Xanthan Gum Free Paleo Garlic Shrimp

Total time20 min

Prep time10 min

Cook time10 min

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 requires. 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. The whole thing comes together in minutes — a quick sear, a splash of white wine and lemon juice, and you're done. Because the recipe relies entirely on whole, unprocessed ingredients, there's nothing here that would typically sneak in a thickener or stabilizer, making it a genuinely clean and worry-free cook. Shrimp cooked this way stay tender and juicy rather than rubbery, especially when you pull them off the heat the moment they turn opaque. A handful of fresh parsley and a squeeze of lemon at the end keeps everything tasting alive and vibrant. Serve it straight from the skillet with extra lemon wedges and something to soak up that glossy, garlicky pan sauce.

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Ingredients

4 servings

1 ½ lb large shrimp (21–25 count), peeled and deveined, tails on
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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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