MSG 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. The secret weapon here is coconut aminos — a naturally brewed soy sauce alternative that brings deep, savory umami without any added glutamates, making it a smart swap for anyone avoiding flavor enhancers found in conventional soy sauce and many bottled stir-fry sauces. Turmeric and fresh ginger give the shrimp a warm, aromatic backbone before they even hit the pan, and the quick sear in coconut oil locks in a beautiful pink crust. The sauce comes together right in the same skillet, picking up all those caramelized garlic bits and reducing into something thick and glossy that clings to every shrimp. A squeeze of fresh lemon at the end cuts through the richness and keeps everything bright. It's the kind of dish that works over rice, tucked into lettuce cups, or honestly eaten straight from the pan with a fork.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!