Rice Free Coconut Aminos Garlic Shrimp

Total time20 min

Prep time10 min

Cook time10 min

4.5

(17)

Garlicky, glossy, and ready in minutes, this skillet shrimp is the kind of weeknight dinner that feels far more impressive than the effort involved. The secret weapon here is coconut aminos, a soy-sauce alternative made from coconut sap that brings a savory, slightly sweet depth without any grain-based ingredients — making it a natural fit when you need to keep rice and rice derivatives off the table. Turmeric gives the shrimp a warm golden hue before they even hit the pan, and a quick sear in coconut oil locks in that color while keeping the edges beautifully caramelized. The garlic and ginger go in next, cooked just long enough to turn fragrant and golden before the sauce comes together in a matter of seconds. A splash of fresh lemon juice brightens everything up and keeps the dish from feeling heavy. Scatter some parsley on top and serve with extra lemon wedges, and you've got a plate that looks like it came out of a restaurant kitchen. Pair it with cauliflower rice, roasted vegetables, or a crisp salad and dinner is completely sorted.

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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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