Soy 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 flavor without a drop of soy sauce in sight. Coconut aminos step in as the savory, slightly sweet backbone of the sauce — they bring that deep umami punch you'd expect from traditional soy-based recipes, but they're made entirely from coconut blossom nectar, making them a natural fit for anyone avoiding soy. The shrimp get a quick toss in sea salt and turmeric before hitting a hot skillet with coconut oil, which gives them a gorgeous golden edge and a subtle warmth that plays beautifully against the bright lemon juice. Minced garlic and fresh ginger go into the pan next, cooking just long enough to turn fragrant and golden before the sauce comes together in a glossy, bubbling reduction. It's the kind of pan sauce that makes you want to drag a piece of crusty bread through it — or just eat it straight off the spoon. Fresh parsley and a squeeze of lemon at the end keep everything tasting light and vibrant. This is weeknight cooking at its most satisfying: fast, clean, and genuinely delicious.
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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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