Oral Allergy Syndrome Friendly Coconut-Turmeric Shrimp Skewers

Total time1 hr

Prep time20 min

Cook time10 min

Oral Allergy Syndrome Friendly Coconut-Turmeric Shrimp Skewers

About Fig

Fig 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
Thai Kitchen Unsweetened Coconut Milk - 13.66 Fl. Oz.Goya Coconut Milk 13.5oz Thai Kitchen Organic Unsweetened Coconut Milk - 13.66 Fl. Oz.Native Forest Unsweetened Organic Classic Coconut Milk 13.5 fl oz A Taste of Thai Coconut Milk 13.5 Oz
See all
2 tbsp coconut aminos
1 tbsp fresh ginger, finely grated
3 cloves garlic, finely grated
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked garlic in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid garlic, tap it and change its rating to Red.
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)
Omit this
This ingredient likely doesn’t work for the diet.

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!