Dairy Free Orange-Ginger Shrimp Skewers
Bright citrus, warming ginger, and a sticky-sweet glaze make these shrimp skewers the kind of dish that disappears fast off the platter. Fresh orange juice and zest do the heavy lifting in the marinade, giving every bite a vibrant, sun-soaked flavor that pairs beautifully with the heat of the grill. Coconut aminos and melted coconut oil keep things completely free of dairy without sacrificing any of the richness or depth you'd expect from a restaurant-quality skewer. The clever trick here is reserving a portion of the marinade before the shrimp ever touch it, then reducing it down with honey and apple cider vinegar into a glossy glaze that caramelizes right on the grill. A quick 30-minute marinade is all it takes — any longer and the citrus starts to break down the shrimp, so the timing is built right into the method. Finished with fresh cilantro and orange wedges, these skewers look as good as they taste and come together with almost no fuss. Whether you're firing up the grill for a weeknight dinner or feeding a crowd, this one is a serious crowd-pleaser that happens to check every box.
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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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