Paraben Free Paleo Garlic Shrimp
Garlicky, bright, and just a little spicy, this skillet shrimp is the kind of dish that looks impressive but comes together in minutes with a handful of clean, whole ingredients. Extra-virgin olive oil forms the silky base, coaxing thinly sliced garlic and red pepper flakes into something deeply fragrant before the shrimp ever hit the pan. A splash of dry white wine and fresh lemon juice lift everything at the end, creating a light pan sauce that's bold without being heavy. Parabens — synthetic preservatives found in many processed sauces, marinades, and seasoning blends — are simply not a concern here because every single ingredient is fresh or minimally processed. No bottled shortcuts, no mystery additives, just real food cooked fast over high heat. The technique matters too: patting the shrimp dry and cooking them undisturbed gives you that perfect pink sear rather than a steamed, rubbery result. Serve straight from the pan with lemon wedges and you've got a weeknight dinner that genuinely feels like a restaurant plate.
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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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