Mushroom Free Turmeric-Ginger Shrimp & Tomato Skewers
These vibrant skewers are everything a summer cookout — or a quick weeknight dinner — should be: bold, bright, and ready to impress. Large shrimp get tossed in a punchy marinade of fresh ginger, garlic, turmeric, cumin, and a hit of cayenne, then threaded onto skewers with juicy cherry tomatoes that blister and burst on the grill. The lemon juice in the marinade keeps things lively and fresh, while the turmeric gives the shrimp that gorgeous golden color you'll want to photograph before you eat. Keeping the marinating window to 20–30 minutes is the key move here — it locks in flavor without letting the citrus break down the shrimp's texture. Whether you fire up the grill or slide these under the broiler, they cook in just a few minutes per side, making this one of the fastest paths to a genuinely stunning plate. Scattered with fresh parsley and served with lemon wedges, they're clean, naturally wholesome, and completely free of any fungi-derived ingredients or hidden additives to worry about. This is the kind of recipe that earns a permanent spot in your rotation.
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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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