Breastfeeding Friendly Orange-Ginger Shrimp Skewers
Bright citrus, warming ginger, and a sticky-sweet honey glaze come together on these shrimp skewers in a way that feels genuinely special without demanding hours in the kitchen. Shrimp is one of the best lean protein sources you can reach for when you're nursing, and pairing it with anti-inflammatory turmeric and fresh ginger makes this dish feel like it's actively working in your favor. The marinade is built from coconut aminos instead of soy sauce, so you get that savory depth without common allergens that can sometimes pass through breast milk and cause fussiness. Fresh orange juice and zest keep everything bright and tangy, while the quick glaze — just honey, apple cider vinegar, and the reserved marinade — caramelizes beautifully on the grill or under the broiler in just a few minutes per side. The whole thing comes together with whole-food ingredients and zero processed shortcuts, which is exactly what you want when you're paying close attention to what goes into your body. Scatter some fresh cilantro on top and squeeze those orange wedges over the platter, and you've got a meal that looks impressive enough for company but is genuinely easy enough for a weeknight.
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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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