Pork Free Orange-Ginger Shrimp Skewers
Bright citrus, warm ginger, and a sticky honey glaze come together on these shrimp skewers in a way that feels restaurant-worthy but is completely doable at home. The marinade leans on coconut aminos instead of traditional soy sauce, which keeps the savory depth without any hidden additives to worry about — and the result is a beautifully balanced blend of sweet, tangy, and aromatic. A quick reduction of the reserved marinade with honey and apple cider vinegar creates a glossy glaze that caramelizes right on the grill, giving each skewer those irresistible lightly charred edges. Fresh ginger and orange zest do a lot of heavy lifting here, layering brightness into every bite alongside the gentle warmth of turmeric. The shrimp cook in just a few minutes per side, so this is the kind of dish that impresses without keeping you tethered to the kitchen. Finished with a scatter of fresh cilantro and a squeeze of orange wedge, it's vibrant, clean, and genuinely crave-worthy. Whether you're firing up the grill or running the broiler, these skewers are a confident, crowd-pleasing choice any night of the week.
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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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