Almond Free Orange-Ginger Shrimp Skewers
Bright citrus, warming ginger, and a sticky-sweet glaze make these shrimp skewers the kind of dish that disappears fast at any cookout or weeknight dinner. The marinade leans on fresh orange juice and zest, coconut aminos, and a double hit of ginger — both fresh-grated and ground — for layers of flavor that feel anything but simple. A quick honey and apple cider vinegar reduction transforms the reserved marinade into a glossy glaze that caramelizes beautifully on the grill or under the broiler. Every ingredient here is naturally free from tree nuts, so there's no need to scrutinize labels or worry about sneaky nut-based sauces hiding in the mix. The coconut aminos do the heavy lifting in place of traditional soy-based condiments, keeping the umami depth without introducing anything unexpected. Threading the shrimp through both tail and body keeps them flat on the skewer so they cook evenly and pick up those gorgeous charred edges in just a few minutes per side. Finish with fresh cilantro and a squeeze of orange wedge, and you've got a showstopper that looks far more impressive than the effort it actually takes.
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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
- 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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