AIP Friendly Garlic-Herb Shrimp Skewers
Juicy, herb-forward, and ready in under 30 minutes, these grilled shrimp skewers are the kind of dish that feels special enough for company but easy enough for a weeknight. A quick marinade of olive oil, fresh garlic, parsley, thyme, and rosemary does all the heavy lifting, while turmeric and ginger add a warm, golden depth without any nightshades or seed-based spices that would knock this off the protocol. The trick of reserving a little marinade to brush on right after grilling means every skewer comes off the heat glossy and packed with flavor. Shrimp cook fast — just two to three minutes per side — so you get that perfect pink curl and a clean 145°F internal temp without any guesswork. Serving four, this is a genuinely satisfying plate that doesn't feel like a compromise, especially finished with a squeeze of fresh lemon and a scatter of chopped parsley. It's the kind of recipe that reminds you how bright and vibrant compliant cooking can actually taste.
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Learn more →Ingredients
4 servings
For the marinade and shrimp
- 1 ½ lb large shrimp (21–25 count), peeled and deveined, tails on
- 3 tbsp olive oil
- 4 cloves garlic, finely minced
- 1 tsp lemon zest (from about 1 lemon)
- 1 tbsp fresh lemon juice
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh rosemary, finely chopped
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ¾ tsp fine sea salt
For serving
- lemon wedges, for serving
- fresh parsley, roughly chopped, for serving (optional)
Instructions
- 1
If using wooden skewers, submerge them in water for at least 20 minutes so they don't scorch on the grill.
- 2
In a mixing bowl, whisk together the olive oil, garlic, lemon zest, lemon juice, parsley, thyme, rosemary, turmeric, ginger, and salt until combined.
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