Turkey Free Orange-Ginger Shrimp Skewers
Bright citrus, warming ginger, and a sticky honey glaze come together on these shrimp skewers in a way that feels like serious restaurant cooking with surprisingly little effort. The marinade layers fresh orange juice and zest with coconut aminos, garlic, turmeric, and both fresh and ground ginger — it's complex and fragrant without a single complicated step. A smart trick here is reserving a portion of that marinade before the shrimp ever touch it, then reducing it down with honey and apple cider vinegar into a glossy, caramelized glaze that gets brushed on right at the grill. The result is shrimp with beautifully charred edges, a sweet-tangy finish, and that golden turmeric color that makes the whole platter look stunning. For anyone navigating poultry-free eating, this is the kind of crowd-pleasing protein that never feels like a compromise — it's genuinely the star of the table. Serve with fresh cilantro and orange wedges for a little extra brightness, and don't skip the glaze brush right before plating.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!