Mustard Free Coconut Aminos Garlic Shrimp
Garlic shrimp is one of those dishes that feels impressive but comes together in minutes, and this version delivers serious flavor without a drop of mustard or mustard-derived ingredients. That matters more than you might think — many bottled sauces and marinades sneak mustard in as a hidden emulsifier or flavor booster, making a simple shrimp dish surprisingly tricky to navigate. Here, coconut aminos step in as the savory, umami-rich base, giving the sauce that glossy, restaurant-worthy finish with nothing to worry about. The shrimp get a quick toss in turmeric and sea salt before hitting a hot skillet, building a beautiful sear before the garlic and ginger go in and turn fragrant and golden. A splash of fresh lemon juice brightens everything up and cuts through the richness of the coconut oil. The whole pan comes together fast, so have your plates ready — this one is best eaten the moment it hits the table, scattered with fresh parsley and a squeeze of lemon on the side.
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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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