Barley Free Coconut Aminos Garlic Shrimp
Garlicky, glossy, and ready in minutes, this shrimp dish delivers serious flavor with a short ingredient list and zero fuss. The star swap here is coconut aminos in place of traditional soy sauce — a move that keeps things completely free of barley and barley-derived ingredients, which can sneak into conventional soy sauces as malt or fermentation byproducts. Coconut aminos bring a slightly sweeter, savory depth that pairs beautifully with the six cloves of minced garlic and a touch of fresh ginger cooked down in the same pan. A hit of lemon juice brightens the whole sauce and keeps it from feeling heavy, while the turmeric gives the shrimp a warm, golden hue before they even hit the skillet. The technique is simple but smart — searing the shrimp first, building the sauce separately, then tossing everything together at the end means nothing gets overcooked or rubbery. Finished with fresh parsley and an optional squeeze of lemon, this is 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
- 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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