These skewers are a bright, tropical showstopper — juicy grilled shrimp and caramelized mango cubes kissed with lime zest, fresh ginger, and a touch of turmeric. The marinade is built on puréed mango and coconut aminos, which means every bit of flavor comes from clean, whole-food ingredients with zero grain-based sauces or fillers to worry about. Coconut aminos do all the savory heavy lifting here, delivering that umami depth you'd expect from a soy sauce without any of the grains that can sneak into conventional condiments. The 30-minute marinade window is intentional — just long enough for the shrimp to soak up all that citrusy goodness without the lime juice over-firming the texture. Threading the reserved mango chunks onto the skewers means you get sweet, slightly charred fruit in every single bite alongside the smoky shrimp. The fresh dipping sauce — diced mango, lime, ginger, honey, and cilantro — comes together in minutes and makes the whole plate feel like something you'd order at a beachside restaurant. Serve with extra lime wedges and cilantro sprigs, and dinner is done.
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If using wooden skewers, submerge them in water for at least 30 minutes so they don't scorch on the grill.
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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