Carrageenan Free Mango-Lime Shrimp Skewers
Bright, tropical, and built for the grill, these shrimp skewers hit every note you want from a warm-weather meal — sweet mango, zippy lime, a gentle kick of ginger, and beautifully charred seafood in every bite. The marinade is built on a puréed mango base whisked together with fresh lime juice, coconut aminos, melted coconut oil, and turmeric, which means every single ingredient is clean and straightforward with no hidden additives to second-guess. That matters more than it sounds, because carrageenan has a way of sneaking into processed sauces, marinades, and even some seafood products — here, everything is made from scratch so you stay in full control. The shrimp and reserved mango cubes are threaded onto skewers and grilled just a few minutes per side until pink, juicy, and perfectly opaque. A fresh mango-lime dipping sauce with honey, cilantro, and coconut aminos comes together while the shrimp marinates, so nothing feels rushed. Serve everything straight off the grill with lime wedges and a few cilantro sprigs, and this dish looks as good as it tastes.
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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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