Legume Free Mango-Lime Shrimp Skewers
Bright, tropical, and built for the grill, these shrimp skewers deliver serious flavor without a single legume in sight. The marinade leans on puréed fresh mango, lime juice, coconut aminos, and a touch of turmeric to create something that tastes far more complex than the ingredient list suggests. Coconut aminos do all the savory heavy lifting here — a smart swap that keeps things completely free of soy and any bean-derived sauces that can sneak into otherwise simple recipes. The shrimp only need 30 minutes in the marinade before hitting a hot grill, where they cook in just a few minutes per side until perfectly pink and opaque. Alternating each shrimp with a juicy mango cube on the skewer means every bite has that sweet-tart contrast working in your favor. The fresh dipping sauce — diced mango, lime, ginger, honey, and cilantro — comes together while the shrimp marinates, so nothing feels rushed. Serve them straight off the grill with extra lime wedges and you've got a showstopper that's as easy to pull off on a weeknight as it is impressive enough for a backyard gathering.
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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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