Gut Friendly Mango-Lime Shrimp Skewers
These skewers hit every note you want from a warm-weather meal — juicy grilled shrimp, caramelized mango, and a bright citrus punch that makes the whole plate feel alive. The marinade is built around a puréed mango base spiked with fresh ginger, turmeric, lime zest, and coconut aminos, which means every shrimp gets coated in something genuinely flavorful rather than just oily and salty. Turmeric and fresh ginger are both well-regarded for supporting a happy gut, and they show up twice here — in the marinade and again in the dipping sauce — so you're not just getting a hint of them. Coconut aminos stand in for soy sauce and bring a gentle umami depth without the additives or preservatives that can be rough on a sensitive digestive system. The quick 30-minute marinade window is intentional: the lime juice starts working fast, so the shrimp stay tender instead of turning rubbery before they even hit the grill. Threading the skewers with reserved mango cubes means the fruit gets a little char and sweetness that plays beautifully against the tangy dipping sauce waiting on the side. This is the kind of recipe that feels like a treat but is quietly doing something good for you at the same time.
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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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