AIP Friendly Orange-Ginger Shrimp Skewers
Bright citrus, warming ginger, and a sticky-sweet glaze come together on these grilled shrimp skewers in a way that feels genuinely festive — the kind of dish that disappears fast at the table, and this recipe makes enough to serve six. The marinade leans on fresh orange juice, coconut aminos, and turmeric instead of soy sauce or nightshade-based condiments, so every ingredient is doing real work without compromising the protocol. A quick reduction of the reserved marinade with raw honey and apple cider vinegar creates a glossy glaze that caramelizes beautifully on the grill or under the broiler, giving you those slightly charred, sticky edges that make skewers so irresistible. Coconut oil keeps everything rich and helps the shrimp cook up juicy rather than rubbery — just don't marinate past an hour, since the citrus will start breaking down the texture. The whole process is surprisingly quick once the shrimp have had their 30-minute soak, and the payoff is a platter that looks like it came from a restaurant. Fresh cilantro and orange wedges alongside brighten the whole thing up and make it feel polished without any extra effort.
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Learn more →Ingredients
6 servings
For the marinade and shrimp
- 2 lbs large shrimp (21–25 count), peeled and deveined, tails on
- ½ cup fresh orange juice (from about 2 oranges)
- 1 tbsp orange zest (from about 1 orange)
- 3 tbsp coconut aminos
- 2 tbsp coconut oil, melted
- 1 tbsp fresh ginger, finely grated
- 3 cloves garlic, minced
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ½ tsp fine sea salt
For the glaze
- 1 tbsp raw honey
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~1/2 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
- 1 tbsp apple cider vinegar
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1 orange, cut into wedges (optional)
Instructions
- 1
In a medium bowl, whisk together the orange juice, orange zest, coconut aminos, melted coconut oil, fresh ginger, garlic, ground turmeric, ground ginger, and sea salt until combined. Reserve 3 tablespoons of this marinade in a small saucepan and set aside for the glaze — do this before adding the shrimp.
- 2
Add the shrimp to the remaining marinade in the bowl (or transfer to a large zip-top bag), toss to coat, and marinate in the refrigerator for 30 minutes. Do not marinate longer than 1 hour, as the citrus will begin to break down the shrimp's texture.
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