Hazelnut 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 olive oil becomes the base for thinly sliced garlic and red pepper flakes, building a fragrant, golden sauce before the shrimp even hit the pan. A splash of dry white wine and fresh lemon juice deglaze everything into a light, silky pan sauce that clings to every piece of shrimp. The whole thing comes together in minutes — just pat the shrimp dry, cook them fast over high heat, and you're done. Every ingredient here is naturally free from tree nuts, so there's no label-scanning or substitution stress involved. Fresh parsley and a squeeze of lemon at the end keep it clean and vibrant. Serve it straight from the skillet with extra lemon wedges and something good to soak up the sauce.
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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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