Pork Free Coconut Aminos Garlic Shrimp
Garlicky, glossy, and ready in minutes, this shrimp dish delivers serious restaurant-level flavor with a surprisingly short ingredient list. Coconut aminos stand in for traditional soy sauce, bringing a subtly sweet, savory depth that coats every shrimp beautifully — and since the sauce is built entirely from pantry-friendly, wholesome ingredients, there's no need to scrutinize labels for hidden pork-derived additives. The turmeric gives the shrimp a warm golden hue before they even hit the pan, and the combination of fresh garlic, ginger, and lemon juice makes the sauce smell absolutely incredible as it reduces. Cooking the shrimp in two quick stages — searing first, then finishing in the sauce — keeps them tender and juicy rather than rubbery. A handful of fresh parsley scattered over the top adds a bright, herby finish that pulls the whole dish together. Serve it straight from the skillet with lemon wedges and something to soak up that glossy sauce, because you won't want to leave a drop behind.
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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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