Rye Free Orange-Ginger Shrimp Skewers

Total time1 hr

Prep time20 min

Cook time10 min

Bright citrus, warming ginger, and a sticky-sweet glaze come together in these grilled shrimp skewers that feel like a restaurant-worthy dish you somehow pulled off on a Tuesday night. The marinade leans on fresh orange juice, orange zest, and coconut aminos — a naturally brewed soy sauce alternative that keeps things completely grain-free without sacrificing that savory depth. A quick reduction of honey and apple cider vinegar transforms the reserved marinade into a glossy glaze that caramelizes beautifully on the grill, giving each shrimp those irresistible lightly charred edges. Ground turmeric and a double hit of ginger — both fresh and ground — add warmth and complexity that make this feel far more sophisticated than the short ingredient list suggests. The 30-minute marinade window is intentional: long enough to infuse flavor, short enough to protect the shrimp's tender texture from the citrus breaking it down. Whether you're firing up the grill or sliding these under the broiler, the whole process is straightforward and the results are genuinely impressive. Finish with a scatter of fresh cilantro and a few orange wedges, and you've got a vibrant, crowd-pleasing plate that's as easy to serve at a backyard cookout as it is at a dinner party.

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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)
Simply Orange Pulp Free 100% Pure Squeezed Orange Juice Tropicana Pure Premium Original No Pulp Orange Juice - 52 fl oz Florida's Natural Orange Juice Some Pulp Chilled - 52 Fl. Oz.Tropicana Pure Premium Some Pulp Homestyle 100% Orange Juice Florida's Natural Orange Juice No Pulp Chilled - 52 Fl. Oz.
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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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