Mango-Coconut Shrimp Skewers
Sweet and savory shrimp marinated in coconut milk and mango puree, grilled until golden with a hint of lime. This hawaiian-inspired grilling ready in about 29 minutes pairs (peeled and deveined) large shrimp, coconut milk, (pureed) ripe mango for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.
Ingredients
- 12 (peeled and deveined) large shrimp
- 3 tbsp coconut milk
- 1/2 cup (pureed) ripe mango
- 1 tbsp lime juice
- 1 clove (minced) garlic
- 1 tsp coconut oil
- 2 tbsp (chopped) fresh cilantro
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a bowl, whisk together 3 tbsp coconut milk, 1/2 cup mango puree, 1 tbsp lime juice, and 1 minced garlic clove. Add 12 shrimp, toss to coat, and marinate for 20 minutes.
- Step 2: Heat 1 tsp coconut oil in a grill pan over medium-high heat until shimmering. Add shrimp in a single layer, cook for 2 minutes per side until pink and slightly charred.
- Step 3: Transfer to a plate, sprinkle with 2 tbsp fresh cilantro, and serve immediately.
Frequently asked questions
How long does Mango-Coconut Shrimp Skewers take to make?
Total time is about 29 minutes (25 min prep + 4 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 Mango-Coconut Shrimp Skewers?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep coconut milk from drying out.
Can I substitute ingredients in Mango-Coconut Shrimp Skewers?
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 Mango-Coconut Shrimp Skewers for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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.
What goes well with Mango-Coconut Shrimp Skewers?
Hawaiian grilling like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
My family loved the sweet and tangy flavors! Perfect for summer grilling.
- ★★★★☆
The mango-coconut glaze was delicious, but the shrimp were a bit dry. Still a hit at my cookout!
- ★★★★☆
This recipe was a breeze to make and the flavors were amazing! Will make again.
