Cinnamon Free Paleo Garlic Shrimp
Garlicky, bright, and just a little spicy, this skillet shrimp is the kind of dish that looks impressive but comes together in minutes. A generous pour of olive oil carries thinly sliced garlic and red pepper flakes until they turn fragrant and golden, building a flavor base that's bold without relying on any warming spices. Dry white wine and fresh lemon juice hit the pan next, reducing into a light, glossy sauce that clings to every shrimp. For anyone navigating a sensitivity to cinnamon, this recipe is naturally in the clear — the ingredient list is clean and straightforward, with zero hidden spice blends or pre-mixed seasonings to second-guess. A handful of flat-leaf parsley scattered over the top adds a pop of color and freshness right before serving. Squeeze a lemon wedge over the whole pan and dinner is done.
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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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