Cashew Free Coconut Aminos Garlic Shrimp
Garlicky, glossy, and ready in minutes, this shrimp dish delivers serious restaurant-level flavor with a surprisingly short ingredient list. The shrimp get a quick toss in sea salt and turmeric before hitting a hot skillet, giving them a beautiful golden edge and a subtle warmth that makes every bite interesting. Coconut aminos stand in for soy-based sauces, bringing a savory-sweet depth that clings to each shrimp without any of the allergen concerns that come with traditional stir-fry sauces. A hit of fresh ginger and six full cloves of garlic build the kind of aromatic base that makes your kitchen smell absolutely incredible. The sauce reduces down into something glossy and rich, coating the shrimp in a way that feels indulgent but is completely built from clean, whole ingredients. A squeeze of lemon at the end cuts through the richness and keeps everything bright. Serve it straight from the pan while it's hot — this one doesn't like to wait.
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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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