Succulent shrimp sear in a hot skillet until just opaque and blushing pink, taking on a gentle char at the edges before a splash of dry white wine and fresh lemon juice hits the pan and reduces into a bright, savory sauce. Red pepper flakes bring a subtle kick, while a shower of fresh parsley right at the end keeps everything tasting green and vibrant. The whole dish comes together in one skillet in well under ten minutes, so the shrimp stay tender and never overcook. Serve it straight from the pan with extra lemon wedges for squeezing, and it's easy to pair with rice, a simple salad, or crusty bread for mopping up the sauce. This one's a great pick for a low FODMAP kitchen, delivering big, punchy flavor without any heavy or complicated components. It's quick enough for a weeknight but feels special enough for company.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Pat the shrimp thoroughly dry with paper towels and season with the kosher salt.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
