AIP Friendly Mango-Lime Shrimp Skewers
Sweet, juicy mango and bright lime juice do double duty here — half gets puréed into a vibrant marinade, and the rest gets threaded right onto the skewers alongside plump, perfectly grilled shrimp. The marinade leans on coconut aminos and melted coconut oil instead of soy sauce or butter, keeping every element squarely within autoimmune protocol guidelines without sacrificing any depth of flavor. Fresh ginger and turmeric add a warm, anti-inflammatory backbone that makes this feel intentional rather than like something is missing. The quick 30-minute marinade window is key — just long enough for the shrimp to soak up all that tropical brightness without the lime juice starting to cook them. A fresh mango-lime dipping sauce with cilantro and a touch of honey comes together while the shrimp marinates, so by the time the grill is hot, everything is ready to go. The whole thing grills in under six minutes, making it a genuinely fast weeknight dinner that also looks impressive enough for a backyard gathering. This recipe serves six, so it's an easy crowd-pleaser straight off the grill.
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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
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~1/8 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
- 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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