AIP Curried Mango Shrimp Kabobs (Paleo, Whole30)

Sweet & spicy, these AIP Curried Mango Shrimp Kabobs scream backyard BBQ! Paleo Autoimmune Protocol & Whole30 compliant.

Wanna save some time getting ready for your next backyard barbecue but still want a unique and bold dish that is sure to wow your guests? You’ll love these nightshade-free, gluten-free skewers that have just a few ingredients and are perfect for making ahead!

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These AIP Curried Mango Shrimp Kabobs are my new summer favorite.

Seriously, they are the fastest cookout recipe ever! All you have to do is slide your shrimp and cubed mango on the skewers, do some drizzling and sprinkling action, then fire up the grill.

A garnish of freshly minced chives (or even green onions if you cannot source chives) adds a pop of appetizing color and a flavor boost to the finished dish. Trust me, here – don’t skip the fresh chives or green onion – it really lifts the dish and takes it to the next craveable level!

AIP Curry Powder is a game-changer!

Paleo on the Go posted one of THE BEST AIP curry spice blends I’ve ever tasted. I wish they would bottle it and sell it to me, haha!

Seriously, though…it is super simple to make and requires just some measuring, scooping, shaking, and sealing. Then voila! You have a whole jar of AIP-compliant, nightshade-free curry powder that adds a ridiculous amount of flavor to recipes.

Try it on chicken, fish, veggies, in soups and in dressings. The possibilities are endless  when you have so much flavor.

GET THE AIP CURRY POWDER RECIPE HERE

Want to try some different flavor combos on your AIP Curried Mango Shrimp Kabobs?

• Try cubed pineapple instead of mango.
• Marinate the shrimp in ¼ cup of coconut aminos for 30 minutes before skewering.
• Use sliced grass-fed steak, whole scallops, or cubed chicken instead of the shrimp.
• Add large-chopped red onion, whole cremini mushrooms, and/or and zucchini rounds to the skewers.
• Use this awesome AIP all-purpose seasoning in place of the AIP curry powder.

Weather not just right for grilling outdoors? No problem…

If the sun’s not being shiny and cooperative, (or it’s just WAY too shiny and scorchingly hot outside to stand over a fiery grill) then not to worry!

Alternatively, you can sear the skewers in a large, hot pan on the stove top, or broil them under the broiler in your oven on high. All you need to look for is that the shrimp are curled up and pink (cooked through) and the mango has softened a bit.

You could also skip the skewering altogether and make this an even quicker skillet dish or sheet pan main course!

Serve it over a bed of greens (I love zingy arugula with this) or cooked cauliflower rice with some freshly-chopped cilantro, lime juice, and Herbamare stirred in.

Let me know if you enjoyed this recipe!

Did you change up the seasonings, meats, veggies, or fruits at all? I’d love to hear! Leave me a comment below.