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Succulent skewered shrimp, marinated in a garlic mango sauce, grilled to perfection alongside in-season mango cubes, all served kebab style.

Garlic Mango Shrimp Skewers (AIP, Paleo, Whole30)

  • Author: Cristina Curp
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 40 minutes
  • Yield: 4 skewers 1x
  • Category: Entree
  • Method: Marinate and Grill
  • Cuisine: Shrimp


Delicious sweet and savory shrimp skewers! Perfect for summer, this Whole30, paleo and seasonal recipe is simple and satisfying!



  • 1 very ripe mango
  • 1 just-ripe but still firm mango (see post)
  • 2 tablespoons minced garlic
  • juice of one lemon
  • 1 tablespoon olive oil (I like this brand)
  • 1 teaspoon fine salt
  • 20 large shrimp, peeled, deveined


  1. Peel and dice the mangoes in to 1/2 inch chunks. Take the very ripe mango and blend it with the garlic, lemon juice and olive oil to make a puree. Set the firm mango pieces aside.
  2. In a bowl, combine the mango puree, shrimp, salt, olive oil, and diced mango. Let marinate for a few minutes (or a few hours).
  3. When ready to grill, prepare your skewers: add 5 shrimp and 2-3 pieces of mango to each skewer. You will have enough diced mango to make one mango only skewer, which is great as a side dish or a good option if you have plant-based guests.
  4. Brush the remaining marinade all over the skewers when ready to grill. Heat your grill on high heat – 400F°. Place the skewers horizontally on the grill. Cook for 4 minutes with the lid closed.
  5. Open the grill and flip the skewers and cook another 4 minutes on the other side or until the shrimp have a nice deep pink color and some grill marks.
  6. Serve hot! I like to grill some Vidalia onion slices or summer squash too and make it the perfect summer meal!

Recipe Notes:

net carbs per serving: 25.2g


  • Serving Size: 1 skewer
  • Calories: 214
  • Fat: 5.3g
  • Carbohydrates: 28g
  • Fiber: 2.8g
  • Protein: 15.9g