Hazelnut Free Orange-Ginger Shrimp Skewers
Bright citrus, warming ginger, and a sticky honey glaze come together on these shrimp skewers in a way that feels restaurant-worthy but comes together in your own kitchen. The marinade layers fresh orange juice and zest with coconut aminos, garlic, turmeric, and two forms of ginger — ground and freshly grated — for a depth of flavor that's bold without being complicated. A quick reduction of the reserved marinade with honey and apple cider vinegar creates a glossy glaze that caramelizes beautifully on the grill or under the broiler, giving each skewer those irresistible lightly charred edges. For anyone navigating tree nut allergies, this recipe is naturally free of any nut-based oils or sauces — every ingredient is straightforward and easy to verify at the store. Coconut aminos stand in for soy sauce and bring a subtle savory sweetness that pairs perfectly with the citrus without introducing any hidden allergens. The shrimp cook in just a few minutes per side, so this is a genuinely fast dinner that still looks impressive on a platter with fresh cilantro and orange wedges. Whether you're firing up the grill or using the broiler, these skewers deliver serious flavor with total peace of mind.
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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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