BHA & BHT Free Coconut Aminos Garlic Shrimp
Garlicky, glossy, and ready in minutes, this shrimp dish delivers serious restaurant energy with a pantry that stays completely clean. Coconut aminos stand in for conventional soy sauce, bringing that savory, slightly sweet depth without the synthetic preservatives that show up in so many bottled condiments and sauces. It's one of those swaps that actually improves the dish — the sauce reduces into something rich and glossy that clings beautifully to every shrimp. Turmeric and fresh ginger add a warm, aromatic backbone, while a hit of lemon juice at the end keeps everything bright and balanced. The technique is straightforward: a hot skillet, a quick sear, and a fast pan sauce built from the same fond left behind. Fresh parsley scattered over the top at the end adds color and a clean herby finish that ties the whole plate together. Serve it over rice, with crusty bread, or straight from the pan — no one is judging.
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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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