Turkey Free Mango-Lime Shrimp Skewers
These skewers are a full-on flavor celebration — juicy shrimp and sweet mango chunks grilled until caramelized at the edges, with bright lime and warm ginger running through every bite. The marinade is built around a fresh mango purée blended with lime juice, coconut aminos, turmeric, and coconut oil, which gives the shrimp a gorgeous golden color and a deeply tropical taste. A quick 30-minute soak is all you need before they hit the grill, and the whole thing comes together faster than you'd expect. The accompanying dipping sauce — finely diced mango, more lime, honey, and fresh cilantro — is punchy and fresh, and honestly good enough to eat with a spoon. Every ingredient here is naturally free of poultry, so there's no label-scanning or substitution stress involved; the recipe just works as written. Whether you're feeding a crowd at a backyard cookout or putting together a weeknight dinner that feels a little special, these skewers deliver serious restaurant energy with minimal effort.
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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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