Pistachio Free Coconut Aminos Garlic Shrimp
Garlicky, glossy, and ready in minutes, this shrimp dish is the kind of weeknight dinner that feels way more impressive than the effort involved. The 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 savory sauce. Coconut aminos bring a rich, slightly sweet depth that mimics the flavor of soy sauce without any of the usual allergen concerns hiding in bottled condiments. A hit of fresh ginger and six full cloves of garlic go into the pan next, building an aromatic base that makes the whole kitchen smell incredible. The sauce reduces down into something glossy and clingy, coating every shrimp in a way that makes you want to mop the pan clean. A squeeze of lemon and a handful of fresh parsley at the end keep everything bright and balanced. Every ingredient here is straightforward and naturally free from tree nuts, so you can cook and serve with total confidence.
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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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