Seeds Free Coconut Aminos Garlic Shrimp
Garlicky, glossy, and ready in minutes, this skillet shrimp is the kind of weeknight dinner that feels far more impressive than the effort required. The sauce comes together from coconut aminos, fresh lemon juice, and a hit of ginger, building deep savory flavor without a single seed-derived ingredient in sight. Soy sauce is the usual go-to for this style of dish, but it often contains sesame or is processed alongside other seeds — coconut aminos sidestep that concern entirely while delivering a subtly sweet, umami-rich base that clings beautifully to each shrimp. Turmeric and sea salt in the initial toss give the shrimp a warm golden hue and a gentle depth before they even hit the pan. Cooking the shrimp in two quick stages keeps them tender and perfectly opaque rather than rubbery, and the pan sauce reduces into something glossy and restaurant-worthy in just a couple of minutes. A squeeze of fresh lemon and a scatter of parsley at the end brighten everything up and make the plate look as good as it tastes. Serve it straight from the skillet and watch it disappear.
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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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