Chicken Free Mango-Lime Shrimp Skewers
These skewers are a full-on tropical flavor bomb — juicy grilled shrimp and caramelized mango cubes hit with bright lime, fresh ginger, and a whisper of turmeric in every single bite. The marinade is built on puréed mango, coconut aminos, and citrus, which means it's completely free of poultry and any of the cross-contamination concerns that can come with mixed-protein meal prep. A quick 30-minute soak is all the shrimp need before they hit a screaming-hot grill and cook up pink, opaque, and perfectly charred in just a few minutes per side. The fresh mango-lime dipping sauce — studded with cilantro and brightened with honey and ginger — doubles down on that sweet-tart energy and makes every skewer feel like something you'd order at a beachside restaurant. Threading the shrimp and mango chunks together isn't just pretty; it keeps the fruit from drying out on the grill and adds a juicy, slightly smoky sweetness that balances the savory coconut aminos beautifully. Serve them straight off the grill with extra lime wedges and you've got a crowd-pleasing plate that's as easy to pull off on a weeknight as it is impressive enough for a backyard cookout.
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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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