Chicken 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 it takes. Large 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 sauce. The real magic happens when minced garlic and fresh ginger hit the pan — fragrant and just barely golden before coconut aminos and lemon juice go in to build a sticky, savory glaze that coats every single shrimp. Coconut aminos bring that deep, umami-rich flavor you'd expect from a soy-based sauce, but they're naturally derived from coconut blossom nectar, so there's no poultry-based broth or hidden chicken ingredients to worry about here. A handful of fresh parsley and a squeeze of lemon at the end keeps everything bright and fresh. Serve it straight from the skillet over rice, cauliflower rice, or with crusty bread to catch every drop of that sauce.
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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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