Mustard 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 fragrant and golden, building a deeply savory base before the shrimp even hit the pan. A splash of dry white wine and fresh lemon juice then reduce into a light, glossy pan sauce that coats every piece beautifully. For anyone navigating condiment-heavy seafood recipes, this one is naturally free of the sauces and spice blends where hidden mustard so often lurks — every ingredient here is clean and straightforward. The shrimp cook in just a few minutes, so the key is having everything prepped and ready before you turn up the heat. Fresh parsley scattered over the top at the end adds a pop of color and a herby finish that ties the whole dish together. Serve it straight from the skillet with lemon wedges and something to soak up that pan sauce.
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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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