Chicken Free Orange-Ginger Shrimp Skewers
These shrimp skewers are bright, bold, and built for the grill — marinated in fresh orange juice, zest, grated ginger, garlic, and coconut aminos, then finished with a sticky honey and apple cider vinegar glaze that caramelizes beautifully over high heat. The combination of citrus and warm spice gives every bite a punchy, layered flavor that feels anything but simple. Coconut aminos step in for traditional soy sauce, keeping the umami depth without any wheat or soy concerns, and coconut oil handles both the marinade and the grill prep. The glaze is made by reducing a reserved portion of the marinade — a smart technique that means nothing goes to waste and the flavor stays cohesive from start to finish. Threading the shrimp through both the tail and body keeps them flat on the skewer so they cook evenly and pick up those gorgeous grill marks in just a few minutes per side. A scatter of fresh cilantro and a few orange wedges at the end ties the whole platter together and makes it look like something you'd order at a restaurant. Whether you're cooking for a weeknight dinner or a backyard cookout, this one is fast, impressive, and completely satisfying.
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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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