Citric Acid Free Coconut Aminos Garlic Shrimp
Garlic shrimp is one of those dishes that feels impressive but comes together in minutes, and this version delivers big flavor without any of the hidden additives that make store-bought sauces a gamble. The secret weapon here is coconut aminos, a naturally fermented soy sauce alternative that brings savory depth and a subtle sweetness — no citric acid, no mystery preservatives, just clean, bold taste. A pinch of turmeric gives the shrimp a gorgeous golden hue before they even hit the pan, and the combination of fresh garlic and ginger bloomed in coconut oil creates an aroma that will have everyone hovering near the stove. The pan sauce comes together fast, reducing into something glossy and rich that clings to every shrimp. Fresh parsley and a squeeze of lemon at the end keep things bright without relying on any processed acidulants. If you've been avoiding restaurant-style shrimp dishes because of label anxiety, this recipe gives you full control over every single ingredient from start to finish. Serve it over rice, tuck it into lettuce cups, or eat it straight from the pan — no judgment.
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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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