Chestnut Free Mango-Lime Shrimp Skewers
These skewers are the kind of thing that disappears from the platter before you even sit down — juicy grilled shrimp and caramelized mango cubes hitting the grill together is a combination that genuinely delivers. The marinade is built around a puréed mango base brightened with fresh lime juice, lime zest, grated ginger, and a touch of turmeric, which gives every shrimp a gorgeous golden coat and a flavor that's tropical without being cloying. Coconut aminos bring a subtle savory depth in place of soy sauce, keeping the whole dish clean and free from any of the processed or specialty ingredients that can sneak unexpected allergens into an otherwise simple recipe. 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 the reserved mango cubes directly onto the skewers means they get a little char and sweetness from the grill, which plays beautifully against the bright, cilantro-flecked dipping sauce waiting on the side. Everything here is straightforward pantry-and-produce cooking, so there's no guesswork about what's actually in your food. Serve with extra lime wedges and a handful of fresh cilantro sprigs, and you've got a showstopper that's as easy to pull off as it looks impressive.
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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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