Oral Allergy Syndrome Friendly Ginger-Scallion Shrimp Skewers

Total time1 hr

Prep time20 min

Cook time10 min

Oral Allergy Syndrome Friendly Ginger-Scallion Shrimp Skewers

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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
Nutiva Coconut Secret Coconut Aminos Soy-Free Soy Sauce Alternative Original - 8 oz Coconut Secret Ssng Sce Orig Soy Free - 16.9 Oz Dynamic Health Coconut Aminos Seasoning Sauce Simple Truth Organic Coconut Aminos All-Purpose Seasoning Sauce, 10 fl oz O Organics Coconut Aminos - 10 FZ
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2 tbsp olive oil
1 tbsp apple cider vinegar
1 tbsp fresh ginger, finely grated
3 cloves garlic, finely grated
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked garlic in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid garlic, tap it and change its rating to Red.
½ tsp ground turmeric
½ tsp fine sea salt
6 scallions, white and light-green parts cut into 1 ½-inch pieces
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked scallions in this recipe are likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid scallions, 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)
Omit this
This ingredient likely doesn’t work for the diet.
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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