Gluten Free Mango-Lime Shrimp Skewers
These skewers are the kind of thing that makes a backyard cookout feel like a tropical escape — juicy grilled shrimp and caramelized mango cubes hitting the grates together with a marinade built on fresh lime, coconut aminos, ginger, and a touch of turmeric. Coconut aminos do all the savory heavy lifting here, standing in seamlessly for soy sauce without any wheat or gluten in sight, so there's no need to scrutinize labels or worry about hidden ingredients. The marinade doubles as a flavor base for the bright, chunky dipping sauce on the side, which comes together in minutes while the shrimp soaks up all that citrusy goodness. A quick 30-minute marinade is all you need — any longer and the lime juice starts to firm the shrimp, so the timing is actually built right into the method. Threading the skewers with alternating shrimp and fresh mango chunks means every single bite has that sweet-savory contrast you want. Serve them straight off the grill with extra lime wedges and cilantro, and this dish is as stunning to look at as it is to eat.
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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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