Almond Free Mango-Lime Shrimp Skewers
These skewers are a full-on tropical moment — juicy grilled shrimp and caramelized mango cubes hit with bright lime, fresh ginger, and a touch of golden turmeric. The marinade starts with a blended mango purée whisked together with coconut aminos, coconut oil, and lime zest, so every shrimp soaks up something genuinely vibrant before it ever touches the grill. A quick 30-minute marinade is all you need, and the recipe is smart enough to remind you not to push it longer so the lime doesn't over-firm the shrimp. While those are chilling, you throw together a fresh mango-lime dipping sauce with honey, cilantro, and ginger that takes maybe five minutes and tastes like something you'd pay extra for at a restaurant. Everything here is naturally free of tree nuts — no almond flour, no almond oil, no sneaky nut-based sauces — just clean, whole ingredients that let the mango and lime do the heavy lifting. The grill does its job fast, just two to three minutes per side until the shrimp are pink and opaque and the mango edges get that gorgeous char. Serve them straight off the platter with extra lime wedges and cilantro, and watch them disappear.
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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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