Lactose Free Mango-Lime Shrimp Skewers
Bright, tropical, and built for the grill, these shrimp skewers deliver serious flavor without a drop of dairy anywhere in sight. The marinade starts with puréed fresh mango blended with lime juice, lime zest, coconut aminos, coconut oil, ginger, and turmeric — a combination that's fragrant, slightly tangy, and beautifully golden. Whole mango cubes thread onto the skewers alongside the shrimp, caramelizing just slightly over the heat for little bursts of sweetness between every bite. Because the entire recipe relies on naturally dairy-free ingredients, there's no need to swap anything out or second-guess a label — it's clean and straightforward from the start. The quick mango-lime dipping sauce, stirred together with honey, cilantro, and a splash more coconut aminos, is bright enough to make you want to lick the bowl. Just keep an eye on the marinade time — 30 minutes is the sweet spot before the lime juice starts to change the texture of the shrimp. Serve everything hot off the grill with extra lime wedges and you've got a showstopper that tastes like a beach vacation on a plate.
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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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