These skewers are a full-on tropical moment — juicy grilled shrimp and caramelized mango cubes threaded together and kissed with char from the grill. The marinade is built on a puréed mango base brightened with fresh lime juice, lime zest, grated ginger, and a touch of turmeric, giving every bite a warm, citrusy depth that feels anything but ordinary. Coconut aminos add a subtle savory note without any soy, and the whole thing comes together with just a quick 30-minute marinade before hitting the heat. The fresh mango-lime dipping sauce on the side — with honey, cilantro, and more ginger — takes it over the top in the best way. For anyone navigating a fungi-free diet, this recipe is naturally in the clear: every ingredient is straightforward, whole, and easy to verify, with zero hidden extras to second-guess. The shrimp cook in just a few minutes per side, so this is the kind of recipe that feels impressive without demanding much from you. Serve with extra lime wedges and fresh cilantro, and watch them disappear fast.
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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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