Celery 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. Coconut aminos stand in for traditional soy-based sauces, bringing a subtly sweet, savory depth that coats every shrimp beautifully without any of the usual label-reading stress. A hit of fresh ginger and six full cloves of garlic build an aromatic base that smells absolutely incredible as it hits the hot pan. The shrimp are seared quickly over high heat so they stay tender and juicy, then tossed back into the reduced sauce so every bite is lacquered and full of flavor. A squeeze of lemon and a handful of fresh parsley at the end keep things bright and fresh. This is the kind of weeknight dinner that looks far more impressive than the effort involved — serve it over rice or alongside roasted vegetables and watch it disappear fast.
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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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