Plump, garlicky shrimp sizzled in olive oil with a splash of white wine and a squeeze of fresh lemon — this dish is the kind of thing that looks and tastes like it came from a coastal restaurant kitchen. The combination of thinly sliced garlic, red pepper flakes, and bright parsley creates layers of flavor that feel anything but simple, even though the whole thing comes together in one skillet. For anyone navigating grain sensitivities, shrimp dishes can sometimes hide unexpected fillers or flour-based thickeners, but every ingredient here is naturally clean and straightforward. The technique matters too: patting the shrimp dry before they hit the pan and cooking them in a single layer gives you that perfect pink, just-opaque result instead of a steamed, rubbery texture. A quick deglaze with dry white wine lifts all those golden garlic bits into a light, glossy sauce that coats every shrimp beautifully. Serve it straight from the skillet with lemon wedges and good company — this one disappears fast.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia Extra Virgin Olive Oil
Pat the shrimp thoroughly dry with paper towels and season with the kosher salt.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)