Paleo Coconut Aminos Garlic Shrimp
Garlicky, glossy, and ready in minutes, this shrimp dish delivers serious restaurant-level flavor with nothing but clean, whole-food ingredients. The secret weapon is coconut aminos, a soy-free pantry staple that brings a savory, slightly sweet depth to the pan sauce without any of the additives or grains that make traditional soy sauce off-limits. Turmeric gives the shrimp a warm golden hue before they even hit the skillet, and a quick sear in coconut oil locks in that tender, juicy texture. The garlic and ginger go in next, building a fragrant base that gets deglazed into a sticky, reduced sauce that clings to every single shrimp. A squeeze of fresh lemon at the end cuts through the richness and brightens the whole dish beautifully. It comes together in one skillet with minimal cleanup, making it just as practical as it is impressive.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!