Pregnancy Friendly Coconut Aminos Garlic Shrimp
Garlicky, glossy, and packed with bright flavor, this shrimp dish comes together in one skillet and tastes like something you'd order at a restaurant. The star swap here is coconut aminos in place of soy sauce — a smart move during pregnancy since it keeps sodium lower and sidesteps soy entirely, which many people prefer to limit. Shrimp is one of the safer seafood choices to enjoy while pregnant, and cooking it through until fully pink and opaque (no translucent gray at the center) is exactly what this recipe calls for, so you can feel confident about every bite. Coconut oil, fresh garlic, ginger, and a squeeze of lemon build a sauce that's genuinely craveable without any ingredients that give pause. The turmeric adds a warm, subtle depth and a gorgeous golden hue to the shrimp before they even hit the pan. Finished with fresh parsley and served with lemon wedges, it's light enough to satisfy without weighing you down — which is exactly what you want when your appetite has opinions of its own.
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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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