Seed Oil 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 with a bright, tangy marinade that hits every note at once. The marinade is built on puréed mango, fresh lime juice, coconut aminos, and a touch of melted coconut oil, so every drop of flavor comes from real, whole ingredients rather than anything refined or industrially processed. Swapping out the usual vegetable or canola oil for coconut oil is the key move here, keeping the recipe completely free of the refined seed oils that sneak into so many grilled dishes and bottled sauces. Fresh ginger and turmeric add a gentle warmth that makes the whole thing feel a little more interesting than your average summer skewer. The quick 30-minute marinade window is intentional — it's just long enough to infuse flavor without the lime juice over-tenderizing the shrimp. A simple mango-lime dipping sauce made with honey, cilantro, and coconut aminos ties everything together and doubles down on that tropical brightness. Serve them straight off the grill with extra lime wedges and you've got a showstopper that's as clean and unfussy as it is delicious.
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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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