Pork Free Mango-Lime Shrimp Skewers
These skewers are the kind of thing that disappears off the platter before you even sit down — juicy grilled shrimp and caramelized mango cubes hitting the grill together with a marinade built on fresh lime, coconut aminos, ginger, and a touch of turmeric. The mango pulls double duty here: half gets blended into a silky, fragrant marinade that coats every shrimp, while the remaining cubes thread right onto the skewers for sweet, slightly charred bites between each piece of seafood. Coconut aminos stand in for soy sauce and bring that savory depth without any hidden ingredients to second-guess, making this a genuinely clean and worry-free cook. The bright dipping sauce — fresh diced mango, lime juice, honey, ginger, and cilantro — comes together in minutes while the shrimp marinates, so nothing feels rushed. One important tip from the recipe: keep the marinade time to exactly 30 minutes, since the lime juice will start to firm the shrimp if you leave it longer. From grill to platter, the whole process is straightforward and the payoff is enormous — smoky edges, tropical sweetness, and a citrusy kick in every single bite.
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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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