Walnut Free Coconut Aminos Garlic Shrimp
Garlicky, glossy, and ready in minutes, this shrimp dish delivers serious restaurant-level flavor with a surprisingly short ingredient list. Coconut aminos bring a savory, slightly sweet depth that plays beautifully against the brightness of fresh lemon juice and the warmth of ginger — no soy sauce needed, and no hidden nut-based ingredients to second-guess. The turmeric gives the shrimp a gorgeous golden hue before they even hit the pan, and cooking them in coconut oil adds just enough richness to tie everything together. Getting the shrimp perfectly cooked is all about the sear — dry shrimp, a hot pan, and the discipline to leave them alone for that first minute and a half make all the difference between tender and rubbery. Once the sauce reduces into something thick and glossy, it clings to every piece in the most satisfying way. A handful of fresh parsley and a squeeze of lemon at the end keeps things bright and fresh. Serve it straight from the skillet over rice, cauliflower rice, or with crusty bread to soak up 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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