Gelatin 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 like a restaurant dish you somehow pulled off on a Tuesday night. The marinade layers fresh orange juice, orange zest, coconut aminos, garlic, and both fresh and ground ginger for a depth of flavor that goes way beyond a basic seafood prep. A quick reduction of honey and apple cider vinegar turns the reserved marinade into a glossy glaze that caramelizes beautifully on the grill or under the broiler, giving each shrimp those irresistible lightly charred edges. Many store-bought marinades and glazes sneak in gelatin-based thickeners or additives, but here the glaze gets its body naturally by simmering down on the stovetop — no hidden ingredients to worry about. The whole thing comes together with clean, whole-food pantry staples, so what you see in the ingredient list is genuinely all that's going in. Finished with fresh cilantro and a squeeze of orange wedge, these skewers are bold, vibrant, and just as impressive for a backyard cookout as they are for a weeknight dinner.
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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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