Xanthan Gum Free Coconut Aminos Garlic Shrimp
Garlicky, golden, and ready in minutes, this shrimp dish is the kind of weeknight dinner that feels way more impressive than the effort required. The shrimp get a quick toss in sea salt and turmeric before hitting a hot skillet, giving them a beautiful color and a subtle warmth that pairs perfectly with the savory sauce. Coconut aminos do the heavy lifting here — they bring that deep, umami-rich flavor you'd expect from soy sauce, but without any of the additives or thickeners that can sneak into conventional bottles. The sauce comes together right in the pan with garlic, fresh ginger, and a squeeze of lemon juice, reducing into something glossy and cling-worthy in just a couple of minutes. For anyone navigating ingredient labels carefully, this recipe is refreshingly straightforward — every component is whole and recognizable, with no hidden stabilizers or fillers to worry about. Finished with a scatter of fresh parsley and an optional squeeze of lemon, it's bright, bold, and genuinely hard to stop eating.
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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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