Celery Free Mango-Lime Shrimp Skewers
Bright, tropical, and built for the grill, these shrimp skewers deliver serious flavor through a marinade of fresh mango purée, lime juice, coconut aminos, and a hint of turmeric — no celery or celery-derived ingredients anywhere in the lineup. That matters more than it sounds, since celery seed and celery extract have a way of sneaking into marinades, spice blends, and store-bought sauces. Here, every ingredient is straightforward and easy to verify, so you can cook with total confidence. The shrimp get a quick 30-minute soak in the marinade before hitting a hot grill, where they cook in just a few minutes per side until perfectly pink and opaque. Alternating the shrimp with juicy mango cubes on each skewer keeps things moist and adds little caramelized bursts of sweetness between every bite. The fresh dipping sauce — diced mango, lime, ginger, honey, and cilantro — comes together while the shrimp marinates, so nothing feels rushed. Serve everything straight off the grill with extra lime wedges and you've got a dish that looks impressive but is genuinely easy to pull off.
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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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