Pescatarian Orange-Ginger Shrimp Skewers
Bright citrus, warm ginger, and a sticky honey glaze come together on these shrimp skewers in a way that feels like a restaurant-worthy dish you somehow pulled off in your own backyard. The marinade layers fresh orange juice and zest with coconut aminos, garlic, turmeric, and two forms of ginger, so every bite is deeply aromatic without being heavy. A clever trick here is reserving a portion of the marinade before the shrimp ever touch it, then reducing it down with honey and apple cider vinegar into a glossy glaze that gets brushed on right at the grill — that's where the caramelized edges and serious flavor come from. Shrimp cook fast, so the two-to-three minutes per side timing keeps them tender and juicy rather than rubbery, and the visual cue of pink, curled, opaque shrimp makes it easy even if you're not a confident griller. Fresh cilantro and orange wedges at the end aren't just garnish — they brighten the whole plate and make it look as good as it tastes. This is the kind of seafood-forward meal that satisfies completely without leaning on meat, and it's naturally free of dairy and soy, so it works across a range of tables without any awkward substitutions.
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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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