Sesame 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 it requires. A generous pour of olive oil carries six cloves of thinly sliced garlic and a hit of red pepper flakes until everything turns fragrant and golden, building a flavor base that does most of the heavy lifting. The shrimp go in hot and cook fast — just a couple of minutes per side — so you get that perfect pink, tender bite without any rubbery overcooking. A splash of dry white wine and fresh lemon juice deglaze the pan and pull the whole thing together into a light, glossy sauce that begs to be sopped up. Fresh parsley scattered over the top at the end keeps it vibrant and a little herbaceous. For anyone navigating sesame-free eating, this recipe is naturally in the clear — every ingredient here is straightforward, with no hidden sauces or condiments that typically sneak sesame in through the back door. Serve it straight from the skillet with extra lemon wedges and you've got a showstopper that's clean, simple, and completely satisfying.
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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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