Walnut Free Mango-Lime Shrimp Skewers
These skewers are the kind of thing that makes a backyard cookout feel like a vacation. Juicy shrimp get bathed in a bright marinade built from puréed mango, fresh lime juice and zest, coconut aminos, and a touch of turmeric — then threaded onto skewers with chunks of fresh mango before hitting a hot grill. The result is caramelized, tropical, and just a little tangy in the best possible way. A quick dipping sauce made from diced mango, ginger, honey, and cilantro comes together while the shrimp marinates, so nothing feels rushed. Every ingredient here is naturally free from tree nuts, so there's no label-scanning or substitution gymnastics required — just clean, vibrant flavors from start to finish. The whole process is straightforward enough for a weeknight but impressive enough to serve to guests, especially with a few extra lime wedges and fresh cilantro on the platter.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!