Dairy Free Mango-Lime Shrimp Skewers
Bright, tropical, and built for the grill, these shrimp skewers are the kind of dish that makes a weeknight feel like a vacation. A blended mango purée forms the base of the marinade, layering in natural sweetness alongside fresh lime juice, zest, grated ginger, and a touch of turmeric for warmth and color. Coconut aminos stand in for soy sauce, adding a savory depth that keeps every component completely free of dairy without any compromise on flavor. The alternating shrimp-and-mango skewers cook up fast — just a few minutes per side — so you get beautifully caramelized edges and juicy, tender shrimp in no time. The fresh mango-lime dipping sauce on the side is the real finishing touch: bright, herby, and just a little sweet, it ties the whole plate together. Serve with extra lime wedges and cilantro sprigs and you've got a showstopper that's as easy to pull off as it is impressive to put on the table.
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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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