Hazelnut 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. Juicy mango cubes and plump shrimp get threaded together and kissed by high heat until the edges turn pink and slightly caramelized. The marinade — built on fresh lime juice, coconut aminos, ginger, and a touch of turmeric — is completely free of tree nuts, so there's no need to scrutinize labels or worry about cross-contact from nut-based sauces or oils that sneak into so many similar recipes. A quick 30-minute soak in that marinade is all it takes before the skewers hit the grill for just a few minutes per side. The fresh mango-lime dipping sauce on the side pulls everything together with a bright, herby finish from cilantro and a hint of honey. Every single ingredient here is straightforward and easy to source, which makes this a genuinely stress-free option when you need something impressive without the guesswork.
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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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