Mediterranean Diet Friendly Mango-Lime Shrimp Skewers
These skewers are a bright, summery showstopper — juicy grilled shrimp and caramelized mango cubes threaded together and kissed with lime, ginger, and turmeric. The marinade is built on a puréed mango base that clings beautifully to the shrimp, layering in tropical sweetness alongside the warm earthiness of turmeric and the zing of fresh lime zest. Coconut aminos bring a savory depth without any soy, keeping the ingredient list clean and the flavors balanced. A quick 30-minute marinade is all you need — any longer and the lime juice starts to firm the shrimp, so the timing is intentional and worth following. The fresh mango-lime dipping sauce on the side doubles down on that bright, herby flavor with cilantro, honey, and ginger stirred together in minutes while the shrimp rests. Seafood, fresh fruit, heart-healthy fats, and anti-inflammatory spices all in one dish — this is exactly the kind of recipe that makes eating well feel effortless and genuinely exciting. Serve straight off the grill with extra lime wedges and you've got a crowd-pleasing plate that looks as good as it tastes.
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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
Chef's tipSoy sauce is saltier and less sweet; start with less and adjust. - 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 aminosChef's tipSoy sauce is saltier and less sweet; start with less and adjust.
- 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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