Cranberry Orange Shrimp Skewers Recipe for Fresh Flavor

If you’re in the mood for something fresh, festive, and just a little fancy (without breaking a sweat), these Cranberry Orange Shrimp Skewers are calling your name! They’re sweet and citrusy with a little zing from ginger and garlic—and the glaze? Oh, honey. It’s glossy, sticky magic that turns simple shrimp into a total showstopper. I like to serve them on weeknights when dinner needs a glow-up, or even as a party app. Grab your skewers and let’s make something delicious together!

Why You’ll Love This Recipe

This one checks all the boxes for me—bright flavors, quick prep, and that wow factor that makes me look like I spent hours (spoiler alert: I didn’t!). It’s one of those meals that’s easy enough for Tuesday, but fancy enough for Saturday night with friends.

• 20-minute marinade means flavor without the wait
• Grill-ready and caramelizes beautifully
• The cranberry-orange glaze is sweet, tangy, and irresistible
• Great for entertaining or an elevated family dinner
• Easy to adapt—spicy, citrusy, or even with a tropical twist

Ingredients Breakdown

Essentials

Pro Tips

Step-by-Step Instructions

1. Soak skewers in water if using wooden ones (30 minutes ahead). This prevents charring.
2. In a mixing bowl, whisk together cranberry juice, orange juice, orange zest, honey, garlic, ginger, soy sauce, red pepper flakes (if using), and salt.
3. Reserve 2 tablespoons of this marinade in a separate bowl for the glaze—important! Set aside.
4. Add shrimp to the remaining marinade and refrigerate for 20–30 minutes.
5. While shrimp marinates, preheat your grill (gas, charcoal, or a grill pan) to medium-high (about 400–450°F).
6. Thread shrimp onto skewers—about 2 to 3 per skewer, or more depending on size.
7. In a small saucepan, combine the reserved marinade with 1/4 cup cranberry sauce, 2 tablespoons orange juice, 1 teaspoon honey, and a pinch of salt. Simmer for 4–5 minutes, until thickened.
8. Grill shrimp skewers for 2–3 minutes per side, until opaque and just cooked through.
9. In the last minute, brush generously with the warm glaze to caramelize slightly and make them shine.
10. Remove from grill, rest for 1–2 minutes, and garnish with fresh herbs and orange zest. Serve warm with your favorite sides and extra glaze.

Chef’s Tips and Tricks

• Don’t over-marinate the shrimp—30 minutes max or the citrus will break them down
• Save part of the marinade before adding raw shrimp—this will be your safe glaze for brushing
• If you’re using metal skewers, no soaking needed (plus they’re reusable!)
• Use a meat thermometer if new to cooking shrimp—pull them at 120–125°F and let rest
• Make extra glaze to serve on the side—yes, it’s that good

Recipe Variations and Serving Suggestions

• Spicy twist: Add 1/2 teaspoon red pepper flakes to the glaze + a squeeze of lime
• Tropical flair: Mix a dash of toasted sesame oil or a spoonful of coconut milk into the glaze
• Sheet pan option: Roast skewers at 425°F for 10–12 minutes, turn halfway, glaze last few minutes
• Party style: Serve skewers as an appetizer on a platter with cocktail picks and dipping glaze
• Side pairings: Fluffy herbed couscous, grilled corn, or wild rice make perfect companions

FAQs

Can I use frozen shrimp?

Yes! Just thaw them completely and pat dry before marinating to keep the marinade flavorful, not watered down.

What if I don’t have a grill?

No worries—you can use a grill pan on the stovetop or even broil them in the oven (5–6 minutes, flip once).

How long does leftover glazed shrimp last?

You can store cooked shrimp in an airtight container in the fridge for up to 2 days. Reheat gently to avoid overcooking.

Recipe Card

If you make these Cranberry Orange Shrimp Skewers, I’d love to hear how they turned out! Snap a pic, tag @thekitchensaid on Instagram, or leave a comment below—it absolutely makes my day to see your delicious creations!