Pregnancy Friendly Turmeric-Ginger Shrimp & Tomato Skewers
Bright, bold, and packed with flavor, these grilled skewers are the kind of weeknight dinner that feels like a treat without any of the stress. Large shrimp are marinated in a fragrant blend of fresh ginger, garlic, turmeric, cumin, and lemon juice, then threaded with juicy cherry tomatoes and cooked until perfectly opaque — hitting that safe internal temperature of 145°F that matters so much right now. The recipe is thoughtful about timing too, keeping the marinade window to 20–30 minutes so the shrimp stay tender and the texture is exactly right. Eating well during pregnancy often means navigating a long list of what to avoid, and this recipe leans into whole, clean ingredients — fresh herbs, olive oil, real citrus — with nothing processed or hidden to second-guess. The anti-inflammatory warmth of turmeric and ginger makes every bite feel nourishing, not just delicious. Finished with a scatter of fresh parsley and a squeeze of lemon, these skewers are vibrant enough to serve to guests but easy enough to pull together on any given evening.
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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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