High Fructose Corn Syrup Free Orange-Ginger Shrimp Skewers
Bright citrus, warming ginger, and perfectly caramelized shrimp make these skewers the kind of dish that disappears the moment they hit the table. The marinade leans on fresh orange juice, coconut aminos, and real garlic and ginger — no bottled sauces or sweetened condiments that might sneak in unwanted additives. That matters because so many store-bought marinades and glazes quietly rely on high-fructose corn syrup to add sweetness and shine, making grilled seafood surprisingly tricky territory. Here, a small spoonful of raw honey and apple cider vinegar does all the work, reducing into a glossy, tangy glaze that clings beautifully to each shrimp. The turmeric adds a subtle earthiness and gorgeous golden color without complicating the flavor profile. Whether you fire these up on the grill or slide them under the broiler, the shrimp cook in just a few minutes per side and come out juicy, slightly charred at the edges, and absolutely packed with flavor. Finish with fresh cilantro and a squeeze of orange wedge, and you've got a showstopper that's as clean as it is craveable.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!