Turmeric 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. A generous pour of olive oil carries thinly sliced garlic and red pepper flakes until they turn fragrant and golden, building a deeply savory base before the shrimp ever hit the pan. The whole thing comes together fast — a quick sear, a splash of dry white wine and fresh lemon juice, and you're done. For anyone avoiding turmeric, this recipe is naturally in the clear: every ingredient is straightforward, with no spice blends or pre-made sauces that might sneak in unwanted additions. Fresh parsley and a squeeze of lemon at the end keep the flavors clean and vibrant. Serve it straight from the skillet with extra lemon wedges and you've got a dish that looks like it came from a proper restaurant kitchen.
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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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