Honey Free Coconut Aminos Garlic Shrimp
Garlicky, glossy, and ready in minutes, this shrimp dish delivers serious restaurant-level flavor with a surprisingly short ingredient list. The secret weapon is coconut aminos, a savory, slightly sweet soy sauce alternative that creates a rich, sticky glaze without any added sweeteners — making it a natural fit for anyone avoiding honey or other sweeteners in their sauces. Turmeric gives the shrimp a warm golden hue before they even hit the pan, and a quick sear in coconut oil locks in that color and keeps every bite tender. The garlic and ginger go in after the shrimp, so they bloom in all those caramelized pan drippings before the coconut aminos and lemon juice pull everything together into a glossy, bright sauce. A final toss coats each shrimp completely, and a scatter of fresh parsley adds a pop of color right before serving. Squeeze a lemon wedge over the top and you've got a dish that tastes like it took way more effort than it actually did.
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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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