Paraben Free Coconut Aminos Garlic Shrimp
Garlicky, glossy, and ready in minutes, this shrimp dish delivers serious restaurant-level flavor with a surprisingly clean ingredient list. Coconut aminos stand in for conventional soy sauce, bringing a subtly sweet, savory depth without the additives and preservatives that make so many bottled condiments a concern for people avoiding parabens. Coconut oil, fresh garlic, grated ginger, and a squeeze of lemon do the rest of the heavy lifting — nothing processed, nothing hidden. The technique is straightforward: a quick sear to get that perfect pink, then a fast pan sauce that reduces into something sticky and irresistible. Tossing the shrimp back in at the end means every piece gets coated in that golden, fragrant glaze. A scatter of fresh parsley and a wedge of lemon on the side keeps things bright and vibrant. It's the kind of weeknight dinner that feels indulgent but gives you complete control over every single ingredient on the plate.
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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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