Tree Nut Free Paleo Garlic Shrimp
Garlicky, bright, and just enough heat from the red pepper flakes — this shrimp dish is the kind of weeknight dinner that feels way more impressive than the effort it takes. A generous pour of olive oil becomes a silky, fragrant sauce as the thinly sliced garlic turns golden and the white wine and lemon juice reduce down into something almost restaurant-worthy. The shrimp cook fast and stay tender, which means you're pulling this off in minutes without sacrificing any flavor. For anyone navigating tree nut allergies, this recipe is naturally worry-free — every ingredient is straightforward, with no nut oils, nut-based sauces, or ambiguous pantry shortcuts in sight. Fresh parsley scattered over the top at the end adds a pop of color and a clean, herby finish that ties the whole pan together. Serve it straight from the skillet with lemon wedges and good company, and nobody at the table will be asking what's for dessert.
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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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