Citric Acid 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 from puréed fresh mango, lime juice, coconut aminos, and a little grated ginger — no packaged sauces, no mystery additives, just real ingredients you can actually verify. That matters a lot when you're avoiding citric acid, which sneaks into an enormous number of bottled marinades, hot sauces, and even some canned fruits under names that aren't always obvious on the label. Coconut aminos step in beautifully for soy sauce and bring a gentle savory depth without any of the preservatives that make conventional condiments tricky. The fresh mango dipping sauce on the side — diced fruit, honey, cilantro, more ginger — is equally clean and comes together in minutes while the shrimp marinates. Just keep an eye on that marinating window; the lime juice starts to firm the shrimp if you leave it too long, so thirty minutes is the sweet spot. Serve everything straight off the grill with extra lime wedges and cilantro, and this one disappears fast.
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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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