PCOS Friendly Coconut Aminos Garlic Shrimp
Garlic shrimp is one of those dishes that feels indulgent but can absolutely work in your favor when you're eating with hormone balance in mind. The key here is swapping out soy sauce for coconut aminos, which keeps the savory, umami-rich flavor without the added sugars and processed ingredients that can sneak into traditional versions. Shrimp is a lean, high-protein option that pairs beautifully with the anti-inflammatory duo of turmeric and fresh ginger — both of which show up in this recipe in a way that feels natural rather than medicinal. Coconut oil brings the heat for searing, giving each shrimp a gorgeous pink crust before the glossy garlic sauce comes together in the same pan. A hit of fresh lemon juice brightens everything up and keeps the sauce from feeling heavy. The whole thing comes together in one skillet, which means less cleanup and more time actually enjoying a meal that genuinely supports your goals. Scatter the parsley on top, squeeze over a lemon wedge, and you've got something that looks and tastes like a restaurant plate — no compromises required.
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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
Chef's tipSoy sauce is saltier and less sweet; start with less and adjust. - 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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