Soy 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 takes. A generous pour of olive oil carries thinly sliced garlic and red pepper flakes until they're fragrant and golden, building a deeply savory base before the shrimp ever hit the pan. Dry white wine and fresh lemon juice deglaze everything into a light, silky pan sauce that clings to every plump, perfectly cooked shrimp. Because the ingredient list is so clean — real whole foods, no soy-based sauces or hidden additives — you never have to second-guess what's going into the pan. Soy often sneaks into seafood dishes through marinades, bottled sauces, or pre-seasoned proteins, but here every component is straightforward and easy to verify. A final shower of flat-leaf parsley adds color and a fresh herby lift right before serving. Squeeze those lemon wedges generously and get it on the table while the sauce is still sizzling.
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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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