Pecan Free Coconut Aminos Garlic Shrimp

Total time20 min

Prep time10 min

Cook time10 min

4.5

(17)

Garlicky, glossy, and ready in minutes, this shrimp dish delivers serious restaurant-level flavor with a surprisingly short ingredient list. Coconut aminos bring a savory, slightly sweet depth to the sauce that plays beautifully against the brightness of fresh lemon juice and the warmth of ginger. The turmeric gives each shrimp a gorgeous golden hue before they even hit the pan, and the quick sear keeps them tender and juicy rather than rubbery. Because every ingredient here is naturally free of tree nuts — no sneaky nut oils, no nut-based sauces — you can cook and serve with complete confidence. Coconut aminos in particular is a pantry staple worth keeping on hand; it adds umami richness without any of the cross-contamination concerns that can come with certain bottled condiments. A scatter of fresh parsley at the end keeps things bright and fresh, and a squeeze of lemon over the top right before eating ties the whole dish together. Serve it over rice, tuck it into lettuce cups, or just eat it straight from the skillet — no judgment here.

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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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