Anti Inflammatory Avocado-Cucumber Shrimp Skewers
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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.
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