Blood Orange Glazed Grilled Shrimp | Gluten-free | Recipe Renovator

Spicy, sticky grilled shrimp glazed with blood orange marmalade and fresh herbs

I’m excited to be returning to my home town of Chicago at the end of June for Eat, Write, Retreat, a food bloggers’ conference. I was even more excited to learn that my VIP registration included a preview of the Golden Door Spa’s new line of branded Artisan food products. The Golden Door spa is 40 minutes north of me in San Diego County.

Former Golden Door Chef Michel Stroot collaborated with their current Chef Greg Frey Jr. to create healthy soups, rice dishes, preserves, marmalades, sauces, seasonings and sweets that are organic, vegan, gluten-, and soy-free. Each item utilizes all natural and locally sourced ingredients. 100% of Golden Door’s profits go to select charities across the U.S. dedicated to transforming the lives of children.
Golden Door Artisan Foods
Our preview box included two rice dishes, two soups, and two marmalades to try. I thought the blood orange marmalade would make a wonderful glaze for shrimp. I added fresh garlic, ginger, mint, cilantro, toasted sesame oil, coconut aminos, and a little cayenne. The dipping sauce is a simpler version of the marinade. It creates a sticky, spicy, and not-too-sweet glaze for the shrimp. Perfect for an appetizer or entrée. I appreciate that their entire line is gluten-free.

This recipe is not for low-sodium or migraine diets because of triggers: oranges, sugar, and coconut aminos (fermented). Some people might be sensitive to cayenne. Shrimp are naturally higher in sodium than other proteins, although if wild-caught and untreated, they might be okay for you. See this post for more information about healthy shrimp options. Coconut aminos are lower in sodium than soy sauce or Bragg’s, but still a bit high. I have tested oranges and coconut aminos and they do not trigger migraine attacks for me.

Required FTC disclosure: I received these products to try as part of my paid registration for Eat, Write, Retreat. I was not paid to write this post.

Suitable for:

gluten-free, soy-free, paleo (if you’re not strict about a small amount of sugar), grain-free, dairy-free, GFCF diets

Not for:

low-sodium, migraine, vegan, vegetarian diets
Blood Orange Glazed Grilled Shrimp | Gluten-free | Recipe Renovator

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Mango-rice salad with grilled shrimp from Cooking Light
Coconut-lime grilled shrimp (paleo) from A Healthy Life for Me
Cilantro-lime grilled shrimp from Deliciously Organic

Blood Orange Glazed Grilled Shrimp | Gluten-free | Recipe Renovator

Blood orange-glazed shrimp

5 from 2 votes
Prep Time 10 mins
Cook Time 5 mins
Total Time 45 mins
Course Dinner
Cuisine American, Asian
Servings 4 servings

Ingredients
  

Shrimp

  • 16 ounces shrimp wild-caught blue Argentinian (colossal <15/lb)
  • 1/4 cup orange marmalade blood orange marmalade if available
  • 2 cloves garlic finely minced
  • 2 tbsp mint leaves (fresh) finely minced
  • 2 tbsp cilantro finely minced (fresh coriander, Chinese parsley)
  • 1 tbsp ginger (fresh) grated
  • 1 tbsp dark toasted sesame oil
  • 1 tbsp coconut aminos
  • 1/2 tsp cayenne pepper

Blood orange dipping sauce

  • 2 tbsp orange marmalade blood orange marmalade if available
  • 2 tbsp coconut aminos
  • 1 tbsp dark toasted sesame oil
  • 1/16 tsp cayenne pepper
  • 2 tbsp sesame seeds toasted in a dry skillet until golden brown

Instructions
 

Shrimp

  • If shrimp are frozen, thaw overnight in the refrigerator in a colander over a bowl. This is gentlest on the flesh of the shrimp and keeps them from becoming soggy.
  • Whisk together the remaining shrimp ingredients, marmalade through cayenne pepper, in a large bowl. Add shrimp, toss to coat. Marinate at room temperature for 30 minutes.
  • If using bamboo skewers, soak in water for at least 30 minutes so they don't catch on fire. Thread shrimp onto skewers.
  • Heat grill or grill pan on high for five minutes. Turn grill to medium-high and grill shrimp for 3 minutes, then turn and grill for 2 more. Smaller shrimp will cook faster.
  • Remove from grill and serve at once with dipping sauce and sesame seeds sprinkled over.

Blood orange dipping sauce

  • Whisk all ingredients together except the sesame seeds. Sprinkle the sesame seeds over the grilled shrimp and add a little to the top of the dipping sauce before serving.

Notes

Per serving (4 ounces shrimp plus small amount of dipping sauce and sesame seeds):
  • 170 calories
  • 3 g fat
  • 0 g saturated fat
  • 2 g monounsaturated fat
  • 1 g polyunsaturated fat
  • 0 g trans fat
  • 183 g cholesterol
  • 221 mg sodium
  • 354 mg potassium
  • 13 g carbohydrate
  • 1 g fiber
  • 8 g sugars
  • 4 g protein
  • 2 Weight Watchers Points Plus