Beef Free Coconut Aminos Garlic Shrimp
Garlicky, glossy, and ready in minutes, this shrimp dish is the kind of weeknight dinner that feels far more impressive than the effort involved. The shrimp are seasoned with a touch of turmeric and sea salt before hitting a hot skillet, giving them a beautiful golden edge and perfectly opaque center. Coconut aminos step in as the sauce base, delivering that deep, savory umami punch you'd expect from soy sauce — but entirely plant-derived and free from any animal products beyond the shrimp itself. Fresh garlic and ginger bloom in the same pan, building a fragrant, slightly caramelized base before the sauce comes together with a bright hit of lemon juice. Everything gets tossed back together for a glossy, restaurant-worthy finish that clings to every shrimp. A scatter of fresh parsley and a squeeze of lemon at the table keeps it light and vibrant. It's a genuinely satisfying plate that proves you don't need a complicated ingredient list to land big, bold flavor.
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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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