Capsaicin Free Orange-Ginger Shrimp Skewers
Bright citrus, warm ginger, and a sticky honey glaze make these shrimp skewers the kind of dish that disappears fast off any table. The marinade leans on fresh orange juice, orange zest, coconut aminos, and a double hit of ginger — both fresh and ground — for layers of flavor that feel bold and complex without a single source of heat or capsaicin. That's genuinely hard to pull off with grilled shrimp, which so often rely on chili flakes or hot sauce to carry the dish, but the turmeric and garlic do serious heavy lifting here. A quick reduced glaze made from the reserved marinade, raw honey, and apple cider vinegar gets brushed on right at the grill, giving the shrimp gorgeous caramelized edges and a sweet-tangy finish. Threading each shrimp through both the tail and body keeps them flat on the skewer so they cook evenly and pick up that char in just a couple of minutes per side. Finish with fresh cilantro and a squeeze from the orange wedges, and you've got a stunning plate that's every bit as exciting as anything spiced — just without the burn.
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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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