Cilantro Lime Grilled Shrimp & Mango Kabob’s with an Avocado Lime Dip
This drool worthy summer recipe is refreshing and flavorful, a perfect recipe for the hot months ahead.
Servings Prep Time
3servings 15minutes
Cook Time
Servings Prep Time
3servings 15minutes
Cook Time
For Shrimp Marinade
  • 1/4cup fresh lime juice(about 2-3 large limes, plus some for drizzling)
  • 2tbs honey
  • 3tbs olive oil
  • 1/2tbs jalapeno, minced(about 1 jalapeno)
  • 1/2tsp garlic
  • salt and pepper, to taste
  • 1lb shrimp, peeled and de-veined(tail on)
  • 1 mango, cubed
For Dip
  • 1/2cup Avocado(about 1 small avocado)
  • 1/4cup plain, non-fat greek yogurt
  • 2tbs garlic, minced
  • 2tsp fresh lime juice
  • 1/2cup cilantro, roughly chopped
  • salt and pepper, to taste
  1. In a large bowl, mix together all of the ingredients for marinade up to the shrimp. Stir until evenly mixed. Add in the shrimp and toss until evenly coated. Cover and refrigerate for at least 30 minutes to let the shrimp marinate. (but the longer the better)
  2. Preheat your grill to medium/high heat and lightly spray it with cooking spray.
  3. Skewer the shrimp and mango (remember to soak the skewers for at least an hour if using bamboo!) so that there are 4-5 shrimp per skewer.
  4. Place the skewers on the grill and cook until lightly charred and opaque, about 1.5-2 minutes. Flip and repeat until cooked. Cover to keep warm while you make the dip.
  5. In a small food processor (mine is 3 cups) combine all the ingredients and blend until smooth, stopping to scrape down the sides as necessary. Season to taste with salt and pepper.
  6. Squeeze lime juice over the shrimp and serve with the dip.
  7. Serve immediately and enjoy!
Recipe Notes