Yeast 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 it takes. 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. Dry white wine and fresh lemon juice deglaze everything into a light, silky pan sauce that clings to each plump shrimp without weighing it down. Because the whole recipe relies on whole, unprocessed ingredients — seafood, fresh aromatics, citrus, and good olive oil — there's nothing here that would introduce hidden yeast or fermented additives to worry about. Shrimp cooked this way go from raw to perfectly opaque in just a few minutes, so the key is having everything prepped and ready before the pan gets hot. Finish with a scatter of fresh flat-leaf parsley and a squeeze of lemon at the table, and dinner is done.
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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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