Seed Oil Free Paleo Garlic Shrimp
Garlicky, bright, and just a little spicy, this shrimp dish is the kind of weeknight dinner that feels far more impressive than the effort involved. Extra-virgin olive oil is the fat of choice here — a clean, single-ingredient oil that keeps things well away from the industrially processed seed oils hiding in so many restaurant versions of this classic. Thinly sliced garlic blooms slowly in that olive oil until it turns pale golden and fragrant, building a deeply savory base before the shrimp ever hit the pan. A splash of dry white wine and fresh lemon juice pull everything together into a light, glossy pan sauce that you'll want to soak up with something good. The whole cook is fast and high-heat, so the shrimp stay tender and never rubbery. Finished with a scatter of flat-leaf parsley and a squeeze of lemon at the table, it's simple food done exactly right.
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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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