Yeast Free Orange-Ginger Shrimp Skewers

Total time1 hr

Prep time20 min

Cook time10 min

4.5

(22)

Bright citrus, warm ginger, and a sticky-sweet glaze come together on these shrimp skewers in a way that feels like a restaurant-quality dish you somehow pulled off on a Tuesday night. The marinade leans on fresh orange juice, coconut aminos, and a double hit of ginger — both fresh and ground — for layers of flavor that are bold without being complicated. Because coconut aminos stand in for soy sauce and every ingredient here is naturally fermented-product-free, there's no need to scrutinize labels for hidden yeast extracts or fermented condiments that can sneak into so many Asian-inspired recipes. The glaze is the real secret weapon: a quick reduction of the reserved marinade with raw honey and apple cider vinegar that caramelizes beautifully on the grill or under the broiler in just a few minutes. Threading the shrimp through both the tail and body keeps them flat and ensures even cooking, so you get that gorgeous pink curl and lightly charred edge on every single one. A scatter of fresh cilantro and a few orange wedges at the end keep things fresh and vibrant. These skewers are the kind of dish that disappears fast, so you might want to double the batch.

About Fig

Fig 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!