Low Sugar Coconut Aminos Garlic Shrimp
Garlicky, glossy, and ready in minutes, this shrimp dish delivers serious restaurant-level flavor with a surprisingly clean ingredient list. The secret weapon is coconut aminos, a savory sauce that brings all the umami depth you'd expect from a soy-based glaze — without any of the added sugars that sneak into so many bottled sauces and marinades. A touch of turmeric and fresh ginger give the shrimp a warm, aromatic backbone before they even hit the pan, and the quick pan sauce that forms from the aminos and lemon juice is genuinely addictive. Cooking the shrimp in two stages — searing first, then finishing in the sauce — keeps them perfectly tender instead of rubbery. Fresh parsley and a squeeze of lemon at the end brighten everything up and make the whole dish feel light despite how satisfying it is. It's the kind of weeknight dinner that looks and tastes like you put in way more effort than you actually did.
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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 ground turmeric
- 2 tbsp coconut oil
- 6 cloves garlic, minced
- ¼ tsp fresh ginger, finely grated
- 3 tbsp coconut aminos
Chef's tipSoy sauce is saltier and less sweet; start with less and adjust. - 1 tbsp fresh lemon juice
- 2 tbsp fresh parsley, roughly chopped
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Pat the shrimp thoroughly dry with paper towels, then toss in a bowl with the salt and turmeric until evenly coated.
- 2
Heat the coconut oil in a 12-inch skillet over medium-high heat until shimmering and the oil moves freely across the pan.
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