Lupin Free Mango-Lime Shrimp Skewers
These skewers are the kind of thing that disappears off the platter before you even sit down — juicy grilled shrimp and caramelized mango cubes hitting the grill together, with a marinade built on fresh lime juice, coconut aminos, ginger, and a touch of turmeric for warmth and color. The mango does double duty here: half gets blended into a silky, citrusy marinade that coats every shrimp, and the rest gets threaded onto the skewers for those gorgeous charred-sweet bites between the seafood. A quick 30-minute soak in that marinade is all you need — any longer and the lime juice starts to firm the shrimp, so the timing is actually built right into the method. The fresh dipping sauce comes together in minutes with diced mango, more lime, honey, cilantro, and coconut aminos, giving you a bright, punchy counterpoint to the smoky skewers. Every ingredient here is naturally clean and straightforward — no flour-based thickeners, no legume derivatives, no hidden additives that can sneak into store-bought sauces and marinades. Whether you're cooking on an outdoor grill or a stovetop grill pan, these are done in under six minutes and look stunning on a platter with lime wedges and fresh cilantro.
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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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