Gut Friendly Coconut Aminos Garlic Shrimp
Garlicky, golden, and ready in minutes, this shrimp dish is the kind of weeknight dinner that feels far more impressive than the effort it takes. The real star of the sauce is coconut aminos — a soy-free, gut-friendlier swap that brings a savory, slightly sweet depth without the digestive baggage that traditional soy sauce can cause for sensitive stomachs. Turmeric adds a warm, earthy note and a gorgeous golden hue to the shrimp before they even hit the pan, while fresh ginger and six full cloves of garlic build a sauce that smells absolutely incredible as it reduces. Cooking the shrimp in coconut oil keeps things clean and simple, and the quick sear method means you get perfectly pink, tender shrimp rather than rubbery ones. A splash of fresh lemon juice at the end brightens everything up and balances the richness of the sauce beautifully. Scatter some parsley on top, squeeze over a wedge of lemon, and you have a plate that looks like it came from a restaurant — no complicated steps, no hard-to-find ingredients, and nothing that's going to leave your gut unhappy.
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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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