Nutmeg 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 six cloves of thinly sliced garlic and a hit of red pepper flakes until everything turns golden and fragrant — that alone is enough to make the kitchen smell incredible. The shrimp go in hot and cook fast, picking up all that flavor before a splash of dry white wine and fresh lemon juice pull the whole pan together into a light, silky sauce. Fresh parsley scattered over the top at the end keeps things vibrant and clean. Many spice blends and pre-made sauces sneak in warm baking spices where you'd least expect them, but every ingredient here is straightforward and easy to verify at a glance. The whole recipe leans on real, whole foods — quality olive oil, fresh citrus, and good shrimp — so there's nothing hidden to second-guess. Serve it straight from the skillet with extra lemon wedges and something to soak up the 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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