Paraben Free Mango-Lime Shrimp Skewers
These skewers are the kind of thing that makes a backyard cookout feel like a genuine occasion — juicy shrimp and sweet mango cubes charred just enough on the grill, with that bright citrus-ginger marinade doing all the heavy lifting. The marinade is built from whole, recognizable ingredients: fresh lime juice and zest, coconut aminos, melted coconut oil, grated ginger, and a touch of turmeric, with puréed mango as the base that ties it all together. For anyone navigating preservative sensitivities, the beauty here is that every single component is fresh or minimally processed — no bottled sauces, no packaged seasoning blends, nothing with a suspicious additives list hiding in the fine print. The 30-minute marinade window is intentional and worth respecting, since the lime juice will start to firm the shrimp if you push it longer. While the shrimp soaks up all that flavor, you throw together a quick dipping sauce from diced mango, more lime, coconut aminos, honey, and fresh cilantro — it comes together in minutes and tastes like something you'd pay extra for at a restaurant. A couple of minutes per side on a hot grill is all it takes to get that gorgeous pink color and slightly caramelized edge on the mango. Serve them straight off the grill with extra lime wedges and you've got a dish that's as clean and vibrant as it looks.
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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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