Anti Inflammatory Ginger-Scallion Shrimp Skewers
Total time1 hr
Prep time20 min
Cook time10 min
4.9(14)
About FigFig 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 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!