AIP Friendly Coconut Lime Shrimp
Plump, golden-seared shrimp swimming in a creamy coconut sauce with bright lime and warm ginger — this dish is weeknight-easy and genuinely impressive on the plate. The sauce comes together from full-fat coconut milk, coconut aminos, fresh ginger, and garlic, building deep savory flavor without any of the grains, legumes, or nightshades that make so many takeout-style recipes off-limits during an elimination phase. Coconut aminos do the heavy lifting where soy sauce would normally go, delivering that umami depth you'd otherwise have to skip. Turmeric and ground ginger season the shrimp before they even hit the pan, so every bite carries flavor all the way through. A quick sear locks in that satisfying snap, and the sauce reduces to a glossy, spoonable consistency that clings beautifully to each piece. Fresh lime juice stirred in at the end keeps everything bright and balanced rather than heavy. It serves four, comes together in one skillet, and tastes like something you'd order at a restaurant — not something you made because your options were limited.
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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
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- 2 tbsp coconut oil
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, finely grated
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp coconut aminos
- 1 tsp lime zest (from about 1 lime)
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 tsp honey
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~1/4 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Pat the shrimp dry with paper towels and place in a bowl. Sprinkle with the salt, turmeric, and ground ginger, and toss until evenly coated.
- 2
Heat the coconut oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the shrimp in a single layer and cook undisturbed for 1 to 2 minutes, until the undersides are pink and opaque. Flip and cook 1 minute more, until opaque throughout with no translucent gray at the center. Transfer to a plate and set aside.
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