Black Pepper Free Orange-Ginger Shrimp Skewers
Bright, citrusy, and kissed with just enough heat from fresh ginger, these shrimp skewers are the kind of dish that disappears fast at any cookout or weeknight dinner. The marinade leans on fresh orange juice, orange zest, coconut aminos, and a double hit of ginger — both fresh and ground — to build layers of flavor without reaching for the pepper grinder once. For anyone navigating a black pepper sensitivity or intolerance, that's a genuinely big deal, because so many grilled seafood recipes treat pepper as a non-negotiable base note. Here, turmeric and garlic step in to add warmth and depth, so nothing feels missing. The honey and apple cider vinegar glaze gets brushed on right at the flip, caramelizing beautifully against the grill or broiler heat for those gorgeous, slightly charred edges. Coconut aminos bring a savory, umami backbone that ties the whole marinade together without any soy or hidden spice blends to second-guess. Finish with fresh cilantro and a squeeze of orange wedge, and you've got a plate that looks as good as it tastes.
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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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