AIP Friendly Coconut-Turmeric Shrimp Skewers
These skewers hit every note you want from a warm-weather dinner — smoky char, creamy coconut marinade, and that golden glow from turmeric and fresh ginger. The shrimp soak in a bath of full-fat coconut milk, coconut aminos, apple cider vinegar, and garlic before hitting a hot grill, so every bite is deeply flavored without relying on any of the grains, legumes, nightshades, or seed-based spices that can make this style of eating feel limiting. Coconut aminos do a lot of heavy lifting here, delivering that savory, slightly sweet depth you'd normally get from soy sauce — and they fit the protocol perfectly. The reserved marinade gets brushed on during the final minutes of grilling, building a lacquered, caramelized coating that makes these look as good as they taste. A squeeze of fresh lime and a handful of cilantro at the end brighten everything up and balance the richness of the coconut. The whole recipe serves four and comes together in under an hour, making it a genuinely easy weeknight option that doesn't feel like a compromise. Whether you're deep in an elimination phase or just cooking clean, this one earns a permanent spot in the rotation.
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 marinade
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp coconut aminos
- 1 tbsp fresh ginger, finely grated
- 3 cloves garlic, finely grated
- 1 ½ tsp ground turmeric
- ½ tsp fine sea salt
- 1 tbsp apple cider vinegar
For the skewers
- 1 ½ lb large shrimp (21–25 count), peeled and deveined, tails on
- 1 tbsp coconut oil, melted
- ¼ tsp fine sea salt
For serving
- 1 lime, cut into wedges
- ¼ cup fresh cilantro leaves (optional)
Instructions
- 1
In a mixing bowl, whisk together the coconut milk, coconut aminos, grated ginger, grated garlic, ground turmeric, apple cider vinegar, and 1/2 tsp sea salt until combined.
- 2
Reserve 1/3 cup of the marinade in a small bowl and set aside for basting. Add the shrimp to the remaining marinade, toss to coat, and refrigerate for 30 minutes. Do not marinate longer than 1 hour, as the acid will begin to break down the shrimp's texture.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!