Mushroom Free Coconut Aminos Garlic Shrimp
Garlicky, glossy, and ready in minutes, this shrimp dish delivers serious restaurant energy with a surprisingly short ingredient list. Coconut aminos stand in for soy sauce, bringing a subtly sweet, savory depth that coats every shrimp without any of the fermented or fungal ingredients that can sneak into traditional stir-fry sauces. That matters more than you'd think — a lot of umami-forward condiments and marinades rely on mushroom extract or mushroom-derived flavor boosters, so having a clean swap here is genuinely useful. The shrimp get a quick toss in turmeric and sea salt before hitting a hot skillet, which gives them a beautiful golden edge and a hint of warmth before the garlic and ginger even enter the picture. Once the coconut aminos and lemon juice hit the pan, they reduce into a sticky, bright sauce that clings to every curve of the shrimp. Fresh parsley scattered over the top at the end keeps things vibrant and a little herbaceous. Serve it straight from the skillet with lemon wedges and something to soak up that sauce — you'll want every last drop.
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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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