Nutmeg Free Mango-Lime Shrimp Skewers
Bright, tropical, and built for the grill, these shrimp skewers are the kind of dish that makes a weeknight feel like a vacation. Juicy shrimp get a quick marinade in puréed mango, fresh lime juice and zest, coconut aminos, and a touch of turmeric and ginger — flavors that are bold without relying on any of the warm baking spices that can sneak into marinades and sauces. The mango does double duty here, blending into the marinade base and threading onto the skewers alongside the shrimp for little caramelized bites of sweetness off the grill. A fresh mango-lime dipping sauce with honey, cilantro, and ginger comes together in minutes while the shrimp marinates, so everything is ready to go at once. The whole ingredient list is clean and straightforward — no spice blends, no pre-made sauces, nothing that requires label-checking for hidden seasonings. Just two to three minutes per side on a hot grill and the shrimp are perfectly opaque, pink at the edges, and ready to pull. Serve them straight off the platter with lime wedges and a little extra cilantro, and watch them disappear.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!