High Fructose Corn Syrup Free Mango-Lime Shrimp Skewers
Juicy grilled shrimp and sweet mango cubes hit the skewer together here, and the result is the kind of bright, tropical flavor that makes a weeknight feel like a backyard party. The marinade is built from a puréed mango base, fresh lime juice and zest, coconut aminos, and a touch of turmeric — every ingredient is whole and recognizable, with zero processed sweeteners hiding in the mix. Coconut aminos do the heavy lifting where soy sauce might normally sneak in unwanted additives, keeping the savory depth completely clean. The dipping sauce comes together in minutes with diced mango, more lime, ginger, cilantro, and just a small drizzle of honey for balance — nothing from a bottle you'd have to scrutinize at the grocery store. One important tip the recipe gets right: keep the marinating time to exactly 30 minutes, since the lime juice will start to firm the shrimp if you push it longer. A quick two to three minutes per side on a hot grill is all it takes to get that gorgeous pink edge and perfectly opaque center. Serve them straight off the grill with extra lime wedges and fresh cilantro, and watch them disappear fast.
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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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