Artificial Food Coloring Free Mango-Lime Shrimp Skewers
Bright, tropical, and built entirely from real ingredients you can actually pronounce, these grilled skewers are the kind of dish that makes a weeknight feel like a vacation. Fresh mango does double duty here — half gets blended into a silky marinade with lime juice, coconut aminos, ginger, and a touch of turmeric, while the rest gets threaded right onto the skewers alongside the shrimp for caramelized, juicy bites off the grill. Coconut aminos stand in for conventional soy sauce, keeping the savory depth without any of the additives or dyes that sneak into bottled condiments. The dipping sauce is just as clean: diced mango, lime, honey, ginger, and fresh cilantro stirred together in minutes — no packets, no mystery ingredients. Anyone navigating artificial dye concerns knows how often sauces and marinades are the hidden culprit, so having everything made from scratch is genuinely freeing. The shrimp grill up fast, turning pink and slightly charred at the edges in just a few minutes per side, making this as practical as it is impressive. Serve them straight off the grill with extra lime wedges and you've got a showstopper that's as clean as it looks.
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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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