Red Meat Allergy Friendly Coconut Aminos Garlic Shrimp
Garlicky, glossy, and ready in minutes, this shrimp dish delivers serious restaurant-level flavor with a short, clean ingredient list. Coconut aminos stand in for traditional soy-based sauces, bringing a subtly sweet, savory depth without any of the ingredients that make so many takeout-style recipes off-limits. The shrimp get a quick toss in turmeric and sea salt before hitting a hot skillet, which gives them a beautiful golden edge and keeps the whole process streamlined. Minced garlic and fresh ginger bloom in coconut oil until fragrant, then the sauce comes together fast — just a splash of lemon juice and a couple of minutes of bubbling until it turns thick and glossy. Every ingredient here is naturally free of red meat, so there's no need to scan labels or swap anything out. A scatter of fresh parsley and a squeeze of lemon at the end brighten the whole plate and make it look as good as it tastes. Serve it over rice, tuck it into lettuce cups, or eat it straight from the pan — no judgment.
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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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