Macadamia 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 becomes a fragrant base as sliced garlic slowly turns golden and the red pepper flakes bloom into something warm and aromatic. The shrimp cook fast — just a couple of minutes per side — so the whole thing comes together before you've even set the table. A splash of dry white wine and a squeeze of fresh lemon lift the pan sauce into something genuinely craveable, and a handful of flat-leaf parsley scattered over the top keeps it feeling fresh and vibrant. Every ingredient here is clean and whole-food, which means no sneaky fillers, no processed sauces, and absolutely no tree nut oils hiding in the mix. Serve it straight from the skillet with extra lemon wedges and something to soak up that glossy, garlicky oil — you'll want every last drop.
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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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