Pescatarian Coconut Aminos Garlic Shrimp
Garlicky, glossy, and ready in minutes, this shrimp dish is the kind of weeknight dinner that feels far more impressive than the effort involved. Large shrimp get a quick toss in sea salt and turmeric before hitting a hot skillet, giving them a beautiful golden edge and a subtle warmth that plays perfectly against the sauce. The real star is the coconut aminos — a soy-free swap that brings deep, savory-sweet flavor without any of the sodium overload you'd get from traditional soy sauce, making it a smart pick for anyone watching what goes into their food. Garlic and fresh ginger bloom in the same pan, building an aromatic base before the coconut aminos and lemon juice go in and reduce into something glossy and irresistible. A final toss coats every shrimp in that sticky, bright sauce, and a scatter of fresh parsley pulls the whole thing together. Serve it straight from the skillet with lemon wedges and something to soak up the extra sauce — rice, crusty bread, or even just a fork and zero regrets.
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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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