Alpha Gal Friendly Orange-Ginger Shrimp Skewers
Bright citrus, warm ginger, and a sticky-sweet glaze come together on these grilled shrimp skewers in a way that feels genuinely restaurant-worthy. For anyone managing alpha-gal syndrome, seafood is a natural go-to protein, and shrimp is one of the most satisfying options in the rotation — no mammalian meat, no hidden dairy, no mystery fats. The marinade leans on coconut aminos instead of conventional soy sauce and uses coconut oil throughout, keeping every ingredient clean and clearly sourced. Fresh orange juice and zest do the heavy lifting on flavor, while grated ginger and turmeric add a subtle warmth that makes the whole skewer feel layered and complex. The real magic is the glaze — a quick reduction of the reserved marinade with raw honey and apple cider vinegar that caramelizes beautifully on the grill in just a couple of minutes per side. Whether you're firing these up on an outdoor grill or running them under the broiler, the result is juicy, slightly charred shrimp with golden edges and a glossy finish that looks as good as it tastes. Scatter some fresh cilantro on top and squeeze an orange wedge over everything right before serving — it's a crowd-pleaser that just happens to check every box.
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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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