Mediterranean Diet Friendly Coconut Aminos Garlic Shrimp
Garlicky, golden, and ready in minutes, this shrimp dish hits every note you want from a weeknight dinner — bright, savory, and just a little bit glossy from a quick pan sauce. The turmeric gives the shrimp a warm, earthy depth before they even hit the skillet, and the combination of minced garlic and fresh ginger bloomed in coconut oil is genuinely hard to resist. Coconut aminos stand in for soy sauce here, bringing that same umami richness without the wheat or sodium overload, which makes this a smart fit for anyone eating with an eye toward whole, minimally processed ingredients. A squeeze of lemon juice lifts the whole sauce and keeps it feeling fresh rather than heavy. The technique is simple but intentional — shrimp seared fast and set aside, then returned to a reduced, glossy sauce so they stay perfectly tender instead of rubbery. Fresh parsley scattered over the top at the end adds color and a clean herbal finish that ties everything together. Serve it straight from the pan with extra lemon wedges and something to soak up that 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
Chef's tipSoy sauce is saltier and less sweet; start with less and adjust. - 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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