Coconut-Lime Shrimp Skewers with Mango Salsa

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy shrimp marinated in coconut milk and lime, grilled and served with a fresh mango salsa bursting with tropical flavors. This Caribbean-inspired seafood recipe (gluten free), ready in about 33 minutes, pairs large shrimp, coconut milk, fresh lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 8 min Serves 4 Caribbean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, whisk together 1/2 cup coconut milk, 3 tbsp fresh lime juice, 2 minced garlic cloves, 1/2 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper. Add 1 lb peeled and deveined large shrimp and toss to coat. Marinate in the refrigerator for 20 minutes.
  2. Step 2: Meanwhile, combine 1 peeled and diced medium mango, 1/2 diced red bell pepper, 1/4 cup finely chopped red onion, 1/4 cup chopped fresh cilantro, and 1 minced small seeded jalapeño in a bowl. Drizzle with 1 tbsp olive oil and toss gently to make the mango salsa. Refrigerate until serving.
  3. Step 3: Preheat grill or grill pan to medium-high heat (about 400°F). Thread marinated shrimp onto 8 soaked wooden skewers, about 4-5 shrimp per skewer.
  4. Step 4: Brush the grill grates with remaining 1 tbsp olive oil. Grill shrimp skewers for 2-3 minutes per side until shrimp are opaque and slightly charred.
  5. Step 5: Serve shrimp skewers hot with a generous spoonful of mango salsa on top or on the side for a bright, tropical summer meal.

Frequently asked questions

How long does Coconut-Lime Shrimp Skewers with Mango Salsa take to make?

Total time is about 33 minutes (25 min prep + 8 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Coconut-Lime Shrimp Skewers with Mango Salsa?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Coconut-Lime Shrimp Skewers with Mango Salsa?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Coconut-Lime Shrimp Skewers with Mango Salsa for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Coconut-Lime Shrimp Skewers with Mango Salsa gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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