Rice Free Mango-Lime Shrimp Skewers
These skewers are a full-on tropical flavor bomb — juicy grilled shrimp and caramelized mango cubes threaded together and kissed with char from the grill. The marinade is built around a fresh mango purée blended with lime juice, lime zest, coconut aminos, ginger, and a touch of turmeric, so every bite is bright, a little tangy, and deeply savory all at once. Coconut aminos stand in for soy sauce here, which means the whole dish is naturally grain- and rice-free without any awkward substitutions or missing depth of flavor. The 30-minute marinade window is intentional — just long enough for the shrimp to soak up all that citrusy goodness without the lime juice starting to cook them. While the shrimp marinates, you throw together a fresh mango-lime dipping sauce with honey, cilantro, and ginger that takes maybe five minutes and absolutely steals the show. Everything hits the grill over medium-high heat and cooks in just a few minutes per side until the shrimp are pink, opaque, and perfectly charred at the edges. Serve them straight off the grill with extra lime wedges and cilantro, and you've got a showstopper that feels like a restaurant dish with almost no effort.
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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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