Barley Free Orange-Ginger Shrimp Skewers
Bright citrus, warm ginger, and a sticky honey glaze come together on these grilled shrimp skewers in a way that feels like a restaurant-quality dish you somehow pulled off on a Tuesday night. The marinade leans on coconut aminos instead of traditional soy sauce, which means you're skipping any grain-based additives that can sneak into bottled condiments — a real win when you're navigating ingredient labels carefully. Fresh orange juice and zest do the heavy lifting on flavor, while grated ginger and turmeric add a gentle heat and gorgeous golden color that makes the finished skewers almost too pretty to eat. The clever trick of reserving a portion of the marinade before the shrimp ever touches it means you get a safe, concentrated glaze that caramelizes beautifully on the grill or under the broiler. A quick two to three minutes per side is all it takes for the shrimp to turn pink, curled, and lightly charred at the edges. Finish with a scatter of fresh cilantro and a few orange wedges, and you've got a platter that looks like it took hours but comes together with surprisingly little 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
- 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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