Cashew 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 is built on fresh orange juice and zest, coconut aminos, and a double hit of ginger — both fresh and ground — so every bite carries this bold, layered flavor that's anything but boring. 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. For anyone navigating tree nut allergies, this recipe is naturally free of the usual suspects — no nut-based sauces, no ambiguous "mixed oils," just clean, whole ingredients you can verify at a glance. Coconut aminos stand in for soy sauce and bring a subtle umami depth without any of the cross-contamination concerns that come with many bottled condiments. The timing matters here: a 30-minute marinade is the sweet spot, long enough to infuse the shrimp with flavor but short enough that the citrus doesn't start breaking down the texture. Finish with fresh cilantro and a squeeze from those orange wedges, and you've got a dish that looks stunning on a platter and disappears just as fast.
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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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