Pescatarian Mango-Lime Shrimp Skewers
These skewers are the kind of thing that makes a backyard grill night feel like a full-on occasion. Juicy shrimp and sweet mango cubes get threaded together and hit the grates with gorgeous caramelized edges, while a bright marinade built from fresh lime juice, lime zest, coconut aminos, ginger, and turmeric does all the heavy flavor lifting. The trick is keeping the marinade time to exactly 30 minutes — long enough to infuse the shrimp with citrusy depth, short enough that the lime juice doesn't start to cook them before they ever touch the heat. While the shrimp rests in the fridge, you throw together a fresh mango-lime dipping sauce with honey, cilantro, and a little more ginger that comes together in minutes and tastes like something from a restaurant menu. Everything here is naturally free of meat while still delivering serious protein and satisfying char, so there's no compromise on flavor or substance. Serve them straight off the grill with extra lime wedges and a handful of fresh cilantro, and watch them 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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