Black Pepper Free Coconut Aminos Garlic Shrimp
Garlic shrimp is one of those dishes that feels impressive but comes together in minutes, and this version delivers big on flavor without a single crack of the pepper mill. For anyone navigating a black pepper sensitivity or intolerance, classic shrimp recipes can be a minefield — but here, turmeric and fresh ginger step in to bring warmth and depth without any of the irritation. Coconut aminos give the sauce a savory, slightly sweet backbone that coats every shrimp in something genuinely crave-worthy, and a hit of fresh lemon juice keeps it bright and balanced. The technique is straightforward: sear the shrimp hot and fast, build a quick pan sauce with garlic and ginger, then toss everything together so each piece gets glossy and coated. Coconut oil adds a subtle richness to the base that plays beautifully with the aminos. Fresh parsley scattered over the top at the end adds color and a clean, herby finish that makes the whole plate pop. Serve it over rice, with crusty bread to soak up the sauce, or straight from the skillet — 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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