GERD Friendly Ginger-Scallion Shrimp Skewers
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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
Chef's tipSwap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat. - ½ tsp ground turmeric
- ½ tsp fine sea salt
- 6 scallions, white and light-green parts cut into 1 ½-inch pieces
Ingredient noteScallions are the mildest of the onion family, and only a small amount is used here. That is likely fine for most people with GERD. If you prefer to always avoid scallions, please tap it and change its rating to Red.
For grilling
- 1 tbsp olive oil, for brushing
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Can be omittedlime
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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