Give hamburgers a night off, and enjoy these citrus shrimp skewers instead. They’re naturally dairy-free and marinated with a healthy trio of citrus: orange, grapefruit and lime juices. The marinade adds zesty flavor but a minimal amount of salt. The shrimp makes a great protein with salad or grilled vegetables, but it can also be a base for fabulous tacos or bowls.
Dairy-Free Citrus Shrimp Skewers for a Simple, Healthy Meal
This recipe was shared with us about ten years ago by an organizations called Gulf Coast Seafood and the Junior League of Mobile, Alabama. We’ve since updated the recipe, added options, and I have some tips in the FAQs below.
Can I Use Smaller Shrimp?
For grilling, you really want to use jumbo shrimp at the minimum. But you can use this marinade with medium or large shrimp and cook them on the stove top instead. There is a stove top cooking option in the recipe notes.
How Many Pieces of Fruit Do I Need?
For fresh-squeeze juice (the best option!) one of each fruit should be enough. But try to select ripe juice pieces.
I Don’t Have Grapefruit. What Can I Use?
You can increase the orange juice to 1/2 cup and the lime juice to 3 tablespoons.
I’m Not a Cilantro Fan. Can I Omit It?
Yes, you can! It adds Latin flair, but isn’t essential to this recipe.
I Don’t Have Fresh Mint. Can I Omit It?
Yes, like the cilantro, it lends a Latin and Caribbean vibe to the flavor.
What Other Herbs Can I Use?
If you don’t have cilantro and mint, or simply don’t like them, try fresh oregano or marjoram.
Special Diet Notes: Citrus Shrimp Skewers
By ingredients, this recipe is naturally dairy-free / non-dairy, egg-free, gluten-free, peanut-free, tree nut-free, and soy-free. The shrimp itself is grain-free and paleo-friendly. You can serve it with cauliflower rice, if preferred.
- 1½ pounds fresh jumbo shrimp (12 to 15 count preferably)
- ⅓ cup fresh grapefruit juice
- ¼ cup fresh orange juice
- 2 tablespoons fresh lime juice
- ¼ cup chopped fresh cilantro
- ¼ cup chopped fresh mint
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 3 cups cooked brown or white rice, for serving
- Peel and devein the shrimp, leaving the tails intact.
- In a shallow dish, whisk together the grapefruit juice, orange juice, lime juice, cilantro, mint, salt, and pepper. Add the shrimp and toss well to coat. Cover and let the shrimp marinate in the refrigerator for 30 minutes.
- Drain the shrimp and discard the marinade.
- Arrange the shrimp evenly on 4 metal skewers.
- Spray a grill rack with nonstick cooking spray and heat your gill to medium-hot (350 to 400ºF).
- Place the skewers on the rack and grill, with the grill lid down, and cook for 3 minutes per side or until the shrimp turns pink.
- Serve the shrimp skewers with cooked rice.
Stove Top Cooking: To cook the shrimp on your stove, instead of the grill, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the shrimp (as is - not on the skewers), and cook for 2 to 3 minutes on each side, or until pink all the way through.
Shrimp & Vegetable Skewer Option: For variation, thread quick-cooking seasonal vegetables in between the shrimp, such as zucchini and tomatoes.
Taco Option: Remove the shrimp tails, coarsely chop the shrimp, and serve with tortillas, rice, salsa, chopped avocado, and diced onions for easy warm weather tacos.