Artificial Flavors Free Coconut Aminos Garlic Shrimp
Garlicky, glossy, and ready in minutes, this shrimp dish delivers serious flavor without a single synthetic shortcut. Conventional soy sauce and many bottled stir-fry sauces are loaded with artificial flavors and additives, which makes finding a clean weeknight option genuinely tricky — but coconut aminos steps in beautifully here, bringing a savory, slightly sweet depth that's completely natural. Fresh garlic and ginger bloom in coconut oil before the sauce comes together, and the result is a pan full of plump, perfectly cooked shrimp coated in something that tastes far more complex than the ingredient list suggests. A hit of fresh lemon juice at the end brightens everything up and keeps the flavors tasting vibrant rather than heavy. The technique is straightforward — sear the shrimp, build the sauce in the same pan, toss and serve — so there's no fussing around and no mystery ingredients sneaking in. Scatter fresh parsley over the top and bring it straight to the table with lemon wedges for a dish that looks and tastes like it came from somewhere much fancier than your own kitchen.
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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
- 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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