Legume Free Orange-Ginger Shrimp Skewers
Bright citrus, warm ginger, and a sticky-sweet glaze make these shrimp skewers the kind of dish that disappears the moment they hit the table. The marinade leans on fresh orange juice and zest, coconut aminos, and a double hit of ginger — both fresh-grated and ground — for layers of flavor that feel anything but simple. Coconut aminos do all the savory heavy lifting here, which means the whole recipe stays completely free of soy and legume-derived sauces without sacrificing a single drop of depth. 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. Threading the shrimp through both the tail and body keeps them flat on the skewer so you get even cooking and those gorgeous charred edges in just a few minutes per side. Finish with fresh cilantro and a squeeze from the orange wedges, and you've got a showstopper that's as easy to pull off on a weeknight as it is impressive enough for a backyard cookout.
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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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