Nightshade Free Orange-Ginger Shrimp Skewers
Bright, citrusy, and kissed with caramelized edges, these shrimp skewers are the kind of dish that looks impressive but comes together with surprisingly little effort. The marinade leans on fresh orange juice, orange zest, coconut aminos, and a double hit of ginger — both fresh and ground — for a flavor that's bold, aromatic, and completely free of tomatoes, peppers, or any other nightshade ingredients. Coconut aminos do the heavy lifting that soy sauce or Worcestershire would normally handle, delivering that savory depth without any of the usual label-reading stress. A quick honey and apple cider vinegar glaze gets brushed on during the last minutes of cooking, creating a sticky, glossy finish that makes each skewer genuinely hard to put down. Turmeric adds a warm, golden hue to the shrimp that looks stunning on a platter, especially alongside fresh orange wedges and a scatter of cilantro. Whether you're grilling outdoors or running the broiler on a weeknight, the cook time is just a few minutes per side — fast enough that this can easily become a regular in your rotation.
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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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