Wheat Free Coconut Aminos Garlic Shrimp
Garlicky, glossy, and ready in minutes, this shrimp dish delivers serious restaurant energy with a surprisingly short ingredient list. The star swap here is coconut aminos in place of traditional soy sauce — it brings that same savory, umami-rich depth without any wheat hiding in the bottle, which is a real concern with conventional soy products. Turmeric gives the shrimp a warm golden hue before they even hit the pan, and a quick sear in coconut oil locks in a satisfying caramelized edge. The sauce comes together fast — garlic and ginger bloom in the same skillet, then coconut aminos and fresh lemon juice reduce into something sticky and bright that clings to every shrimp. A handful of roughly chopped parsley scattered over the top keeps things fresh and vibrant. Serve it straight from the pan with lemon wedges and something to soak up the extra sauce, because you will not 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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