Wheat Free Mango-Lime Shrimp Skewers
Bright, tropical, and built for the grill, these shrimp skewers deliver serious flavor without a single grain of wheat in sight. The marinade leans on coconut aminos instead of traditional soy sauce, which is the key swap that keeps things completely wheat-free while still delivering that savory, umami-rich depth you'd expect. Puréed mango does double duty here — it forms the base of the marinade and gets threaded onto the skewers alongside the shrimp for little bursts of juicy sweetness with every bite. Fresh lime juice, ginger, and turmeric round out the flavor profile in a way that feels vibrant and restaurant-worthy. The quick dipping sauce — diced mango, more coconut aminos, honey, and cilantro — comes together while the shrimp marinates, so nothing feels rushed. Just keep an eye on the marinating time; the lime juice is doing real work here, and 30 minutes is the sweet spot before it starts to change the texture of the shrimp. Serve these straight off the grill with extra lime wedges and you've got a crowd-pleasing dish that's as easy to pull off 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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