Mushroom Free Paleo Garlic Shrimp
Garlicky, bright, and just a little spicy, this shrimp dish is the kind of weeknight dinner that feels like it came from a restaurant kitchen. A generous pour of olive oil carries thinly sliced garlic and red pepper flakes until they turn fragrant and golden, building a deeply savory base before the shrimp ever hit the pan. A splash of dry white wine and a squeeze of fresh lemon juice pull everything together into a silky, pan sauce that clings to every bite. Because the ingredient list is so clean — nothing but shrimp, aromatics, good oil, and fresh herbs — there's zero guesswork about hidden fillers or fungi sneaking in through a sauce packet or seasoning blend. Shrimp cook fast here, just a couple of minutes per side, so the texture stays tender and snappy rather than rubbery. A scatter of flat-leaf parsley at the finish adds color and a fresh, grassy note that balances the richness of the oil. Serve it straight from the skillet with lemon wedges and you've got a dish that looks impressive with almost no effort.
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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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