Yeast Free Coconut Aminos Garlic Shrimp
Garlicky, golden, and ready in minutes, this shrimp dish delivers serious flavor without a single ingredient that could trip up a yeast-free lifestyle. Conventional soy sauce is often off the table due to fermentation, but coconut aminos steps in as a naturally sweet, savory swap that keeps the umami going strong. The sauce comes together right in the pan — garlic and fresh ginger bloom in coconut oil, then coconut aminos and lemon juice reduce into a glossy, clinging glaze that coats every shrimp beautifully. Turmeric gives the whole dish a warm, golden hue and a subtle earthiness that makes it look as good as it tastes. A scatter of fresh parsley at the end brightens everything up and adds a pop of color. Serve it straight from the skillet with lemon wedges and you've got a weeknight dinner that feels genuinely special.
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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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