Carrageenan Free Orange-Ginger Shrimp Skewers
Bright citrus, warm ginger, and a sticky-sweet glaze make these shrimp skewers the kind of dish that disappears fast off any table. The marinade layers fresh orange juice and zest with coconut aminos, garlic, turmeric, and both fresh and ground ginger for a flavor that's bold without being complicated. One thing that makes this recipe especially smart is that every ingredient is straightforward and whole — no processed sauces or store-bought marinades that might sneak in additives like carrageenan, which can hide in surprising places including some seafood products and condiments. The shrimp get just enough time in the marinade to soak up all that citrusy depth before hitting the grill or broiler, where the honey-and-apple-cider-vinegar glaze caramelizes into something genuinely irresistible. Threading them flat on skewers means even cooking and those gorgeous lightly charred edges in just a few minutes per side. A scatter of fresh cilantro and a few orange wedges on the side keeps the finish clean and vibrant. Whether you're cooking for a crowd or just a weeknight dinner, these skewers deliver serious restaurant-level flavor with total ingredient confidence.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!