Nitrate & Nitrite Free Mango-Lime Shrimp Skewers
These skewers are the kind of recipe that makes a backyard grill night feel like a real occasion — juicy shrimp and sweet mango cubes charred just enough to caramelize at the edges, with bright lime and ginger cutting through every bite. The marinade is built entirely from fresh, whole ingredients: ripe mango puréed right into the base, coconut aminos standing in for soy sauce, and a hit of turmeric that gives everything a gorgeous golden glow. Coconut aminos is the quiet hero here — it delivers that savory, umami depth you'd expect from a bottled sauce without any of the additives or preservatives that make conventional condiments a concern. The 30-minute marinade window is intentional and worth following, since the fresh lime juice starts working on the shrimp quickly and you want tender, not rubbery. A quick two to three minutes per side on a hot grill is all it takes to get that perfect pink curl and a little char on the mango. The dipping sauce comes together in minutes with diced mango, more lime, honey, cilantro, and ginger — fresh, punchy, and completely clean. Serve everything straight off the grill with lime wedges and you've got a showstopper that's as clean-eating as it gets.
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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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