Friday Foodspiration: Garlic-Lime Shrimp


I love seafood in the summer – even if we do live over 6 hours from the nearest ocean!

This shrimp, with bold flavors of garlic, ginger, and lime, hit the spot. It’s gluten, grain, dairy, and soy free – which is important to me since most Asian fare uses soy sauce.  In all my “Chinese take-out” recipes I substitute coconut aminos.  If you don’t have any dietary restrictions, feel free to use soy sauce or tamari. 


  • 1 lb Shrimp, peeled and deveined
  • 2 tbsp Coconut Aminos**
  • 2 tsp Fresh Ginger, minced
  • 3 cloves Garlic, minced
  • 4 tbsp Lime Juice
  • 2 tbs Swerve Sweetener (granulated sweetener of choice)
  • 2 tbs Avocado Oil
  • Salt and Pepper to taste
  • 2 tbs Green Onions, sliced


  1. In a small bowl, whisk together coconut aminos, ginger, garlic, lime juice, and sweetener.
  2. Add shrimp to marinade and place in the refrigerator for at least 1 hour. 
  3. When ready to cook, heat avocado oil in a large skillet over medium-high heat.  Pour shrimp and marinade into the skillet.  
  4. Cook shrimp 3-4 minutes per side until fully cooked and sauce thickens.  
  5. Season with salt, pepper, or additional lime juice to your taste preferences. 
  6. Serve over a salad, rice, or zoodles and top with sliced green onions. 

*Pictured here – I served mine over a salad with shredded spinach, boy choy, cucumber, and shredded carrots.  I drizzled my veggies with lime juice and avocado oil for a “dressing”.  

**Never heard of coconut aminos? They are currently my favorite condiment and you can check them out here:

Big Tree Farms Coco Aminos All Purpose Seasoning Sauce, 10 Ounce