Legume Free Coconut Aminos Garlic Shrimp
Garlicky, glossy, and ready in minutes, this shrimp dish delivers serious restaurant energy with a short ingredient list and zero fuss. The secret weapon here is coconut aminos — a savory, slightly sweet sauce made from coconut sap that brings all the umami depth you'd expect from soy sauce, but without any legume-derived ingredients. That swap matters more than it might seem, since traditional soy sauce is made from soybeans, making it off-limits for anyone avoiding legumes entirely. Here, the coconut aminos reduce down with lemon juice and those browned pan bits into a glossy, fragrant sauce that clings to every shrimp. A hit of fresh ginger and six full cloves of garlic do the heavy lifting on flavor, while a pinch of turmeric gives the shrimp a warm, golden hue before they even hit the pan. The whole thing comes together in one skillet, and the technique — searing the shrimp undisturbed before finishing them in the sauce — keeps them tender and perfectly cooked rather than rubbery. Finish with fresh parsley and a squeeze of lemon, and you've got a dish that looks and tastes like you put in way more effort than you 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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