Seeds Free Mango-Lime Shrimp Skewers
Juicy grilled shrimp and sweet mango cubes hit the grill together, picking up a little char while a bright marinade of lime juice, coconut aminos, fresh ginger, and turmeric does all the heavy lifting on flavor. The marinade does double duty — half the mango gets blended right into it, giving every shrimp a fruity, citrusy coating that caramelizes beautifully over medium-high heat. Navigating a seeds-free approach can get tricky with grilled dishes, since many marinades and sauces sneak in sesame oil or seed-based condiments, but every ingredient here is naturally clear of that concern. Coconut aminos stand in for soy sauce and bring a gentle savory depth without any hidden additives to second-guess. The fresh mango-lime dipping sauce — stirred together with ginger, honey, and cilantro — is punchy, cooling, and honestly good enough to eat with a spoon. Threading the shrimp and mango cubes onto skewers keeps everything organized on the grill and makes serving feel a little festive, whether it's a weeknight dinner or a backyard spread. Squeeze a little extra lime over the top right before eating and you've got a dish that tastes like way more effort than it actually was.
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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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