Alpha Gal Friendly Mango-Lime Shrimp Skewers
These skewers are a full-on tropical moment — juicy shrimp and sweet mango cubes grilled together until caramelized at the edges, with bright lime and warm ginger running through every bite. The marinade is built on puréed mango, fresh lime juice, coconut aminos, and a touch of turmeric, which means it's completely free of the mammalian-derived ingredients that make so many sauces and seasonings off-limits for people managing alpha-gal syndrome. Coconut aminos step in beautifully where soy sauce or Worcestershire might otherwise sneak in hidden animal products, delivering that savory depth without any concern. The dipping sauce — fresh diced mango, more lime, ginger, honey, and cilantro — comes together in minutes while the shrimp marinates, so everything is ready to go at once. Just a quick 30-minute soak in the marinade is all the shrimp needs before hitting a hot grill for a few minutes per side. Serve them straight off the skewers with extra lime wedges and a handful of fresh cilantro, and you've got a dish that feels like a restaurant splurge with zero compromise.
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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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