Brazil Nut Free Coconut Aminos Garlic Shrimp
Garlicky, glossy, and ready in minutes, this skillet shrimp hits every note you want from a weeknight dinner — savory depth, a bright citrus finish, and just enough warmth from fresh ginger. Coconut aminos stand in for soy sauce here, delivering that rich, slightly sweet umami flavor without any soy or wheat, and they reduce down into a beautifully glossy sauce that clings to every shrimp. Turmeric gives the whole dish a gorgeous golden hue while adding a subtle earthiness that plays perfectly against the lemon juice. The technique is simple but smart: sear the shrimp fast in coconut oil, build the sauce in the same pan, then toss everything together at the end so nothing overcooks. Every ingredient in this recipe is naturally free from tree nuts, so there's no label-reading stress or substitution gymnastics required — just clean, whole-food cooking from start to finish. Serve it straight from the skillet with lemon wedges and a shower of fresh parsley, and it looks impressive enough for company but honest enough for a Tuesday night.
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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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