Pistachio Free Mango-Lime Shrimp Skewers
Bright, tropical, and packed with bold flavor, these grilled skewers are the kind of dish that makes warm-weather cooking feel effortless. Juicy shrimp get threaded onto skewers alongside fresh mango cubes, and the marinade — built from puréed mango, lime juice, coconut aminos, ginger, and a touch of turmeric — gives every bite a gorgeous golden color and a citrusy kick. The 30-minute marinade window is intentional: long enough to infuse flavor, short enough to keep the shrimp tender rather than over-firmed by the lime juice. A quick turn on a hot grill or grill pan is all it takes to get those beautiful charred edges and perfectly opaque, pink-tinged shrimp. The fresh mango-lime dipping sauce, stirred together while the shrimp marinates, adds another layer of brightness with honey, cilantro, and a little more ginger. Every ingredient here is naturally free from tree nut concerns — no sauces, garnishes, or pantry staples that could sneak in unwanted allergens. Serve straight off the grill with extra lime wedges and cilantro sprigs for a showstopping plate that tastes like it took far more effort than it did.
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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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