Beef Free Orange-Ginger Shrimp Skewers
Bright citrus, warm ginger, and a sticky honey glaze come together on these shrimp skewers in a way that feels like a restaurant-worthy dish you somehow pulled off on a Tuesday night. The marinade layers fresh orange juice and zest with coconut aminos, garlic, turmeric, and both fresh and ground ginger — it's bold, fragrant, and just complex enough to keep everyone at the table asking what's in it. A quick reduction of the reserved marinade with honey and apple cider vinegar creates a glossy glaze that caramelizes beautifully on the grill or under the broiler, giving the shrimp those irresistible lightly charred edges. Since the entire recipe is built around shrimp and pantry-friendly ingredients, there's no need to swap or substitute anything to keep it completely beef-free — it's naturally there already. The 30-minute marinade window is the sweet spot: long enough to infuse flavor, short enough that the citrus doesn't start breaking down the shrimp before they even hit the heat. Finish with a scatter of fresh cilantro and a few orange wedges on the side, and you've got a platter that looks as good as it tastes. These skewers work just as well for a backyard cookout as they do for a quick weeknight dinner.
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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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