Brazil Nut Free Mango-Lime Shrimp Skewers
These skewers are a full-on tropical moment — juicy grilled shrimp and caramelized mango cubes hitting the grill together, finished with a bright, punchy dipping sauce that you'll want to put on everything. The marinade is built from puréed fresh mango, double-hit lime juice and zest, coconut aminos, and a touch of turmeric, which gives the shrimp gorgeous color and a warm, earthy depth without overpowering the citrus. A 30-minute soak is all you need — any longer and the lime starts to firm the shrimp, so the timing here is intentional and smart. While the shrimp marinates, the fresh dipping sauce comes together in minutes with diced mango, ginger, honey, cilantro, and more lime for a condiment that's somehow both cooling and zingy at the same time. Every ingredient in this recipe is naturally free from tree nuts of any kind, so there's no label-scanning or substitution gymnastics required — just clean, whole-food cooking from start to finish. Serve straight off the grill with extra lime wedges and a handful of fresh cilantro, and watch them disappear before you even sit down.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!