Eggless Mango-Lime Shrimp Skewers
Bright, tropical, and built for the grill, these shrimp skewers deliver serious flavor without a single egg in sight — no mayo-based marinades, no egg washes, nothing to worry about. The marinade starts with a fresh mango purée blended with lime juice, lime zest, coconut aminos, melted coconut oil, ginger, and turmeric, giving every shrimp a glossy, golden coating that caramelizes beautifully over high heat. Alternating the shrimp with juicy mango cubes on the skewer means you get a sweet, slightly charred bite of fruit alongside every tender, smoky piece of seafood. The 30-minute marinade window is intentional — long enough to infuse flavor, short enough that the lime juice doesn't start to cook the shrimp before they hit the grill. While everything marinates, a quick fresh dipping sauce comes together with diced mango, more lime, honey, cilantro, and ginger — bright, punchy, and completely egg-free by nature. This is the kind of dish that looks impressive on a platter but comes together with minimal effort and totally clean ingredients. Serve it straight off the grill with extra lime wedges and you've got a showstopper that's as safe as it is stunning.
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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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