Hazelnut Free Coconut Aminos Garlic Shrimp
Garlicky, golden, and ready in minutes, this shrimp dish is the kind of weeknight dinner that feels way more impressive than the effort involved. The shrimp get a quick toss in sea salt and turmeric before hitting a hot skillet, giving them a gorgeous color and a subtle warmth that plays beautifully against the sauce. Coconut aminos step in as the savory, umami-rich base — naturally free from tree nuts and without any of the cross-contact concerns that can come with certain bottled sauces or condiments. A hit of fresh ginger and six full cloves of garlic go into the pan next, building a fragrant, slightly caramelized foundation before the sauce comes together. Lemon juice brightens everything up, and the whole glossy mixture gets tossed back with the shrimp for just long enough to coat every piece. Fresh parsley scattered on top adds a pop of color and a clean, herby finish. Serve it straight from the skillet with lemon wedges and something to soak up that sauce — you will want every last drop.
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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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