Emulsifier 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 extra-virgin olive oil forms the base of a pan sauce with thinly sliced garlic, red pepper flakes, dry white wine, and fresh lemon juice — no thickeners, stabilizers, or emulsifying agents anywhere in sight. That matters more than it might seem, because plenty of restaurant-style shrimp dishes and jarred sauces sneak in additives that can be genuinely hard to track down on a label. Here, every ingredient is exactly what it says it is. The technique is straightforward: get the garlic golden and fragrant, sear the shrimp fast over high heat, then let the wine and lemon reduce into a glossy, naturally cohesive sauce. A handful of roughly chopped flat-leaf parsley scattered over the top at the end keeps things fresh and vibrant. Serve it straight from the skillet with lemon wedges and you've got a clean, bold, completely additive-free meal that nobody at the table will be questioning.
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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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