BHA & BHT Free Orange-Ginger Shrimp Skewers
Bright citrus, warming ginger, and a sticky-sweet glaze come together in a shrimp skewer that feels like a restaurant-worthy dish you somehow pulled off on a Tuesday night. The marinade is built entirely from whole, recognizable ingredients — fresh orange juice, coconut aminos, real ginger, garlic, and a touch of turmeric — so there's no need to scan a label for synthetic preservatives hiding in a bottled sauce. That matters more than it sounds, because BHA and BHT turn up in a surprising number of packaged marinades, glazes, and even some cooking oils. Here, the glaze is made right in the saucepan by reducing the reserved marinade with raw honey and apple cider vinegar until it thickens into something glossy and deeply flavorful. The shrimp get just two to three minutes per side over high heat, which means the edges caramelize beautifully while the inside stays juicy and tender. A scatter of fresh cilantro and a few orange wedges on the side keep everything feeling vibrant and fresh. It's the kind of recipe that's as clean as it is impressive.
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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.
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