Honey 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 required. 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 does most of the heavy lifting. The shrimp go in hot and fast, picking up that savory oil before a splash of dry white wine and fresh lemon juice pull everything into a light, glossy pan sauce. Because the ingredient list is naturally free of sweeteners — no honey, no agave, no maple — there's nothing to swap or second-guess; it's just clean, whole-food cooking from start to finish. Fresh parsley scattered over the top at the end adds a pop of color and a herby lift that ties the whole pan together. Serve it straight from the skillet with lemon wedges alongside and maybe some cauliflower rice or roasted vegetables to soak up every last drop of that 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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