MSG 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 involved. A generous pour of olive oil carries thinly sliced garlic and red pepper flakes until they're golden and fragrant, building a deeply savory base without any flavor packets, seasonings blends, or additives to second-guess. Dry white wine and fresh lemon juice deglaze the pan, creating a light, glossy sauce that clings to every shrimp — clean flavor from real ingredients, full stop. For anyone navigating monosodium glutamate sensitivity, the challenge with seafood dishes is often the sauces and seasoning shortcuts that sneak it in, but every component here is whole and straightforward. The shrimp cook fast — just a couple of minutes per side — so the texture stays tender and juicy rather than rubbery. A handful of roughly chopped flat-leaf parsley scattered over the top at the end adds a fresh, herby finish that ties everything together beautifully. Serve it straight from the skillet with lemon wedges and good 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 →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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!