Macadamia Free Coconut Aminos Garlic Shrimp
Garlicky, glossy, and ready in minutes, this skillet shrimp is the kind of weeknight dinner that feels far more impressive than the effort involved. Large shrimp get a quick toss in sea salt and turmeric before hitting a hot pan, giving them a gorgeous golden edge and a subtle warmth that plays beautifully against the sauce. That sauce is where things really shine — minced garlic and fresh ginger bloom in coconut oil, then coconut aminos and lemon juice go in to create something savory, slightly sweet, and deeply aromatic. Coconut aminos does a lot of heavy lifting here, delivering that rich umami depth without any of the allergen concerns that come with conventional soy-based sauces. Every ingredient in this dish is naturally free from tree nuts like macadamia, so there's no need to scrutinize labels or worry about hidden additions sneaking in. A scatter of fresh parsley and a squeeze of lemon at the end keeps everything bright and fresh. Serve it straight from the skillet over rice, cauliflower rice, or with crusty bread to catch every last drop of that pan sauce.
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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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