Walnut Free Paleo Garlic Shrimp
Garlicky, bright, and just a little spicy, this skillet shrimp is the kind of dish that looks impressive but comes together in minutes. 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 even hit the pan. A splash of dry white wine and fresh lemon juice then reduce into a light, glossy pan sauce that clings to every piece. The shrimp cook fast — just a couple of minutes per side — so the key is having everything prepped and ready before the heat goes up. Fresh flat-leaf parsley scattered over the top at the end adds color and a clean herbal finish. Every ingredient here is naturally whole and unprocessed, so there's no need to scan labels or second-guess anything hiding in a sauce packet or spice blend. Serve it straight from the skillet with extra lemon wedges and something to soak up that pan sauce.
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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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