Celery Free Orange-Ginger Shrimp Skewers
Bright citrus, warming ginger, and a sticky honey glaze come together on these grilled shrimp skewers in a way that feels restaurant-worthy but is completely doable at home. Fresh orange juice and zest form the backbone of the marinade, while coconut aminos add a savory depth without any soy, and a touch of turmeric gives the whole thing a gorgeous golden hue. The glaze is a clever move — a few tablespoons of the marinade get reduced with honey and apple cider vinegar into something glossy and caramelized that clings to every shrimp. Because the ingredient list is built entirely around whole, straightforward pantry staples, there's nothing hiding in here that could trip up someone avoiding celery or celery-derived additives, which sneak into a surprising number of store-bought sauces and marinades. Grilling takes just a few minutes per side, so the shrimp stay juicy and tender rather than rubbery — the key is not over-marinating, since the citrus will start breaking down the texture if you leave it too long. Serve them straight off the skewers with orange wedges and a scatter of fresh cilantro for a dish that looks as vibrant 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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