Carrageenan Free Coconut Aminos Garlic Shrimp
Garlicky, glossy, and ready in minutes, this shrimp dish delivers serious flavor without a single ingredient that could cause concern for those avoiding carrageenan — a thickener that sneaks into everything from bottled sauces to certain seafood products. Coconut aminos steps in as the savory backbone here, bringing a rich, slightly sweet depth that coats every shrimp beautifully. The sauce comes together right in the pan with garlic, fresh ginger, and a splash of lemon juice, reducing down into something glossy and restaurant-worthy. Turmeric gives the shrimp a warm golden hue before they even hit the skillet, and coconut oil keeps the whole thing dairy-free and clean from start to finish. The technique is straightforward — sear the shrimp hot and fast, build the sauce in the same pan, then toss everything together at the end so nothing overcooks. Fresh parsley and a squeeze of lemon over the top brighten it all up just before serving. It's the kind of weeknight dinner that looks far more impressive than the effort it actually takes.
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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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