Pescatarian Paleo Garlic Shrimp
Garlicky, bright, and just spicy enough to keep things interesting, this shrimp dish is the kind of weeknight dinner that feels far more impressive than the effort required. Large shrimp get patted dry and seared in shimmering olive oil alongside thin-sliced garlic and red pepper flakes, building a fragrant, golden base before a splash of dry white wine and fresh lemon juice pulls it all together into a light, glossy pan sauce. The technique is straightforward — a quick sear, a flip, a short simmer — and the payoff is perfectly cooked shrimp with no rubbery texture in sight. Fresh flat-leaf parsley scattered over the top at the end adds a pop of color and a clean herbal note that balances the richness of the olive oil beautifully. Everything in this recipe is naturally grain-free and built around whole, recognizable ingredients, so it fits a paleo approach without any substitutions or workarounds. Serve it straight from the skillet with lemon wedges on the side and something to soak up that pan sauce — you will not want to leave a drop behind.
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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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