Bright, tropical, and built for the grill, these shrimp skewers deliver serious flavor without a single ingredient that could cause problems for anyone avoiding yeast. The marinade starts with puréed fresh mango blended with lime juice, lime zest, coconut aminos, ginger, and turmeric — no soy sauce, no vinegar, no fermented condiments that typically sneak yeast derivatives into an otherwise clean dish. Coconut aminos do all the savory heavy lifting here, and they're a genuinely great swap that you won't miss at all. The shrimp only need 30 minutes in the marinade before hitting a hot grill, where they cook up pink, juicy, and slightly caramelized at the edges alongside sweet chunks of fresh mango. The dipping sauce — diced mango, more lime, ginger, honey, and cilantro — comes together in minutes and tastes like something you'd order at a beachside restaurant. Everything on this plate is whole, fresh, and naturally free of the fermented or leavened ingredients that make so many sauces and marinades off-limits. Serve with extra lime wedges and a handful of cilantro sprigs and you've got a showstopper that's as easy to pull off as it is impressive.
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If using wooden skewers, submerge them in water for at least 30 minutes so they don't scorch on the grill.
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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