Gluten-Free Rosemary-Lemon Shrimp

Serves 4

Peel-and-eat shrimp may not be the cleanest of dinners, but boy are they easy and delicious! Cooking shrimp with the shell on has its benefits: First, it protects the shrimp from overcooking, and second, it adds a lot more flavor to the meat. But most importantly, sitting around a table with the ones you love peeling and eating shrimp is a party in and of itself. For this version of the classic recipe, I’ve added fresh lemon and rosemary for extra brightness and depth of flavor. Don’t worry, though—it’s still a ready-to-eat-in-no-time dinner.

Alex Snodgrass, The Defined Dish


  • 2 tablespoons ghee
  • 6 garlic cloves, finely chopped
  • 1 large shallot, finely diced (¼ cup)
  • ½ teaspoon crushed red pepper flakes
  • 1 large lemon, cut in ⅛-inch slices
  • 1 sprig fresh rosemary
  • 2 pounds headless, shell-on jumbo shrimp
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ½ cup dry white wine (substitute seafood stock for Whole30 or Paleo)


In a large cast-iron skillet over medium-high heat, melt the ghee, swirling the pan to coat the bottom evenly. Add the garlic, shallot and red pepper flakes and cook, stirring, until the shallot is tender, about 2 minutes.

Add the lemon slices and rosemary and cook, stirring, until the lemon slices soften, 2 to 3 minutes. Add the shrimp, salt, and pepper and cook until the shrimp is halfway cooked through and still partially pink, 2 to 3 minutes.

Pour in the white wine and cook, occasionally giving the contents of the pan a gentle toss, until the shrimp are cooked through and no longer translucent, 5 to 6 minutes. Remove from the heat and serve immediately.

Tip: This dish goes very well with a crusty baguette; however, it goes well with just about anything. For a grain-free meal, try it over zoodles alongside roasted asparagus or even with a big salad!