Turkey Free Coconut Aminos Garlic Shrimp
Garlicky, glossy, and ready in minutes, this shrimp dish is the kind of weeknight dinner that feels far more impressive than the effort involved. Large shrimp get a quick toss in sea salt and turmeric before hitting a hot skillet, giving them a beautiful golden edge and a subtle warmth that plays perfectly against the sauce. That sauce — built from coconut aminos, fresh lemon juice, and a fragrant hit of garlic and ginger — reduces down into something sticky, savory, and deeply satisfying. Coconut aminos do a lot of heavy lifting here, delivering that rich, umami-forward depth you'd expect from soy sauce without any of the ingredients that might complicate your dietary needs. The whole thing comes together in one pan, which means less cleanup and more time enjoying a bowl of shrimp that tastes like it came from a good restaurant. A scatter of fresh parsley and a squeeze of lemon at the end keeps it bright and lively. Serve it over rice, cauliflower rice, or with crusty bread to catch every last drop of that pan sauce.
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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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