Sesame Free Mango-Lime Shrimp Skewers
Bright, tropical, and built for the grill, these shrimp skewers deliver serious flavor through a marinade of fresh mango purée, lime juice, coconut aminos, ginger, and a touch of turmeric. The mango does double duty here — blended into the marinade for a silky, fruity coating and cubed onto the skewers themselves for caramelized, juicy bites between each shrimp. Coconut aminos stand in for traditional soy-based sauces, which means you get that savory depth without any of the hidden sesame that often sneaks into bottled marinades and dipping sauces. The fresh mango-lime dipping sauce on the side is bright and herby, made entirely from whole ingredients you can see and trust. A quick 30-minute marinade is all it takes before these hit the grill for just a few minutes per side until perfectly pink and opaque. Serve them straight off the skewers with extra lime wedges and cilantro for a dish that feels like a restaurant-level summer meal — no stress, no shortcuts, no questionable ingredients.
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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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