AIP Friendly Ginger-Scallion Shrimp Skewers
These skewers hit every note you want from a warm-weather dinner — juicy, slightly charred shrimp threaded with tender scallion pieces and kissed with a marinade built on coconut aminos, fresh ginger, garlic, and turmeric. The result is bright, savory, and deeply aromatic without a single ingredient that conflicts with the autoimmune protocol. Coconut aminos do the heavy lifting where soy sauce would normally go, delivering that umami depth while keeping things completely compliant. A quick 30-minute marinade is all it takes before the shrimp hit the grill or broiler, and the reserved basting sauce brushed on at the flip adds an extra layer of caramelized flavor. Each skewer is done in under six minutes of cook time, making this a genuinely fast weeknight option that still feels special enough for company. Finish with fresh cilantro and a squeeze of lime and you've got a platter that looks like it came from a restaurant — for four people, no less.
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Learn more →Ingredients
4 servings
For the marinade and skewers
- 1 ½ lb large shrimp (21–25 count), peeled and deveined, tails on
- 3 tbsp coconut aminos
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tbsp fresh ginger, finely grated
- 3 cloves garlic, finely grated
- ½ tsp ground turmeric
- ½ tsp fine sea salt
- 6 scallions, white and light-green parts cut into 1 ½-inch pieces
For grilling
- 1 tbsp olive oil, for brushing
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
If using wooden skewers, submerge them in water for at least 30 minutes so they don't scorch on the grill or under the broiler.
- 2
In a mixing bowl, whisk together the coconut aminos, 2 tbsp olive oil, apple cider vinegar, grated ginger, grated garlic, turmeric, and sea salt until combined. Reserve 2 tbsp of this marinade in a small bowl and set aside for basting — do this before adding the shrimp.
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