Nitrate & Nitrite 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 golden and fragrant, building a deeply savory base before the shrimp ever hit the pan. Dry white wine and fresh lemon juice deglaze everything into a light, silky pan sauce that clings to each plump shrimp without weighing it down. Because the ingredient list is built entirely from whole, unprocessed foods — fresh seafood, real citrus, herbs straight off the stem — there's nothing here that sneaks in unwanted preservatives or cured-meat additives that so often hide in restaurant-style dishes. Shrimp cooked this way stay naturally sweet and tender, especially when you follow the quick flip-and-finish method that keeps them from going rubbery. A scatter of flat-leaf parsley at the end adds color and a clean, herby finish that ties the whole pan together. Serve it straight from the skillet with lemon wedges and you've got a meal that's as clean as it is satisfying.
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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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