Citric Acid Free Paleo Garlic Shrimp
Garlicky, glossy, and ready in minutes, this shrimp dish is the kind of weeknight dinner that feels way more impressive than the effort involved. 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. A splash of dry white wine and a squeeze of fresh lemon juice pull the whole thing together into a light, bright sauce that clings to every piece. For anyone avoiding citric acid — which hides in a surprising number of bottled sauces, marinades, and pre-seasoned seafood — using fresh lemon juice instead of processed alternatives keeps this completely clean and worry-free. The ingredient list is short and whole-food focused, which is exactly what makes this approach so reliable. Scattered parsley and extra lemon wedges at the table keep the finish fresh and vibrant. It's the kind of pan sauce you'll want to soak up with something good.
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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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