Gelatin Free Coconut Aminos Garlic Shrimp
Garlicky, glossy, and ready in minutes, this shrimp dish delivers serious restaurant energy with a surprisingly short ingredient list. Coconut aminos stand in for soy sauce, bringing a subtly sweet, savory depth that coats every shrimp beautifully — and unlike many bottled sauces and marinades, they contain no hidden animal-derived thickeners or gelatin-based additives. Turmeric and fresh ginger add a warm, aromatic backbone, while a hit of lemon juice keeps the whole thing bright and lively. The technique is straightforward: sear the shrimp fast, build a quick pan sauce with garlic and coconut aminos, then toss everything together so each piece gets lacquered in that sticky, golden glaze. Fresh parsley scattered over the top at the end adds a pop of color and a clean, herby finish. Serve it straight from the skillet with lemon wedges and something to soak up the sauce — this one disappears fast.
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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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