Fructose Free Paleo Garlic Shrimp
Plump, juicy shrimp cooked in a pool of garlicky olive oil with a splash of white wine and a squeeze of fresh lemon — this is the kind of dish that looks like it came from a coastal restaurant but comes together in your own skillet in minutes. Every ingredient here is naturally low in fructose, so there's no need to audit labels or swap anything out; it just works as written. The technique is straightforward: bloom the garlic and red pepper flakes in olive oil until fragrant and golden, then let the shrimp do their thing in a single layer so they sear rather than steam. That quick deglaze with dry white wine and lemon juice pulls everything together into a light, savory pan sauce that clings to every bite. A handful of fresh flat-leaf parsley scattered over the top at the end keeps it bright and fresh without adding anything your gut will complain about later. Serve it straight from the skillet with lemon wedges on the side and something to soak up the sauce — it disappears fast.
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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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