Lactose 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 something you'd order at a beachside restaurant — except you made it at home in under an hour. The marinade leans on fresh orange juice, orange zest, coconut aminos, and coconut oil, so every component is naturally free of dairy without any substitutions or workarounds required. A quick reduction of honey and apple cider vinegar transforms the reserved marinade into a glossy glaze that caramelizes beautifully on the grill or under the broiler, giving the shrimp those irresistible lightly charred edges. Fresh ginger and garlic do the heavy lifting on flavor, while a touch of turmeric adds a subtle earthiness that rounds everything out. Threading the shrimp through both the tail and body keeps them flat on the skewer so they cook evenly and stay juicy rather than curling into tight little spirals. A scatter of fresh cilantro and a few orange wedges on the platter make this feel finished and vibrant without any extra effort. Whether you're grilling for a crowd or just treating yourself on a weeknight, these skewers deliver serious flavor with zero compromise.
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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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