Seed Oil Free Coconut Aminos Garlic Shrimp
Garlicky, glossy, and ready in minutes, this shrimp dish delivers serious restaurant energy with a surprisingly clean ingredient list. Every drop of fat comes from coconut oil, so there's no canola, soybean, or sunflower oil anywhere near the pan — just a neutral, stable fat that handles high heat beautifully without the baggage of industrially processed oils. Coconut aminos stand in for soy sauce and bring a subtly sweet, savory depth that coats each shrimp in a sauce that looks like it took way more effort than it did. Turmeric gives the shrimp a warm golden hue before they even hit the skillet, and a hit of fresh ginger and six full cloves of garlic make the whole kitchen smell incredible. The sauce comes together right in the pan — coconut aminos and lemon juice deglaze all those browned bits, then bubble down into something thick and glossy in just a couple of minutes. A handful of fresh parsley and a squeeze of lemon at the end keep everything bright and balanced. It's the kind of weeknight dinner that feels indulgent but checks every box you actually care about.
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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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