Soy Free Orange-Ginger Shrimp Skewers
Bright citrus, warm ginger, and a sticky honey glaze come together on these grilled shrimp skewers in a way that feels restaurant-worthy but is completely doable at home. The secret weapon here is coconut aminos, which delivers that deep, savory umami punch you'd normally get from soy sauce — without any soy in sight. It's a smart swap that works beautifully, especially since so many bottled marinades and teriyaki-style sauces are off the table when you're avoiding soy. Fresh orange juice and zest keep things vibrant and bright, while grated ginger and turmeric add just enough warmth and color to make these skewers genuinely stunning on a platter. A quick reduction of the reserved marinade with honey and apple cider vinegar creates a glaze that caramelizes at the edges on the grill — that light char is everything. Whether you're cooking these over an open flame or running them under the broiler, the shrimp cook fast and the results are juicy, bold, and a little addictive. Finish with fresh cilantro and a squeeze of orange wedge, and you've got a dish that's as impressive as it is effortless.
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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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