Anti Inflammatory Turmeric-Ginger Shrimp & Tomato Skewers
These skewers are the kind of weeknight dinner that looks impressive but comes together in under an hour, and the aroma alone — warm turmeric, fresh ginger, and charred tomatoes — will have everyone hovering near the grill. The marinade is built around ingredients that have long been celebrated for their natural anti-inflammatory properties: extra virgin olive oil, freshly grated ginger, and ground turmeric all show up here in meaningful amounts, not just a pinch for color. A hit of lemon juice brightens everything and helps the spices cling to the shrimp, while cherry tomatoes blister on the skewer and turn jammy and sweet against the heat. The key is keeping the marinade time to 20–30 minutes — long enough for the flavors to penetrate, short enough that the lemon doesn't start breaking down the shrimp before they even hit the grill. Whether you cook these over an open flame or slide them under the broiler, you're looking at just 2–3 minutes per side for perfectly opaque, slightly curled shrimp with golden edges. Serve them straight off the skewer with a squeeze of fresh lemon and a scatter of parsley, and dinner for four is done.
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Learn more →Ingredients
4 servings
For the skewers
- 1 lb large shrimp (16/20 count), peeled and deveined, tails on
- 1 cup cherry tomatoes
For the marinade
- 3 tbsp extra virgin olive oil
- 1 tbsp fresh ginger, finely grated
- 3 cloves garlic, minced
- 1 tsp ground turmeric
- ½ tsp ground cumin
- ¼ tsp cayenne pepper
- ½ tsp fine sea salt
- ¼ tsp black pepper
- 2 tbsp fresh lemon juice
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
- 1 lemon, cut into wedges (optional)
Instructions
- 1
If using wooden skewers, soak them in cold water for at least 30 minutes so they don't scorch on the grill or under the broiler.
- 2
In a large bowl, whisk together the olive oil, grated ginger, minced garlic, turmeric, cumin, cayenne, salt, black pepper, and lemon juice until combined into a smooth marinade.
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