Nitrate & Nitrite 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 any of the processed ingredients that make so many savory recipes off-limits. Conventional soy sauce and many bottled condiments sneak in additives that people avoiding nitrates and nitrites have to watch out for — coconut aminos sidesteps all of that while bringing a subtly sweet, savory depth that works beautifully with the garlic and ginger. The shrimp get a quick toss in sea salt and turmeric before hitting a hot skillet, building color and warmth before the sauce even enters the picture. Once the garlic turns fragrant and golden, the coconut aminos and lemon juice go in together, reducing into a glossy, clingy sauce that coats every shrimp perfectly. A handful of fresh parsley and a squeeze of lemon at the end keeps everything bright and clean-tasting. 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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