Sesame Free Coconut Aminos Garlic Shrimp
Garlic shrimp is one of those dishes that feels impressive but comes together in minutes, and this version delivers big on flavor without a drop of soy sauce or sesame oil in sight. For anyone navigating sesame allergies or sensitivities, traditional garlic shrimp recipes can be a minefield — many rely on toasted sesame oil for that savory depth, and store-bought sauces are often loaded with hidden sesame derivatives. Here, coconut aminos step in as the flavor backbone, bringing a rich, slightly sweet umami punch that pairs beautifully with the sharp bite of six cloves of fresh garlic and a hint of grated ginger. A pinch of turmeric gives the shrimp a gorgeous golden hue before they even hit the pan, and the whole thing comes together in a glossy, fragrant sauce that clings to every piece. Coconut oil keeps the cook clean and adds a subtle richness that rounds out the lemon juice's brightness. A final scatter of fresh parsley lifts the whole dish and makes it look like something you'd order at a nice restaurant. Serve it straight from the skillet with lemon wedges and something to soak up that sauce — you won't want to waste a drop.
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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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