AIP Friendly Avocado-Cucumber Shrimp Skewers
Juicy grilled shrimp over a cool, creamy avocado-cucumber salsa — this is the kind of dish that looks impressive but comes together in well under an hour. The shrimp get a quick marinade in olive oil, garlic, fresh ginger, lemon juice, and turmeric, which gives them a gorgeous golden color and a bright, aromatic flavor before they ever hit the grill. Turmeric is a go-to in autoimmune-friendly cooking for good reason, and here it pulls double duty as both a flavor booster and a visual showstopper. The salsa is where things really shine — ripe avocado and crisp English cucumber folded together with scallion greens, cilantro, apple cider vinegar, and olive oil, all of which are clean, compliant ingredients that don't require any substitutions or label-checking. One of the trickier parts of eating this way is finding recipes that feel festive and satisfying rather than restrictive, and this one genuinely delivers on both counts. Serve it straight off the grill with the salsa spooned generously underneath, a scatter of fresh mint, and a squeeze of lemon for a meal that works beautifully for four people whether it's a weeknight dinner or something you'd put in front of guests.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the shrimp
- 1 lb large shrimp (16–20 count), peeled and deveined, tails on
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp fresh ginger, finely grated
- 1 tbsp fresh lemon juice
- ½ tsp turmeric
- ½ tsp salt
For the avocado-cucumber salsa
- 2 ripe avocados, pitted and diced into ½-inch pieces
- 1 english cucumber, diced into ½-inch pieces
- 3 scallions (green tops only), thinly sliced
- ¼ cup fresh cilantro, roughly chopped
- 2 tbsp apple cider vinegar
- 1 tbsp olive oil
- ¼ tsp salt
For serving
- 1 tbsp fresh mint, thinly sliced (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
In a medium bowl, whisk together 2 tbsp olive oil, the minced garlic, grated ginger, lemon juice, turmeric, and 1/2 tsp salt. Add the shrimp and toss to coat evenly. Set aside to marinate for 15 minutes at room temperature.
- 2
While the shrimp marinates, combine the diced avocado, cucumber, scallion greens, and cilantro in a large bowl. Drizzle with the apple cider vinegar and 1 tbsp olive oil, sprinkle with 1/4 tsp salt, and fold gently until just combined. Set aside at room temperature.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!