Pregnancy Friendly Orange-Ginger Shrimp Skewers
Bright citrus, warming ginger, and a sticky-sweet honey glaze come together in a dish that feels festive enough for a dinner party but is genuinely simple to pull off on a weeknight grill. Shrimp is one of the best sources of lean protein and iodine, both of which matter a lot during pregnancy, and cooking them to a verified 145°F internal temperature — as this recipe specifically calls for — means you can enjoy every skewer with total confidence. The marinade leans on coconut aminos instead of soy sauce, keeping things clean and free from additives you might want to avoid right now. Fresh orange juice and zest give the dish a natural brightness, while turmeric and ginger add gentle warmth without anything overpowering. The built-in glaze step — reducing the reserved marinade with honey and apple cider vinegar — means you're never brushing raw marinade back onto cooked shrimp, which is exactly the kind of food-safe detail that matters most when you're eating for two. Serve the skewers straight off the grill with orange wedges alongside and a scatter of fresh cilantro, and dinner looks as good as it tastes.
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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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