Anti Inflammatory Coconut-Turmeric Shrimp Skewers
Total time1 hr
Prep time20 min
Cook time10 min
4.8(14)
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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.
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