Peanut Free Coconut Aminos Garlic Shrimp
Garlicky, glossy, and ready in minutes, this shrimp dish delivers serious restaurant energy with a short ingredient list and one skillet to wash. The shrimp get a quick toss in sea salt and turmeric before hitting a hot pan, which gives them a beautiful golden edge and a subtle warmth that makes the whole dish feel a little more special. Coconut aminos step in as the sauce base — they bring that savory, slightly sweet depth you'd expect from a soy-based sauce, but without any of the soy or wheat concerns that come with traditional options. A hit of fresh ginger and six full cloves of garlic go into the pan after the shrimp, and the smell alone will have everyone hovering around the stove. The sauce reduces into something glossy and clingy, coating every shrimp in a way that makes you want to serve this over rice just to catch every last drop. A squeeze of lemon and a scatter of fresh parsley at the end keep it bright and fresh. Every ingredient here is straightforward and easy to verify, so you can cook with confidence and zero guesswork about what's actually in your dinner.
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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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