Breastfeeding Friendly Turmeric-Ginger Shrimp & Tomato Skewers

Total time1 hr

Prep time20 min

Cook time10 min

Breastfeeding Friendly Turmeric-Ginger Shrimp & Tomato Skewers

These vibrant skewers are everything you want in a weeknight meal — bold, bright, and on the table fast. Large shrimp are threaded with juicy cherry tomatoes and coated in a golden marinade built from fresh ginger, garlic, turmeric, cumin, and a squeeze of lemon juice, then grilled or broiled until perfectly pink and blistered. Shrimp is a fantastic source of lean protein and iodine, both of which matter a lot when you're nursing, and this recipe keeps things clean with whole, recognizable ingredients from start to finish. The turmeric and ginger bring serious anti-inflammatory warmth without overwhelming the dish, and the cayenne is mild enough to enjoy while still giving the skewers a satisfying kick. Cooking the shrimp to an internal temperature of 145°F means you can feel confident about food safety, which is always a priority postpartum. A scatter of fresh parsley and a few lemon wedges at the end keeps everything feeling fresh and a little fancy without any extra effort. Whether you fire up the grill or slide these under the broiler, dinner comes together beautifully with minimal cleanup.

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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
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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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)
Omit this
This ingredient likely doesn’t work for the diet.
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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