Mold Detox Friendly Parsley Lemon Garlic Shrimp
Bright, garlicky, and finished with a hit of fresh lemon, this skillet shrimp dish is the kind of weeknight dinner that feels far more impressive than the effort it takes. The sauce comes together from a short list of clean, whole ingredients — olive oil, fresh garlic, chicken broth, and real lemon juice — with no processed condiments, vinegars, or fermented additions that can be problematic when you're working to reduce your mold load. Shrimp cooks in just a couple of minutes per side, so there's no long sit time that could compromise the freshness of your protein. The pan sauce reduces quickly, concentrating that lemony, savory flavor into something that clings beautifully to every piece. Fresh parsley and lemon zest go in right at the end, keeping their brightness fully intact rather than cooking down into something dull. It serves four, making it an easy option for the whole family without a mountain of dishes afterward.
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Learn more →Ingredients
4 servings
- 1 ½ lb large shrimp (21–25 count), peeled and deveined, tails on or off
- ½ tsp fine sea salt
- ¼ tsp black pepper
Ingredient noteDried black pepper can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- 3 tbsp extra-virgin olive oil, divided
- 4 cloves garlic, thinly sliced
- ¼ tsp red pepper flakes
Ingredient noteDried red pepper flakes can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid red pepper flakes, please tap it and change its rating to Red.
- ⅓ cup low-sodium chicken broth
- 3 tbsp fresh lemon juice (from about 1 ½ lemons)
- 1 tsp lemon zest
- 1 tbsp fresh flat-leaf parsley, finely chopped
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Pat the shrimp thoroughly dry with paper towels, then season evenly with the salt and black pepper.
- 2
Heat 2 tablespoons of the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the shrimp in a single layer and cook undisturbed for 1 to 1½ minutes, until the undersides are pink and opaque. Flip with tongs and cook for 30 to 60 seconds more, until the shrimp are opaque throughout and reach 145°F (63°C) on an instant-read thermometer. Transfer to a plate.
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