Pecan Free Mango-Lime Shrimp Skewers
These skewers are the kind of thing that makes a backyard cookout feel like a vacation. Juicy shrimp get a quick marinade in puréed fresh mango, bright lime juice and zest, coconut aminos, and a touch of turmeric and ginger — flavors that are bold, tropical, and completely addictive. The trick of blending half the mango into the marinade while threading the remaining cubes onto the skewers means you get that sweet, caramelized fruit in every single bite. A fresh mango-lime dipping sauce with honey and cilantro ties the whole plate together and takes about five minutes to stir up while the shrimp soaks. Everything here is naturally free of tree nuts — no swaps needed, no label-checking required, just clean, vibrant ingredients doing all the work. The grill does the rest in just a few minutes per side, so this is a genuinely fast dinner that looks and tastes far more impressive than the effort involved. Serve with extra lime wedges and a handful of fresh cilantro sprigs, and watch these disappear before you even sit down.
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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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