Ginger Free Paleo Garlic Shrimp
Garlicky, bright, and just a little spicy, this skillet shrimp is the kind of dish that looks impressive but comes together in minutes. Six cloves of thinly sliced garlic bloom in olive oil until pale golden and fragrant, building a deeply savory base before the shrimp ever hit the pan. A splash of dry white wine and fresh lemon juice create a light, glossy pan sauce that clings to every plump, perfectly cooked shrimp. Because the ingredient list is clean and straightforward — no marinades, no spice blends, no bottled sauces — there's nothing hiding in the background that could cause a problem for anyone avoiding ginger. The red pepper flakes bring just enough heat to keep things interesting without overwhelming the natural sweetness of the shrimp. Fresh parsley scattered over the top at the end adds a pop of color and a herby finish that ties everything together. Serve it straight from the skillet with lemon wedges and you've got a weeknight dinner that feels genuinely special.
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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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