Gluten Free Coconut Aminos Garlic Shrimp
Garlicky, glossy, and ready in minutes, this shrimp dish delivers serious restaurant energy with a weeknight-friendly ingredient list. The secret weapon is coconut aminos — a naturally gluten-free swap for soy sauce that brings a subtly sweet, savory depth without any wheat or barley to worry about. It's one of those ingredients that makes this style of saucy, umami-forward cooking completely accessible, no label-scanning required. Turmeric and fresh ginger add a warm, aromatic backbone, while a hit of lemon juice keeps everything bright and balanced. The technique is straightforward: sear the shrimp fast, build a quick pan sauce with garlic and coconut aminos, then toss it all together so every piece gets coated in that sticky, golden glaze. Finished with fresh parsley and optional lemon wedges, it's the kind of dish that looks impressive but comes together with almost no effort. Serve it over rice, cauliflower rice, or alongside roasted vegetables for a complete meal that genuinely doesn't feel like a compromise.
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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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