Artificial Flavors Free Mango-Lime Shrimp Skewers
Bright, tropical, and built entirely from real ingredients you can actually pronounce, these shrimp skewers are the kind of recipe that makes a backyard grill night feel like a genuine occasion. A puréed ripe mango forms the base of the marinade, blending with fresh lime juice, lime zest, grated ginger, turmeric, and coconut aminos for a flavor that is bold and layered without a single synthetic shortcut. Coconut aminos do the heavy lifting in place of conventional soy sauce, keeping everything clean while still delivering that savory depth the shrimp need to really sing. The 30-minute marinade window is intentional — just long enough for the flavors to penetrate without letting the lime juice over-firm the shrimp, so every bite stays juicy and tender off the grill. A fresh mango-lime dipping sauce comes together in minutes on the side, made from diced mango, more ginger, honey, cilantro, and a squeeze of lime — nothing bottled, nothing artificial. Threading the shrimp with reserved mango cubes means the fruit caramelizes slightly on the grill, adding a smoky-sweet contrast that store-bought sauces and flavor packets simply cannot replicate. Serve straight off the skewers with extra lime wedges and you have a showstopper that tastes like it took far more effort than it did.
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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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