Paleo Mango-Lime Shrimp Skewers
These skewers are the kind of thing that makes a backyard grill night feel like a genuine occasion. Juicy shrimp and sweet mango cubes get threaded together and kissed by the heat until caramelized at the edges, with a marinade built from fresh lime, coconut aminos, ginger, and turmeric that layers bright, tropical flavor into every bite. Coconut aminos stand in for soy sauce here, which means you get that savory depth without any grain or legume ingredients sneaking in — a common sticking point with grilled seafood recipes that lean on teriyaki-style sauces. The marinade doubles as a flavor base for the fresh mango-lime dipping sauce on the side, so nothing goes to waste and the whole dish feels cohesive. One important timing note: the shrimp only need 30 minutes in the marinade, since the lime juice starts to firm the proteins if you push it longer. From grill to platter, the cook time is just a few minutes per side, making this a genuinely fast dinner that still looks impressive. Finish with a squeeze of lime and a few cilantro sprigs, and you've got a dish that's as beautiful as it is clean-eating friendly.
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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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