Nutmeg Free Coconut Aminos Garlic Shrimp
Garlicky, glossy, and ready in minutes, this shrimp dish delivers serious restaurant-level flavor with a surprisingly short ingredient list. Coconut aminos bring a savory, slightly sweet depth to the pan sauce that plays beautifully against the brightness of fresh lemon juice and the warmth of ginger. The turmeric gives each shrimp a gorgeous golden hue before they even hit the skillet, and the whole thing comes together in one pan with very little fuss. For anyone navigating warm spice blends that often sneak nutmeg into the mix, this recipe keeps things clean — every ingredient is right there in front of you, no hidden seasonings or pre-mixed blends to second-guess. The technique is straightforward: sear the shrimp fast, build the sauce in the same pan, and toss everything together at the end so nothing overcooks. A handful of fresh parsley and a squeeze of lemon over the top finishes it off with color and a little extra zip. Serve it over rice, cauliflower rice, or just straight from the pan — it disappears fast either way.
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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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