Dairy 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 requires. A generous pour of extra-virgin olive oil forms the base of the sauce, picking up all the flavor from thinly sliced garlic and red pepper flakes before the shrimp ever hit the pan. Because the richness here comes entirely from good olive oil rather than butter or cream, there's nothing to swap or substitute — it's naturally free of dairy without any compromise in depth or satisfaction. A splash of dry white wine and fresh lemon juice pull everything together into a glossy, restaurant-worthy pan sauce that clings to every shrimp. The key is getting those shrimp properly dry before they go in, which helps them sear rather than steam and gives you that perfect pink, just-cooked texture in minutes. Finished with a handful of roughly chopped flat-leaf parsley and a squeeze of lemon at the table, this is clean, bold eating at its best.
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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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