Coconut 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 hits the pan. The shrimp cook fast — just a couple of minutes per side — so you get that perfect pink, tender bite without any rubbery overcooking. A splash of dry white wine and fresh lemon juice lifts everything into a light, glossy pan sauce that you'll want to soak up with something good. Many shrimp recipes lean on coconut aminos, coconut milk, or coconut oil as flavor builders, but this one keeps things completely clear of the coconut family while still delivering bold, satisfying flavor. Fresh parsley scattered over the top at the end adds a pop of color and a clean, herby finish. Serve it straight from the skillet with lemon wedges and you've got a dish that looks like it came from a restaurant.
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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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