Gluten Free Paleo Garlic Shrimp
Garlicky, bright, and just spicy enough to keep things interesting, this shrimp dish is the kind of weeknight dinner that feels way more impressive than the effort involved. 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 hit the pan. The whole thing comes together in minutes — dry white wine and fresh lemon juice deglaze the skillet into a light, glossy sauce that clings to every shrimp. Because the ingredient list is naturally free of grains, starches, and thickeners, there's nothing to swap or substitute here; it's just clean, whole-food cooking that happens to work beautifully for anyone avoiding gluten. Patting the shrimp dry before cooking is the small step that makes a real difference, giving you that perfect sear instead of a steam. Finish with a handful of flat-leaf parsley and a squeeze of lemon right at the table, and dinner is done.
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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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