Gut Friendly Orange-Ginger Shrimp Skewers
Bright citrus, warming ginger, and a touch of golden turmeric make these shrimp skewers one of those dishes that looks impressive but comes together with surprisingly little effort. The marinade leans on fresh orange juice and zest alongside coconut aminos and coconut oil, keeping everything clean and free from the processed sauces and additives that can irritate a sensitive gut. A small portion of that same marinade gets reduced with raw honey and apple cider vinegar into a glossy glaze that caramelizes beautifully on the grill or under the broiler — no refined sugars, no mystery ingredients. Fresh ginger and turmeric pull double duty here, adding bold, aromatic flavor while being two of the most well-regarded ingredients for supporting digestive comfort. The shrimp cook in just a few minutes per side, so you get that satisfying char and caramelized edge without overcooking them. Finished with a scatter of cilantro and a squeeze of fresh orange, this is the kind of meal that feels like a treat while still being genuinely kind to your body.
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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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