Pregnancy Friendly Garlic Shrimp Skewers
Shrimp is one of those proteins that checks a lot of boxes during pregnancy — it's lean, satisfying, and cooks in just minutes. The key concern with seafood at this stage is always thorough cooking, and this recipe handles that directly: the shrimp go on a hot grill and are pulled only when they're fully opaque and hit 145°F internally, so there's no guesswork involved. The marinade is built from extra-virgin olive oil, fresh garlic, lemon juice, and a warm blend of turmeric and smoked paprika — real, whole ingredients with nothing hidden or processed. That bright, garlicky coating caramelizes beautifully on the grill, giving you lightly charred edges and juicy, tender shrimp in every bite. A squeeze of fresh lemon and a scatter of flat-leaf parsley over the top keeps things fresh and vibrant right before serving. It's the kind of dish that feels special enough for a dinner party but comes together with very little effort — a genuinely craveable meal that also happens to be exactly what you need right now.
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Learn more →Ingredients
4 servings
For the marinade and shrimp
- 1 ½ lb large shrimp (16/20 count), peeled and deveined, tails on
- 3 tbsp extra-virgin olive oil
- 4 cloves garlic, finely minced
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- ½ tsp ground turmeric
- ½ tsp smoked paprika
- ¼ tsp crushed red pepper flakes
- ½ tsp kosher salt
- ¼ tsp black pepper
For serving
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1 lemon, cut into wedges
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 large mixing bowl, whisk together the olive oil, garlic, lemon juice, lemon zest, turmeric, smoked paprika, red pepper flakes, salt, and black pepper until combined.
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