Breastfeeding Friendly Mango-Lime Shrimp Skewers
Bright, tropical, and packed with real-food ingredients, these grilled skewers are the kind of meal that feels like a treat while still checking every box for nourishing your body during the postpartum season. Shrimp is a fantastic lean protein source, and the marinade leans on fresh mango purée, lime juice, and coconut aminos instead of anything processed or mystery-laden. Fresh ginger and a touch of turmeric add gentle warmth and anti-inflammatory goodness without overpowering the sweet-citrus vibe. The quick 30-minute marinade keeps things weeknight-friendly, and the grilling time is short enough that dinner is on the table before the baby decides it's time for another feeding. That bright mango-lime dipping sauce — made with honey, cilantro, and a little more ginger — doubles down on flavor and makes every bite feel restaurant-worthy. Everything here is whole, recognizable, and free from the additives or alcohol-based ingredients you'd want to sidestep while nursing. Serve with lime wedges and extra cilantro, and honestly, you deserve every single skewer.
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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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