Oats Free Mango-Lime Shrimp Skewers
These skewers are a full-on tropical moment — juicy grilled shrimp and caramelized mango cubes hit with bright lime, fresh ginger, and a whisper of turmeric in every bite. The marinade starts with a blended mango purée that clings beautifully to the shrimp, infusing them with sweetness and citrus before they ever touch the grill. Coconut aminos bring a savory depth without any soy, and coconut oil keeps everything glossy and rich. The whole lineup of ingredients is naturally free from grains and grain-derived additives, so there's nothing here to second-guess — just clean, vibrant flavors from start to finish. A quick 30-minute marinade is all it takes before the skewers go on a hot grill for just a few minutes per side, making this an impressively fast cook with serious payoff. The fresh mango-lime dipping sauce on the side — built with honey, cilantro, and ginger — ties everything together and doubles as a reason to make extra. Serve with lime wedges and a few cilantro sprigs and you've got a platter that looks like it came from a beachside restaurant.
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!