Beef Free Mango-Lime Shrimp Skewers
These skewers are everything you want from a warm-weather meal — juicy, caramelized shrimp threaded with sweet mango cubes, kissed by the grill and finished with a bright, herby dipping sauce. The marinade is built on puréed mango, fresh lime juice and zest, coconut aminos, and a touch of turmeric, which gives the shrimp gorgeous color and a deeply layered flavor without a single drop of anything from the beef family. Coconut aminos do the heavy lifting where soy sauce might usually appear, making this a naturally clean, fuss-free option for anyone navigating beef-free eating across the board. The 30-minute marinade window is intentional — just long enough for the ginger and citrus to work their magic, but short enough that the shrimp stay tender and snappy on the grill. A quick homemade dipping sauce of diced mango, lime, honey, and cilantro comes together while the shrimp marinates, so nothing feels rushed. Two to three minutes per side over medium-high heat is all it takes to get that perfect pink edge and opaque center. Serve straight off the grill with extra lime wedges and you've got a showstopper that's as easy to pull off on a Tuesday night as it is at a backyard cookout.
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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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