High Fructose Corn Syrup Free Coconut Aminos Garlic Shrimp
Garlicky, golden, and ready in minutes, this shrimp dish delivers serious flavor without a drop of the sweeteners that sneak into so many bottled sauces and marinades. Conventional soy sauce and teriyaki-style glazes are common culprits for hidden high fructose corn syrup, but coconut aminos steps in here as a clean, naturally sweet alternative that lets the garlic and ginger do the real talking. The shrimp get a quick sear in coconut oil with a touch of turmeric for color and warmth, then get tossed in a pan sauce that reduces into something glossy and deeply savory. Fresh lemon juice brightens everything at the end, and a handful of chopped parsley keeps it feeling light and vibrant. Every ingredient is whole, recognizable, and exactly what it says it is — no label-reading anxiety required. Serve it straight from the skillet with lemon wedges and you've got a dish that feels restaurant-worthy but comes together with almost no effort.
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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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