Cinnamon 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 fresh mango, double-hit lime juice and zest, coconut aminos, and a touch of turmeric — bold tropical flavor without a single warming spice that could cause a problem. Many shrimp marinades and bottled sauces lean heavily on blended spice mixes that can hide unexpected ingredients, so making everything from scratch with this short, clean list keeps things completely transparent. The 30-minute marinade window is intentional — long enough to infuse flavor, short enough that the lime doesn't start cooking the shrimp before they ever reach the grill. Alternating the shrimp with reserved mango cubes on each skewer means every bite gets a little caramelized fruit alongside the charred, pink shrimp. The fresh dipping sauce — diced mango, ginger, honey, cilantro, and more lime — comes together in minutes and adds a cool, herby contrast to the hot skewers. These are the kind of skewers that disappear fast at a cookout, and nobody will guess how simple they were 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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