Fructose Free Coconut Aminos Garlic Shrimp
Garlic shrimp is one of those dishes that feels indulgent but comes together in minutes, and this version delivers serious flavor without any of the high-fructose pitfalls hiding in conventional sauces. Coconut aminos stand in for soy sauce or teriyaki-style glazes, bringing a savory, slightly sweet depth that works beautifully here — and unlike many bottled condiments, it skips the added sugars and problematic sweeteners that can make a simple shrimp dish off-limits. The turmeric and fresh ginger add warmth and a subtle complexity, while the lemon juice keeps everything bright and balanced. Cooking the shrimp in coconut oil over high heat gives you that gorgeous sear and snap, and the quick pan sauce — built from the garlic, coconut aminos, and lemon — clings to every piece in the most satisfying way. Fresh parsley scattered over the top at the end adds color and a clean, herby finish. Serve it straight from the skillet with extra lemon wedges and you've got a weeknight dinner that feels anything but ordinary.
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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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