Xanthan Gum Free Mango-Lime Shrimp Skewers
These skewers are a full-on tropical flavor bomb — juicy grilled shrimp and caramelized mango cubes hit with bright lime, warm ginger, and a whisper of turmeric in every single bite. The marinade is built from a puréed mango base that clings beautifully to the shrimp without needing any thickeners or stabilizers, which makes this recipe a natural fit for anyone avoiding xanthan gum and similar additives. Coconut aminos bring a savory depth that ties the whole thing together, and the fresh dipping sauce — diced mango, cilantro, honey, and more lime — keeps things vibrant right up until serving. One important timing note: the shrimp only need 30 minutes in the marinade, since the lime juice will start to firm the protein if you leave it longer. From there, it's just a few minutes per side on a hot grill until the edges turn pink and the mango gets those gorgeous char marks. The whole dish comes together with clean, whole-food ingredients and zero need to scan a label for hidden gums or fillers. Serve straight off the grill with extra lime wedges and you've got a showstopper that tastes like it took way more effort than it did.
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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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