Shrimp, Mango, and Red Onion Skewers

Laurie Wolf, Photography by Anastassios Mentis


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Makes 6 servings

5 Tablespoons orange juice, divided

2 scallions, chopped, divided

2 ½ teaspoons reduced-sodium soy sauce, divided

1 teaspoon brown sugar or coconut sugar

Salt and pepper

16 large shrimp, peeled and deveined

2-3 mangoes, depending on the size, peeled and cut in chunks, divided

1 red onion, peeled and cut in wedges

2 Tablespoons chopped fresh cilantro

2 teaspoons honey


Paired with a Thai-inspired dipping sauce, this sweet-and-savory dish is a great way to introduce kids to new flavors.


We used eco-friendly bamboo skewers ($1.50 for 100, and snipped off the sharp points before serving. To prevent any wooden skewers from burning, soak them for at least an hour before grilling.



1. Preheat the grill.

2. In a small bowl, combine 3 Tablespoons orange juice, coconut oil, 1 Tablespoon chopped scallion, 2 teaspoons soy sauce, sugar, salt, and pepper.

3. Place the shrimp in the mixture and allow to marinate for 30 minutes in the refrigerator.

4. Thread six presoaked skewers with the shrimp, mango, and onion.

5. Place skewers on the grill and cook 4 to 6 minutes, turning once, until the shrimp are cooked and no longer opaque.

6. To make the sauce, use a blender to puree the remaining mango with the remaining orange juice, soy sauce, scallion, and honey. Add salt and pepper to taste.

7. Serve the skewers with the dipping sauce.

Per Serving:

Calories: 382

Carbohydrates: 7 g

Fat: 26 g

Protein: 20 g

Fiber: 7 g