Oats Free Coconut Aminos Garlic Shrimp
Garlicky, glossy, and ready in minutes, this shrimp dish delivers serious flavor with a short ingredient list and zero fuss. Coconut aminos stand in for traditional soy-based sauces, bringing a subtly sweet, savory depth that coats every shrimp beautifully — and because they're naturally derived from coconut blossom nectar, there's no grain or gluten concern hiding in the bottle. A quick hit of fresh ginger and six full cloves of garlic build an aromatic base that smells absolutely incredible as it hits the hot pan. The shrimp cook fast over high heat, staying juicy and tender rather than rubbery, then get tossed back into the reduced sauce so every bite is lacquered and rich. A squeeze of fresh lemon at the end cuts through the richness and keeps the whole dish feeling bright. 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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