Chestnut Free Paleo Garlic Shrimp
Garlicky, bright, and just a little spicy, this shrimp dish is the kind of weeknight dinner that feels far more impressive than the effort it takes. A generous pour of olive oil carries thinly sliced garlic and red pepper flakes until they turn fragrant and golden, building a deeply savory base before the shrimp ever hit the pan. The whole thing comes together fast — a quick sear, a splash of white wine and lemon juice to deglaze, and you're done. For anyone navigating tree nut allergies, shrimp dishes can sometimes feel risky when restaurant kitchens or packaged sauces are involved, but this one is built entirely from clean, whole ingredients with nothing hidden in the mix. Chestnuts and other tree nuts simply have no place in this recipe, so you can cook and eat with total confidence. Fresh parsley scattered over the top at the end adds a pop of color and herby freshness that ties everything together beautifully. Serve it straight from the skillet with lemon wedges and good company.
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Learn more →Ingredients
4 servings
- 1 ½ lb large shrimp (21–25 count), peeled and deveined, tails on
- ⅓ cup extra-virgin olive oil
- 6 cloves garlic, thinly sliced
- ½ tsp red pepper flakes
- ¼ cup dry white wine
- 1 tbsp fresh lemon juice
- ½ tsp kosher salt
- 3 tbsp fresh flat-leaf parsley, roughly chopped
For serving
- lemon wedges, for serving
Instructions
- 1
Pat the shrimp thoroughly dry with paper towels and season with the kosher salt.
- 2
Heat the olive oil in a 12-inch skillet over medium heat until the oil shimmers. Add the sliced garlic and red pepper flakes and cook, stirring frequently, until the garlic is pale golden at the edges and fragrant, about 2–3 minutes. Watch closely — garlic at this volume can brown quickly.
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