Walnut 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 restaurant-worthy but is completely doable at home. The marinade layers fresh orange juice and zest with coconut aminos, garlic, turmeric, and both fresh and ground ginger, giving every shrimp a bold, complex flavor before it ever hits the grill. A quick reduction of the reserved marinade with honey and apple cider vinegar creates a glossy glaze that caramelizes beautifully in those final minutes over the heat. The whole lineup — coconut aminos, coconut oil, fresh citrus — keeps things clean and free from any tree nut concerns that can sneak into Asian-inspired sauces or marinades at restaurants. Whether you grill them outdoors or run them under the broiler, the shrimp cook in just a few minutes per side, making this a genuinely fast weeknight option that still looks impressive on a platter. A scatter of fresh cilantro and a few orange wedges on the side pull the whole presentation together. These skewers are the kind of thing guests reach for first and ask about second.
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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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