These skewers are the kind of thing that disappear off the platter before you even sit down — juicy grilled shrimp and caramelized mango cubes hitting the grill together for a combination that's sweet, tangy, and just a little tropical. The marinade is built on puréed fresh mango, double lime (juice and zest), coconut aminos, ginger, and a touch of turmeric, which gives every shrimp an incredible depth of flavor without a drop of anything stimulating. Coconut aminos stand in for soy sauce here, keeping things clean and naturally free of the additives that sneak into a lot of bottled condiments. The 30-minute marinade window is intentional — long enough to infuse flavor, short enough that the lime juice doesn't start cooking the shrimp before they hit the heat. Threading alternating shrimp and mango chunks onto each skewer means you get a little char on the fruit too, which makes it even sweeter and more complex. The fresh dipping sauce — diced mango, more lime, ginger, honey, and cilantro — comes together in minutes and adds a bright, cooling contrast to the smoky skewers. Serve with extra lime wedges and cilantro sprigs and you've got a showstopper that feels like a restaurant dish with genuinely simple, wholesome ingredients.
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If using wooden skewers, submerge them in water for at least 30 minutes so they don't scorch on the grill.
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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