Sautéed shrimp with coconut aminos is a healthy and flavorful weeknight dinner ready in just 15 minutes. This recipe combines the succulent taste of shrimp with sweet and savory coconut aminos, butter, lemon, and sesame seeds.
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What Are Coconut Aminos?
Coconut aminos is a popular condiment used as a substitute for soy sauce.
Made from the sap of coconut blossoms, coconut aminos have a sweet and salty flavor that enhances the natural taste of ingredients, similar to soy sauce.
Coconut aminos are often used in paleo, gluten-free, and soy-free diets.
The ingredients in Coconut Secret Organic Coconut Aminos are coconut and sea salt. Other brands have similar ingredients.
You can find coconut aminos in the ethnic foods aisle or your grocery store, near the soy sauce.
Defrosting Frozen Shrimp
Almost all the shrimp sold in the USA is frozen.
To defrost your shrimp, submerge them in a big bowl of cold water for about 15 minutes. Drain and pat dry.
How To Use Coconut Aminos
Coconut aminos can be used as a 1:1 substitute for soy sauce in most recipes. Use it in stir-fries, marinades, sauces, dressings, and soups to add flavor in place of soy.
I've even used it to deglaze a pan after cooking a steak.
Taste a little on a spoon if it's new to you. Make sure you like it. As you will taste, coconut aminos are less salty than soy sauce and have a sweet taste.
What You Need for Sautéed Shrimp
I'm using Key West Pink Shrimp for this dinner. Look for wild-caught shrimp sourced from the USA for optimal quality.
I added some black and white toasted sesame seeds on topof the finished plate for a little more texture and flavor.
- Large or XL shrimp, peeled and deveined
- Coconut aminos (you can sub soy sauce or tamari gluten-free soy sauce)
- Olive oil or coconut oil
- Garlic
- Unsalted butter
- Lemons
- Chopped parsley
- Toasted sesame seeds (optional topping)
- Kosher salt and black pepper
How To Cook Shrimp On The Stove
Since shrimp are delicate and cook in under 5 minutes, the key to cooking shrimp on the stovetop is to have everything prepared before you begin cooking.
Follow the instructions and have your ingredients lined up. Your sides should be hot and ready to eat.
- Peel and devein the shrimp. Rinse with cold running water and pat dry with paper towels. Season lightly with salt.
- Using a zester or fine grater, make lemon zest by gently scraping the yellow rind of a lemon, avoiding the bitter white pith underneath. (This is used for extra flavor on the finished dish.) Slice the lemon into quarters for serving.
- Heat the olive oil and the garlic over medium-high heat in a large skillet.
- Add the shrimp to the pan in a single layer. Cook for 1-2 minutes on each side, or until shrimp turn pink and opaque.
- Add the butter, coconut aminos, and the juice of half a lemon.
- Cook for an additional minute, tossing with tongs, allowing the coconut aminos to slightly caramelize and coat the shrimp. Taste and adjust seasoning if necessary.
- For serving, sprinkle lemon zest, chopped parsley, and sesame seeds over the top. Serve with lemon wedges.
How Long Do I Sauté Shrimp?
The amount of time the shrimp cook depends on their size.
As a rule, you can cook shrimp for 2-3 minutes per side. When the second side is white and opaque, the shrimp are cooked through.
How to Garnish Cooked Shrimp
These sautéed shrimp are garnished with shavings of lemon zest, a sprinkle of black and white toasted sesame seeds for added texture, and scattered bits of fresh curly leaf parsley.
This dish is served on a bed of hot white rice with lemon wedges.
What Goes with Sautéed Shrimp?
Sautéed shrimp is an easy lunch or dinner to pull together.
Serve with steamed rice, pasta, Lemon Asparagus Rice, Caesar Salad, Roasted Broccoli and Carrots, or Steamed Brussels Sprouts.
Storage
Store the shrimp in an airtight container for up to 2 days.
More Shrimp Recipes
- Oven Baked Coconut Shrimp
- Healthy Shrimp Tacos with Pico de Gallo
- Florida Keys Pink Shrimp Salad with Old Bay Seasoning
- Peel and Eat Shrimp Recipe
- Easy Blackened Shrimp with Brown Butter Sauce
- Summer Grilled Shrimp Recipes
- Florida Keys Shrimp Cocktail
Checkout our Top Healthy Seafood Recipes
Takeaway
Sautéed shrimp with coconut aminos is a stir-fried shrimp dish that's ready in minutes.
Made from coconut blossom sap, coconut aminos add sweet and salty flavors to foods. It is similar to soy sauce but without wheat and a ton of sodium.
Cooked with butter and coconut aminos instead of soy sauce, sautéed shrimp is a delicious main dish. Serve with rice, pasta, or your favorite vegetables.
I live in the Florida Keys and we have an ample supply of Key West pink shrimp. You can use any shrimp but try to get large or extra-large shrimp for this dish, fresh or frozen.
FAQ
To devein shrimp, use a small knife or a deveining tool to make a shallow slit along the back of the shrimp. You can then remove the dark vein with the tip of the knife or rinse it out under cold water.
Make sure your pan is hot before adding the shrimp and use enough oil or butter to coat the bottom of the pan.
Coconut aminos is a condiment made from the sap of coconut blossoms. It undergoes a process of fermentation and aging, resulting in a savory sauce similar to soy sauce but with a slightly sweeter flavor. It contains only two ingredients: coconut blossom sap and salt. It's a popular alternative to soy sauce for those who are sensitive to soy or gluten, as it is soy-free, gluten-free, and often lower in sodium.
If you need a substitute for coconut aminos, soy sauce or tamari are excellent alternatives with similar savory flavors. Or, you can try Bragg's Liquid Aminos for a lower-sodium option, You can also create a homemade soy sauce substitute by mixing Worcestershire sauce with water.
Sautéed Shrimp with Coconut Aminos
Ingredients
- 1 pound large or XL shrimp, peeled and deveined
- 2 lemons zested and cut into quarters
- 1 tablespoon olive oil or coconut oil
- 2 cloves minced garlic
- 2 tablespoons unsalted butter
- 2 tablespoons coconut aminos
- 1 tablespoon parsley, finely chopped
- black and white sesame seeds for garnish
- kosher salt and black pepper
Instructions
- Peel and devein the shrimp. Rinse with cold running water and pat dry with paper towels. Season lightly with salt.
- Using a zester or fine grater, make lemon zest by gently scraping the yellow rind of a lemon, avoiding the bitter white pith underneath. (This will be used for extra flavor on the finished dish.) Slice the lemon into quarters for serving.
- In a large skillet, heat the olive oil or coconut oil over medium-high heat. Add garlic before the pan gets hot so it doesn't burn.
- Sauté garlic for about 30 seconds until fragrant.
- Add the shrimp to the skillet in a single layer. Cook for 1-2 minutes on each side, or until shrimp turn white and opaque.
- Add the butter, coconut aminos, and the juice of half a lemon over the shrimp.
- Cook for an additional 30 seconds, stirring constantly, allowing the coconut aminos to slightly caramelize and coat the shrimp. Add salt and pepper to taste if needed.
- Serve the sautéed shrimp over a bed of rice. Sprinkle lemon zest, chopped parsley, and sesame seeds over the top. Serve with lemon wedges.
