Artificial Food Coloring Free Coconut Aminos Garlic Shrimp
Garlic shrimp is one of those dishes that feels indulgent but comes together in minutes, and this version delivers serious flavor without a single drop of conventional soy sauce. That swap matters more than it might seem — traditional soy sauce and many bottled stir-fry sauces are common sources of hidden dyes and additives, but coconut aminos is naturally derived and free of artificial coloring. The result is a glossy, savory-sweet sauce built from real ingredients: fresh garlic, grated ginger, lemon juice, and a touch of turmeric that gives the shrimp a warm golden hue the natural way. Coconut oil keeps the cook clean and adds a subtle richness that plays beautifully against the bright citrus finish. Each shrimp gets a quick sear until pink and opaque, then gets tossed back into that reduced, sticky sauce so nothing goes to waste. A handful of fresh parsley and a squeeze of lemon at the end keeps everything tasting vibrant and light. It's the kind of weeknight dinner that looks impressive on the plate and feels completely stress-free to put together.
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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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