Macadamia Free Mango-Lime Shrimp Skewers
Bright, tropical, and built for the grill, these shrimp skewers deliver serious flavor without a single complicated step. A puréed mango marinade with fresh lime juice, coconut aminos, ginger, and a hint of turmeric coats every shrimp beautifully before they hit the heat, while reserved mango cubes threaded onto the skewers caramelize just enough to turn sweet and smoky. The quick 30-minute marinade window is intentional — the lime juice does real work here, so the timing keeps the shrimp tender rather than rubbery. While the shrimp rests in the fridge, you can throw together the fresh mango-lime dipping sauce in minutes, and it's honestly good enough to eat with a spoon. Everything in this recipe is naturally free from tree nuts, so there's no need to scrutinize labels or swap out any ingredients — it's clean and straightforward from the start. Serve the skewers straight off the grill with extra lime wedges and a handful of fresh cilantro, and you've got a dish that looks impressive but comes together with almost no fuss.
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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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