Cinnamon Free Orange-Ginger Shrimp Skewers
Bright citrus, warming ginger, and a sticky honey glaze come together on these shrimp skewers for a result that feels restaurant-worthy but comes together with surprisingly little effort. The marinade leans on fresh orange juice, orange zest, coconut aminos, and both fresh and ground ginger to build layers of bold, aromatic flavor — no spice blends or pre-mixed sauces that might sneak in unwanted ingredients. For anyone navigating a sensitivity to cinnamon, that's actually a bigger concern than it sounds, since so many marinades, spice rubs, and bottled sauces use it as a background note. Here, every ingredient is straightforward and easy to verify, which means you can focus on the cooking instead of the label-reading. The honey-apple cider vinegar glaze gets brushed on right at the grill, caramelizing beautifully against the shrimp's natural sweetness. A scatter of fresh cilantro and a few orange wedges on the side keep things vibrant and fresh. Whether you're grilling outdoors or running the broiler, these skewers are the kind of dish that disappears 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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