Mustard Free Mango-Lime Shrimp Skewers
Bright, tropical, and built for the grill, these shrimp skewers deliver serious flavor without a single drop of mustard or any of the condiments that typically sneak it in. The marinade leans on puréed ripe mango, fresh lime juice, coconut aminos, and a touch of turmeric for color and warmth — every ingredient is clean and easy to verify. Shrimp and mango get threaded together on the skewers, so each bite is a little sweet, a little charred, and completely satisfying. The fresh dipping sauce — diced mango, ginger, honey, cilantro, and more lime — comes together in minutes while the shrimp marinates, and it makes the whole plate feel restaurant-worthy. A quick 30-minute marinade is all you need before the skewers hit a hot grill and cook in just a few minutes per side. This is the kind of recipe that works equally well for a weeknight dinner or a backyard cookout where you want something impressive without a lot of 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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