Spice Free Paleo Garlic Shrimp
Garlicky, bright, and ready in minutes, this shrimp dish is the kind of weeknight dinner that feels far more impressive than the effort required. A generous pour of olive oil carries six cloves of thinly sliced garlic until they turn pale golden and fragrant, building a rich, savory base before the shrimp ever hit the pan. A splash of dry white wine and a squeeze of fresh lemon juice pull everything together into a light pan sauce that clings beautifully to each plump, perfectly cooked shrimp. For anyone navigating a spice-free approach, the one ingredient worth noting is the red pepper flakes — simply leave them out and the dish loses nothing essential, since the garlic and lemon do the heavy lifting on flavor. Fresh flat-leaf parsley scattered over the top at the end adds a pop of color and a clean, herby finish. Serve straight from the skillet with extra lemon wedges and you have a meal that looks like it came from a coastal restaurant, no complicated technique required.
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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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