Rice Free Paleo Garlic Shrimp
Garlicky, bright, and ready in minutes, this skillet shrimp is the kind of dish that feels far more impressive than the effort it requires. 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. The white wine and fresh lemon juice deglaze everything into a light, glossy sauce that clings to every plump, perfectly cooked shrimp. Because the whole dish is built around clean, whole ingredients — seafood, alliums, citrus, and good oil — there's no grain filler or starchy side dish hiding in the background. That makes it a natural fit for anyone avoiding rice without having to rework or substitute a single thing. Finish with a scatter of flat-leaf parsley and a squeeze of lemon at the table, and dinner is done straight from the pan.
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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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