Eggless Orange-Ginger Shrimp Skewers
Bright citrus, warming ginger, and a sticky-sweet glaze come together in these shrimp skewers for a dish that feels like a restaurant splurge but comes together in your own kitchen. The marinade leans on fresh orange juice, orange zest, and coconut aminos for a deeply savory-sweet base, while fresh grated ginger and garlic give every bite a little kick. A reserved portion of that same marinade gets cooked down with raw honey and apple cider vinegar into a glossy glaze that caramelizes beautifully on the grill or under the broiler. Because the whole recipe is built around whole-food ingredients — no eggs anywhere in the marinade, glaze, or serving components — it's naturally free of that concern without any substitutions or workarounds required. The shrimp cook fast, just a few minutes per side, so the texture stays tender and juicy rather than rubbery. Finishing with fresh cilantro and orange wedges keeps things vibrant and fresh on the plate. Whether you're firing up the grill for a summer cookout or running the broiler on a weeknight, these skewers deliver serious flavor with minimal fuss.
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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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