Legume 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 golden and fragrant, building a deeply savory base before the shrimp even hit the pan. The whole thing comes together in minutes — a quick sear, a splash of dry white wine and lemon juice, and you're done. For anyone navigating a legume-free lifestyle, shrimp dishes can sometimes hide unexpected ingredients like soy-based sauces or bean-derived thickeners, but every component here is clean and straightforward. Fresh parsley scattered over the top at the end adds color and a herby lift that ties the whole pan together. Serve it straight from the skillet with lemon wedges and you've got something that looks and tastes like it came out of a coastal restaurant kitchen.
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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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