Tree Nut Free Turmeric-Ginger Shrimp & Tomato Skewers
These skewers are the kind of thing that disappears off the platter before you even sit down. Plump shrimp and juicy cherry tomatoes soak up a bold marinade built on fresh ginger, garlic, turmeric, cumin, and a hit of cayenne, then hit the grill or broiler until blistered and beautifully charred at the edges. The lemon juice in the marinade brightens everything up, and a quick 20-to-30-minute soak is all it takes to pack in serious flavor without overdoing it. Skewers like these can sometimes sneak in nut-based sauces or almond-flour coatings at restaurants, but this recipe keeps things clean — every ingredient is straightforward and easy to verify at the store. Whether you're firing up the grill for a summer cookout or running the broiler on a weeknight, the technique is flexible and forgiving. Finish with a scatter of fresh parsley and a squeeze of lemon, and you've got a dish that looks impressive without requiring much effort at all.
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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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