High Fructose Corn Syrup Free Paleo Garlic Shrimp

Total time20 min

Prep time10 min

Cook time10 min

High Fructose Corn Syrup 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 carries thinly sliced garlic and red pepper flakes until they turn fragrant and golden, building a flavor base that coats every shrimp beautifully. A splash of dry white wine and fresh lemon juice pull it all together into a light, glossy pan sauce that's genuinely hard to stop eating. So many bottled sauces and marinades sneak in sweeteners that have no business being in a shrimp dish, but every single ingredient here is exactly what it sounds like — real food, nothing hidden. The shrimp cook fast over high heat, staying tender and juicy rather than rubbery, and a handful of fresh parsley scattered at the end keeps things vibrant. Serve it straight from the skillet with lemon wedges and you've got a restaurant-quality plate that fits cleanly into a whole-food, no-added-sweetener approach to eating.

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Ingredients

4 servings

1 ½ lb large shrimp (21–25 count), peeled and deveined, tails on
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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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