This AIP Shrimp Recipe is a vibrant, garlicky, and herbaceous dish that proves you don’t have to sacrifice taste for health on the Autoimmune Protocol diet. It comes together in one pan in under 20 minutes, making it the perfect quick weeknight dinner. The shrimp are sautéed to tender perfection in a rich, savory sauce made from coconut aminos, fresh garlic, and AIP-friendly herbs.
Why You’ll Love This AIP Shrimp Recipe
- Fast & Simple: From fridge to table in under 20 minutes with minimal cleanup.
- Impressive Flavor: A deeply savory, slightly sweet, and utterly addictive garlic-herb sauce.
- Protein-Packed: A light yet satisfying meal that fuels your body without digestive discomfort.
- Wonderfully Versatile: Serve over cauliflower rice, zucchini noodles, or a simple bed of greens.
Ingredients & Tools
- 450 g raw shrimp, peeled and deveined
- 3 tbsp coconut oil or avocado oil, divided
- 6 large cloves garlic, minced
- 60 ml coconut aminos
- 2 tbsp fresh lemon juice
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 1/4 tsp sea salt
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped (optional)
- 1/4 cup bone broth or water
Tools: A large skillet, a sharp knife, a microplane or garlic press, and a set of measuring spoons.
Notes: Using fresh garlic instead of powdered makes a world of difference. Don’t be shy with the fresh herbs—they add a burst of color and freshness.
Nutrition (per serving)
| Calories: | 245 kcal |
| Protein: | 24 g |
| Fat: | 12 g |
| Carbs: | 8 g |
| Fiber: | 1 g |
Serves: 4 | Prep Time: 10 minutes | Cook Time: 8 minutes | Total Time: 18 minutes
Before You Start: Tips & Ingredient Notes
- Get your shrimp ready. Make sure your shrimp are thoroughly patted dry with a paper towel. Any excess moisture will steam the shrimp instead of giving them a nice sear, and we really want that beautiful texture.
- Mince that garlic finely. The goal is to have the garlic melt into the sauce, infusing every bite. A fine mince ensures it cooks quickly and evenly without burning, which can introduce a bitter flavor.
- Have all your ingredients pre-measured. This recipe cooks so quickly that you won’t have time to rummage through cabinets. Having your coconut aminos, lemon juice, and herbs ready to go (a *mise en place*) makes the process seamless and stress-free.
- Don’t skip the fresh herbs. While dried herbs work for the initial seasoning, the fresh parsley and cilantro added at the very end are non-negotiable for that final pop of flavor and vibrant color.
How to Make AIP Shrimp Recipe
Step 1: Start by prepping your shrimp. If they aren’t already, peel and devein them, then give them a good pat-down with paper towels until they are completely dry. This is the secret to getting a nice sear instead of them boiling in their own juices. Season the shrimp evenly with the sea salt and garlic powder.
Step 2: Place your large skillet over medium-high heat and add two tablespoons of the coconut oil. You’ll know the oil is ready when it shimmers—a drop of water should sizzle. Carefully add the shrimp to the hot skillet in a single layer, making sure not to overcrowd the pan. You might need to do this in two batches for the best results.
Step 3: Cook the shrimp for about 1-2 minutes per side. You’re looking for them to turn pink and opaque with a slight golden-brown crust. They cook incredibly fast, so keep a close eye on them! Once cooked, remove them from the skillet and set them aside on a plate. They’ll finish cooking in the sauce later.
Step 4: Reduce the heat to medium and add the remaining tablespoon of oil to the same skillet. Add your finely minced garlic and sauté for just 30-60 seconds until it becomes incredibly fragrant. You have to watch it like a hawk—garlic burns in a heartbeat, and burnt garlic will make the whole sauce bitter.
Step 5: Now, pour in the coconut aminos, lemon juice, bone broth, and dried oregano. Use your spatula to scrape up all those delicious browned bits from the bottom of the pan—that’s pure flavor! Let the sauce simmer for 2-3 minutes, allowing it to reduce slightly and thicken. You’ll notice it will start to look glossy.
Step 6: Return the cooked shrimp back to the skillet, along with any juices that have collected on the plate. Toss everything together to coat the shrimp evenly in that gorgeous sauce. Let it all heat through for another minute, just so the shrimp are warmed back up and have absorbed some of the sauce.
Step 7: Take the skillet completely off the heat. This is the crucial moment for the fresh herbs! Stir in the chopped parsley and cilantro (if using). The residual heat will wilt them perfectly, releasing their fresh aroma without cooking them into oblivion. Give it one final toss, and your AIP shrimp is ready to serve immediately.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 2 days.
