Cinnamon Free Coconut Aminos Garlic Shrimp
Garlicky, golden, and ready in minutes, this shrimp dish is the kind of weeknight dinner that feels way more impressive than the effort it takes. The shrimp get a quick toss in sea salt and turmeric before hitting a hot skillet, giving them a beautiful color and a subtle warmth that doesn't rely on any spice blends or pre-made sauces that might sneak in unwanted ingredients. Coconut aminos do the heavy lifting in the sauce — they bring a savory, slightly sweet depth that pairs perfectly with the sharp bite of fresh garlic and ginger. A splash of lemon juice brightens everything up and keeps the flavors clean and lively. For anyone navigating a cinnamon sensitivity, this recipe is a genuine win because every single ingredient is straightforward and easy to verify — no spice mixes, no mystery seasonings, just whole, recognizable components. The sauce reduces into something glossy and clingy, coating every shrimp in that garlicky goodness right before it hits the table. Finish with fresh parsley and a squeeze of lemon, and you've got a dish that looks like it came from a restaurant.
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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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