Chestnut Free Coconut Aminos Garlic Shrimp
Garlicky, glossy, and ready in minutes, this shrimp dish is the kind of weeknight dinner that feels way more impressive than the effort involved. 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 plays perfectly against the bright, savory sauce. Coconut aminos stand in for soy sauce here, delivering that deep umami punch with a slightly sweeter finish — and because they come from coconut sap rather than any tree nut, they're a genuinely safe swap for anyone avoiding chestnuts or other tree-nut-derived ingredients. A hit of fresh lemon juice and a full six cloves of minced garlic round out the sauce into something you'll want to spoon over everything. The whole thing comes together in one skillet, which means less cleanup and more time enjoying dinner. Finish with a scatter of fresh parsley and a squeeze of lemon, and you've got a plate that looks like it came out of a restaurant kitchen.
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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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