Lactose Free Paleo Garlic Shrimp
Garlicky, bright, and loaded with plump shrimp, this skillet dish is the kind of weeknight dinner that feels far more impressive than the effort it takes. A generous pour of extra-virgin olive oil forms the base of a silky pan sauce with thinly sliced garlic, a pinch of red pepper flakes, dry white wine, and a squeeze of fresh lemon — no butter, no cream, no dairy of any kind. That makes it a natural fit for anyone avoiding lactose without having to swap a single ingredient or worry about hidden dairy sneaking in through the sauce. The technique is straightforward: get the garlic golden and fragrant, sear the shrimp fast over medium-high heat, then let the wine and lemon reduce into something that tastes like it came from a coastal restaurant. Fresh flat-leaf parsley scattered over the top at the end keeps everything tasting clean and vibrant. Serve it straight from the pan with lemon wedges and something to soak up that glossy, garlicky oil.
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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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