Garlicky, glossy, and ready in minutes, this shrimp dish delivers serious restaurant energy with a surprisingly short ingredient list. The star of the sauce is coconut aminos — a naturally brewed condiment made from coconut sap that brings a savory, slightly sweet depth without any grain-based soy sauce in sight, making it a smart swap for anyone navigating rye or other grain sensitivities. 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 perfectly caramelized. The garlic and ginger go in next, cooked just long enough to turn fragrant and golden without scorching, then the coconut aminos and lemon juice hit the pan and reduce into a sticky, glossy sauce that clings to every shrimp. A handful of fresh parsley and a squeeze of lemon at the end keeps things bright and fresh. This is the kind of weeknight dinner that looks like you put in way more effort than you actually did — serve it over rice or with crusty bread and nobody will complain.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Pat the shrimp thoroughly dry with paper towels, then toss in a bowl with the salt and turmeric until evenly coated.
Heat the coconut oil in a 12-inch skillet over medium-high heat until shimmering and the oil moves freely across the pan.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
