BHA & BHT Free Mango-Lime Shrimp Skewers
Bright, tropical, and built entirely from whole, recognizable ingredients, these grilled skewers are the kind of dish that makes a backyard dinner feel like a genuine occasion. The marinade starts with puréed ripe mango blended with fresh lime juice, lime zest, coconut aminos, melted coconut oil, grated ginger, and turmeric — every single component is something you can actually identify, which matters a lot when you're avoiding synthetic preservatives like BHA and BHT that sneak into so many bottled sauces and marinades. Coconut aminos stand in for conventional soy sauce here, keeping that savory depth without the additives that often come along for the ride in processed condiments. The shrimp only need 30 minutes in the marinade before hitting a hot grill, where they cook in just a few minutes per side until perfectly pink and opaque. Alternating the shrimp with reserved mango cubes on each skewer means you get a little caramelized sweetness in every bite. The fresh dipping sauce — diced mango, lime, ginger, honey, and cilantro — comes together while the shrimp marinates and tastes like something you'd pay good money for at a restaurant. Serve everything straight off the grill with extra lime wedges and you've got a showstopper that's as clean as it is delicious.
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Learn more →Ingredients
6 servings
For the marinade and skewers
- 1 ½ lb large shrimp (21–25 count), peeled and deveined, tails on
- 1 large ripe mango, peeled and cut into 1-inch cubes (about 1 ½ cups), divided
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 tbsp lime zest (from about 2 limes)
- 2 tbsp coconut aminos
- 1 tbsp coconut oil, melted
- 1 tsp fresh ginger, finely grated
- ½ tsp ground turmeric
- ¼ tsp fine sea salt
For the dipping sauce
- ½ cup fresh mango, finely diced
- 2 tbsp fresh lime juice
- 1 tbsp coconut aminos
- 1 tsp fresh ginger, finely grated
- 1 tsp honey
- 2 tbsp fresh cilantro, finely chopped
- ¼ tsp fine sea salt
For serving
- lime wedges, for serving (optional)
- fresh cilantro sprigs, for serving (optional)
Instructions
- 1
If using wooden skewers, submerge them in water for at least 30 minutes so they don't scorch on the grill.
- 2
Place half of the mango cubes (about 3/4 cup) in a blender or use a fork to mash them to a smooth purée. Transfer to a medium bowl and whisk in the lime juice, lime zest, coconut aminos, melted coconut oil, grated ginger, turmeric, and sea salt until combined. Reserve the remaining mango cubes for threading the skewers.
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