- Freezer: Freezing is not recommended as shrimp can become rubbery upon thawing.
- Reviving: Gently reheat in a skillet with a splash of water or bone broth to loosen the sauce.
Serving Suggestions
Complementary Dishes
- Garlicky Cauliflower Mash — The creamy, neutral base is the perfect vehicle for soaking up every last drop of the savory shrimp sauce.
- Sautéed Garlic Greens — Think kale, spinach, or Swiss chard. Their slight bitterness provides a wonderful contrast to the sweet and salty shrimp.
- Zucchini Noodles (Zoodles) — A light, fresh option that makes the dish feel like a shrimp scampi. Just give them a quick sauté so they stay al dente.
Drinks
- Sparkling Water with Lemon — The crisp bubbles and citrus note cut through the richness of the sauce and cleanse the palate beautifully between bites.
- Herbal Iced Tea — A cool, minty or ginger-based iced tea is wonderfully refreshing and complements the herbal notes in the dish without any sugar.
Something Sweet
- Baked Cinnamon Apples — Warm, soft apples with a dash of cinnamon offer a simple, comforting, and AIP-friendly sweet finish to your meal.
- Coconut Milk Chia Pudding — Make it ahead of time with a touch of vanilla; it’s a cool, creamy dessert that feels indulgent but is perfectly compliant.
Top Mistakes to Avoid
- Overcooking the shrimp. Shrimp go from perfectly tender to rubbery and tough in a matter of seconds. The moment they curl into a “C” shape and turn opaque, they’re done. I’ve messed this up before too, and it’s a sad dinner.
- Burning the garlic. Garlic cooks much faster than most people realize. If your heat is too high, it will burn and impart a bitter, acrid flavor that will ruin the entire sauce. Low and slow is the way to go once the garlic hits the pan.
- Crowding the skillet. If you dump all the shrimp in at once, they’ll steam instead of sear. You’ll end up with pale, watery shrimp instead of getting that beautiful caramelized
Aip Shrimp Recipe
Try this easy AIP Shrimp Recipe ready in under 20 minutes! Tender shrimp in a savory garlic sauce that's perfect for your autoimmune protocol diet. Get the recipe now!
Ingredients
For the Shrimp and Sauce:
-
450 g raw shrimp (peeled and deveined)
-
3 tbsp coconut oil or avocado oil (divided)
-
6 large cloves garlic (minced)
-
60 ml coconut aminos
-
2 tbsp fresh lemon juice
-
1 tsp dried oregano
-
1/2 tsp garlic powder
-
1/4 tsp sea salt
-
1/4 cup fresh parsley (chopped)
-
1/4 cup fresh cilantro (chopped, optional)
-
1/4 cup bone broth or water
Instructions
-
Start by prepping your shrimp. If they aren’t already, peel and devein them, then give them a good pat-down with paper towels until they are completely dry. This is the secret to getting a nice sear instead of them boiling in their own juices. Season the shrimp evenly with the sea salt and garlic powder.01
-
Place your large skillet over medium-high heat and add two tablespoons of the coconut oil. You’ll know the oil is ready when it shimmers—a drop of water should sizzle. Carefully add the shrimp to the hot skillet in a single layer, making sure not to overcrowd the pan. You might need to do this in two batches for the best results.02
-
Cook the shrimp for about 1-2 minutes per side. You’re looking for them to turn pink and opaque with a slight golden-brown crust. They cook incredibly fast, so keep a close eye on them! Once cooked, remove them from the skillet and set them aside on a plate. They’ll finish cooking in the sauce later.03
-
Reduce the heat to medium and add the remaining tablespoon of oil to the same skillet. Add your finely minced garlic and sauté for just 30-60 seconds until it becomes incredibly fragrant. You have to watch it like a hawk—garlic burns in a heartbeat, and burnt garlic will make the whole sauce bitter.04
-
Now, pour in the coconut aminos, lemon juice, bone broth, and dried oregano. Use your spatula to scrape up all those delicious browned bits from the bottom of the pan—that’s pure flavor! Let the sauce simmer for 2-3 minutes, allowing it to reduce slightly and thicken. You’ll notice it will start to look glossy.05
-
Return the cooked shrimp back to the skillet, along with any juices that have collected on the plate. Toss everything together to coat the shrimp evenly in that gorgeous sauce. Let it all heat through for another minute, just so the shrimp are warmed back up and have absorbed some of the sauce.06
-
Take the skillet completely off the heat. This is the crucial moment for the fresh herbs! Stir in the chopped parsley and cilantro (if using). The residual heat will wilt them perfectly, releasing their fresh aroma without cooking them into oblivion. Give it one final toss, and your AIP shrimp is ready to serve immediately.07
