Capsaicin Free Mango-Lime Shrimp Skewers
Juicy grilled shrimp and sweet mango cubes hit the grill together here, and the result is smoky, bright, and genuinely hard to stop eating. The marinade is built on puréed mango, fresh lime juice and zest, coconut aminos, and a touch of turmeric and ginger — bold, layered flavor with absolutely zero heat, which makes this a rare find in the grilled seafood world. So many shrimp skewer recipes lean on chili flakes or hot sauce for excitement, but this one proves you don't need any of that to get something deeply satisfying. The quick dipping sauce — diced mango, lime, honey, ginger, and cilantro — comes together while the shrimp marinates and adds a fresh, tangy finish to every bite. Threading the shrimp and reserved mango cubes onto the same skewer means you get a little caramelized fruit with every piece of shrimp straight off the grill. Just keep an eye on the marinating time; the lime juice works fast, and thirty minutes is the sweet spot for tender, perfectly cooked shrimp.
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!