Low Fiber Orange-Ginger Shrimp Skewers

Total time1 hr

Prep time20 min

Cook time10 min

4.5

(22)

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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)
Ingredient note
Low residue diets limit the fiber in fruit. Juice has almost none of it and this recipe uses only about 1 1/2 tablespoons of orange juice per serving, so a pulp-free juice here is likely Low Residue. If you prefer to always avoid orange juice, please tap it and change its rating to Red.
1 tbsp orange zest (from about 1 orange)
Ingredient note
Low residue diets limit citrus peel because of its fiber. The recipe uses only about 1/2 teaspoon of finely grated orange zest per serving, so it is likely Low Residue. If you prefer to always avoid orange peel, please tap it and change its rating to Red.
3 tbsp coconut aminos
Chef's tip
Soy sauce is saltier and less sweet; start with less and adjust.
2 tbsp coconut oil, melted
Ingredient note
Low residue diets limit high-fiber foods. Coconut oil is pure fat with no fiber, so it leaves virtually no residue. If you prefer to always avoid coconut oil, please tap it and change its rating to Red.
1 tbsp fresh ginger, finely grated
Ingredient note
Low residue diets limit fibrous roots and whole spices. Only about 1/2 teaspoon of finely grated fresh ginger is used per serving, so it is likely Low Residue. If you prefer to always avoid fresh ginger, please tap it and change its rating to Red.
3 cloves garlic, minced
½ tsp ground turmeric
¼ tsp ground ginger
Ingredient note
Low residue diets limit seeds and whole spices. Only a pinch of ground ginger is used per serving, so it is likely Low Residue. If you prefer to always avoid ground ginger, please tap it and change its rating to Red.
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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