Emulsifier Free Orange-Ginger Shrimp Skewers
Bright citrus, warm ginger, and a sticky-sweet glaze come together on these shrimp skewers in a way that feels restaurant-worthy but is completely doable at home. The marinade is built from fresh orange juice, orange zest, coconut aminos, and coconut oil — every ingredient is whole and recognizable, with zero emulsifiers or additive-laden sauces hiding in the mix. That matters more than you might think, because so many bottled marinades and soy-based condiments sneak in lecithins or other stabilizers that can be hard to spot on a label. Here, the glaze is made by reducing a portion of that same marinade with raw honey and apple cider vinegar until it thickens naturally — no shortcuts, no additives, just heat and time doing the work. The shrimp hit the grill or broiler for just a few minutes per side, picking up beautiful caramelization from the glaze on the second flip. Fresh cilantro and orange wedges at the end keep things vibrant and light. It's the kind of dish that looks impressive on a platter but asks very little of you beyond a quick marinade and a hot grill.
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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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