Caffeine Free Coconut Aminos Garlic Shrimp
Garlicky, golden, and ready in minutes, this shrimp dish is the kind of weeknight dinner that feels way more impressive than the effort involved. Coconut aminos stand in for soy sauce here, bringing a subtly sweet, savory depth that coats every shrimp without any of the caffeine concerns that can come with certain fermented or processed condiments. A pinch of turmeric gives the shrimp a warm, golden hue before they even hit the pan, and the coconut oil adds a gentle richness that plays beautifully against the bright hit of fresh lemon juice. The real magic happens when the garlic and ginger hit that hot skillet — fragrant, just barely golden, and the base of a glossy sauce that comes together in under two minutes. Finishing with fresh parsley keeps everything feeling light and vibrant rather than heavy. Serve it straight from the pan with extra lemon wedges and something to soak up that sauce, because you will not want to waste a drop.
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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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