Soy Free Mango-Lime Shrimp Skewers
These skewers are the kind of thing that disappears from the platter before you even sit down — juicy grilled shrimp and caramelized mango cubes, kissed with lime zest, fresh ginger, and a touch of turmeric for warmth and color. The marinade is built around coconut aminos instead of traditional soy sauce, which means all that savory, umami depth is there without a drop of soy in sight. It's a smart swap that works beautifully here, and you'd never know anything was missing. The mango pulls double duty: half gets blended into the marinade for a fruity, slightly sweet base, while the rest gets threaded onto the skewers to char alongside the shrimp. A quick dipping sauce made from fresh mango, lime, honey, and cilantro ties everything together with a bright, tangy finish. Just keep an eye on the marinating time — the lime juice is doing real work, and 30 minutes is the sweet spot before it starts to firm the shrimp. Serve these straight off the grill with extra lime wedges and you've got a showstopper that's as easy as it is impressive.
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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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