Black Pepper Free Mango-Lime Shrimp Skewers
These skewers are a bright, tropical showstopper that proves bold flavor doesn't need a single crack of the pepper mill. Juicy shrimp get a 30-minute bath in a marinade built from puréed mango, fresh lime juice and zest, coconut aminos, ginger, and a touch of turmeric — every bit of heat and complexity comes from those ingredients alone, with zero black pepper in sight. The reserved mango cubes threaded between each shrimp caramelize slightly on the grill, turning sweet and a little smoky in just a few minutes per side. A fresh dipping sauce made with diced mango, more lime, honey, ginger, and cilantro ties everything together with a punchy, herby finish. For anyone navigating a black pepper sensitivity, this recipe is a genuine relief — the ingredient list is clean, straightforward, and completely free of the usual spice-blend surprises that sneak into marinades. Serve them straight off the grill with extra lime wedges and cilantro sprigs, and watch them disappear fast.
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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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