Grilled shrimp skewers recipe with ginger and turmeric is flavorful and fast

Since each spice of friction is the staple food of the pantry and is dry, it is easy to keep the ingredients at hand and minimize the possibility of burning during cooking (for example, like fresh garlic). No need to carve. Stir the spices with a small amount of oil and lemon juice to make a paste, add the shrimp and stab it on a skewer. (The skewers can be prepared up to this point the day before and covered in the refrigerator until ready to eat.)

When that time comes, heat the grill and cook the skewers. It’s a delicious and healthy starter for multi-course meals, but I like to serve grilled flatbread and green salad as the main course and get big rewards with just a little effort.

Want to save this recipe? Click the bookmark icon under one serving at the top of this page, then My reading list of your washingingtonpost.com user profile..

Scaling this recipe to get a desktop version for your printer here.

Preemption: If using wooden skewers, soak in water for 20 minutes. Shrimp can be mixed with seasonings, skewered, covered and refrigerated for up to 1 day before cooking.

Storage: Refrigerate for up to 2 days.

• 1 teaspoon of ground ginger
• 1 teaspoon of granular garlic
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon fine salt
• 1/2 teaspoon of freshly ground black pepper
• 1/8 teaspoon cayenne pepper (optional)
• 1 tablespoon of neutral oil such as avocado, grape seeds and rapeseed
• 2 teaspoons of fresh lemon juice
• 1 1/2 lbs large shrimp (26-30 lbs per lb), cleaned, ideally on the tail
• Lemon wedge, for serving

In a large bowl, stir ginger, garlic, turmeric, salt, pepper and Cayenne together (if used). Add oil and lemon juice and stir to make a paste. Add shrimp and toss and coat evenly. Pass about 5 shrimp on each skewer. Place them on a platter or top plate.

Place a second platter or sheet pan near the stove. Preheat the grill pan over medium to high heat (see note if you want to grill the shrimp outdoors). Cook the shrimp for 2-3 minutes on each side until they are translucent and browned, until there are grill marks on the outside. Serve while warm with lemon wedges on the sides.

Note: If using an outdoor grill, preheat it as a first step.

To prepare the grill: If using a gas grill, set it to 375-400 degrees. If you use a charcoal grill, put the charcoal in a chimney starter, light it, and pour it into the grill when the coal turns bright red. Add more charcoal. If all the coal turns ash and is gray but still very hot, the grill should be moderately hot for about 15 minutes. (Use a grill thermometer or hold your hand about 5 inches below the grill to test the heat. If you can hold it for 4-5 seconds, it should be on medium heat, or 375-400 degrees.) If you use charcoal, this dish can take about 15 minutes longer to prepare.

If you want to peel and peel the shrimp, soak the skewers in water before you prepare and season the shrimp.

Based on per serving (2 skewers)

Calories: 67; Total Fat: 4 g; Saturated Fat: 1 g; Cholesterol: 54 mg; Sodium: 634 mg; Carbohydrates: 2 g; Dietary Fiber: 0 g; Sugar: 0 g; Protein: 6 g

This analysis is an estimate based on the available ingredients and this preparation. It is not a substitute for the advice of a dietitian or a dietitian.

From the cookbook author and registered dietitian Ellie Krieger.

Tested by Ammalony.Email your question voraciously@washpost.com..

Scaling this recipe to get a desktop version for your printer here.

See the recipe finder for over 9,800 tested recipes.

Did you make this recipe?Take a photo Tag us on Instagram At #eatvoraciously.