Red Meat Allergy Friendly Mango-Lime Shrimp Skewers
These skewers are everything a warm-weather meal should be — bright, juicy, and packed with tropical flavor that hits from the very first bite. Plump shrimp get a 30-minute bath in a marinade built on fresh mango purée, double-hit lime, coconut aminos, and a whisper of turmeric and ginger before they ever touch the grill. The reserved mango cubes threaded between each shrimp caramelize slightly over the heat, turning sweet and smoky in a way that feels almost too good for how simple the process is. Because this recipe is built entirely around seafood, fresh fruit, and pantry staples like coconut oil and honey, it sidesteps red meat entirely without any substitutions or compromises — it's just naturally, effortlessly free of it. The dipping sauce — finely diced mango stirred together with lime, cilantro, and a touch of honey — comes together while the shrimp marinates, so nothing feels rushed. A quick 2–3 minutes per side on a hot grill is all it takes to get that perfect opaque, pink-edged shrimp that snaps when you bite it. Serve straight off the skewer with extra lime wedges and you've got a dish that tastes like it came from a beachside restaurant.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!