Lactose 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. Every ingredient here is naturally free of dairy — no butter swaps, no cream alternatives, no label-checking required. Coconut oil gives the pan a gorgeous sear, while coconut aminos bring a savory, slightly sweet depth that mimics the richness you might expect from a butter-based sauce without any of the lactose. The garlic and ginger bloom in the same skillet, soaking up all those browned bits before the sauce comes together glossy and fragrant. A hit of fresh lemon juice at the end keeps everything bright and balanced, and the chopped parsley adds a pop of color that makes it look like something you'd order at a restaurant. Serve it straight from the pan with lemon wedges and whatever sides you love — rice, greens, or crusty bread all work beautifully here.
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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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