Nightshade Free Coconut Aminos Garlic Shrimp
Garlic shrimp is one of those dishes that feels indulgent but comes together in minutes, and this version delivers big flavor without a single nightshade in sight. Traditional garlic shrimp recipes often sneak in tomato, paprika, or cayenne — all off-limits for nightshade-sensitive cooks — but this one sidesteps all of that entirely. Coconut aminos steps in as the savory backbone, bringing a rich, slightly sweet depth that coats every shrimp beautifully without any soy or tomato-based sauce. A touch of turmeric and fresh ginger add warmth and complexity, while bright lemon juice keeps the whole dish feeling light and lively. The technique is straightforward: sear the shrimp hot and fast, build a quick pan sauce with garlic and coconut aminos, then toss everything together for a glossy, restaurant-worthy finish. Fresh parsley scattered over the top adds a pop of color and herby freshness right before serving. It's the kind of weeknight dinner that looks and tastes like you put in way more effort than you actually did.
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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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