Lupin Free Orange-Ginger Shrimp Skewers
Bright citrus, warming ginger, and a sticky-sweet glaze come together on these grilled shrimp skewers in a way that feels restaurant-worthy but is completely doable at home. The marinade layers fresh orange juice, orange zest, garlic, and both fresh and ground ginger for a depth of flavor that goes well beyond a simple weeknight protein. Coconut aminos stand in for soy sauce, keeping the whole dish free from legume-derived ingredients that can sneak into marinades and sauces — no label-scanning required. A reserved portion of the marinade gets reduced with honey and apple cider vinegar 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 every piece cooks evenly and picks up those gorgeous charred edges. A scatter of fresh cilantro and a few orange wedges at the end brighten the whole platter and make it look as good as it tastes. Whether you're firing up the grill or using the broiler, this one is a crowd-pleaser from the first bite.
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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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