Nightshade Free Mango-Lime Shrimp Skewers
Juicy grilled shrimp and sweet mango cubes hit the skewer together here, and the result is bright, smoky, and genuinely hard to stop eating. The marinade is built on puréed mango, fresh lime juice and zest, coconut aminos, and a touch of turmeric — no tomatoes, no peppers, no hidden nightshade-based sauces anywhere in the recipe. That's a real win for anyone who knows how often chili paste, hot sauce, or Worcestershire sneaks into shrimp marinades and ruins an otherwise safe meal. Coconut aminos bring that savory depth you'd normally get from soy or Worcestershire, while fresh ginger and lime zest keep everything lively and aromatic. The fresh mango-lime dipping sauce on the side doubles down on the tropical flavor and comes together in minutes while the shrimp marinates. A quick 2–3 minutes per side on a hot grill is all it takes to get perfectly opaque, slightly charred shrimp that look as good as they taste. Serve them straight off the platter with extra lime wedges and cilantro, and this one will absolutely earn a regular spot in your rotation.
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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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