Dairy Free Coconut Aminos Garlic Shrimp
Garlicky, glossy, and ready in minutes, this shrimp dish delivers serious restaurant energy with a surprisingly short ingredient list. The secret weapon is coconut aminos — a soy-sauce-adjacent pantry staple that brings deep, savory-sweet flavor without any dairy in sight. Coconut oil stands in as the cooking fat, keeping everything rich and fragrant while the garlic and fresh ginger bloom in the pan and fill your kitchen with an irresistible aroma. A splash of lemon juice brightens the whole sauce and balances the natural sweetness of the aminos beautifully. The shrimp get a quick sear to lock in that tender, juicy bite, then get tossed back into the reduced, glossy sauce so every piece is fully coated. It's the kind of weeknight dinner that looks impressive enough to serve to guests — no butter, no cream, no compromises.
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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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