These skewers are the kind of thing that disappears from the platter before you even sit down — juicy grilled shrimp and caramelized mango cubes with a marinade built on fresh lime juice, coconut aminos, ginger, and turmeric. Coconut aminos does all the savory, umami-rich work that soy sauce typically handles, making it a natural swap that keeps the whole dish completely free of added glutamates without sacrificing any depth. The marinade doubles as a flavor base for the bright dipping sauce, which comes together in minutes with fresh mango, honey, cilantro, and more lime. One important detail the recipe gets right: the shrimp only marinates for 30 minutes, which is just enough time to absorb all that tropical flavor without the citrus starting to cook the proteins. Threading the shrimp and mango chunks together on the skewer means every bite gets a hit of sweet, charred fruit alongside the smoky, gingery shrimp. Serve them straight off the grill with extra lime wedges and cilantro, and they work just as well as a weeknight dinner as they do at a backyard cookout.
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If using wooden skewers, submerge them in water for at least 30 minutes so they don't scorch on the grill.
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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