Capsaicin Free Coconut Aminos Garlic Shrimp
Garlic shrimp is one of those dishes that feels impressive but comes together in minutes, and this version delivers serious flavor without a single source of heat or spice that could cause problems. Coconut aminos stand in for soy sauce, bringing a subtly sweet, savory depth that pairs beautifully with the golden garlic and bright hit of lemon juice. The turmeric gives the shrimp a gorgeous warm color and earthy undertone, while the coconut oil keeps everything rich and glossy in the pan. Because every ingredient here is naturally free from capsaicin — no hot sauce, no chili flakes, no cayenne hiding in a spice blend — you can cook and eat with total confidence. The technique is straightforward: sear the shrimp fast, build a quick pan sauce, then toss everything together so each piece gets coated in that sticky, fragrant glaze. Fresh parsley and a squeeze of lemon at the end keep it bright and light. Serve it over rice, with crusty bread, or straight from the skillet — it disappears fast either way.
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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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