Peanut 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. 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 light, glossy sauce that clings to every plump, perfectly cooked shrimp. Because the ingredient list is so straightforward — nothing processed, nothing hidden — you never have to second-guess what's in your dinner. Fresh parsley scattered over the top at the end adds a pop of color and a clean herby finish that makes the whole pan look like something out of a coastal restaurant. Serve it straight from the skillet with lemon wedges alongside and maybe some extra napkins, because you will absolutely be mopping up that 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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