Barley 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 whisper of turmeric in every bite. The marinade is built on puréed mango and coconut aminos, which means it's naturally free of soy sauce, wheat, and grain-based condiments that can sneak gluten-containing grains into otherwise simple dishes. Coconut aminos does all the savory heavy lifting here, giving you that umami depth without any of the usual label-reading stress. The 30-minute marinade window is intentional — long enough to infuse flavor, short enough that the lime juice doesn't over-firm the shrimp before they hit the grill. Threading the skewers with reserved mango cubes isn't just pretty; those chunks soften and char slightly on the grill, turning almost jammy against the smoky shrimp. The fresh mango-lime dipping sauce comes together in minutes and adds a cool, herby contrast that makes the whole plate feel restaurant-worthy. Serve with extra lime wedges and cilantro sprigs and you've got a crowd-pleasing centerpiece that's as clean and simple 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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