Name: Mango Shrimp Kebabs (cold appetizer)
Prep time: 5 min
Total time: 20 min
Ingredients: 24 large Shrimp (cooked and cooled); 1/2 English cucumber (cut into 1/2' half moons); 1 Mango (firm, peeled and cut into 1" cubes); 24 Mint leaves (small leaves or large leaves torn in half); 1/4 cup Fresh squeezed lime juice; 1/4 cup Olive oil (increase up to 1/3 cup to taste); 1 tbp Cilantro (finely chopped); 1 tbsp Mint (finely chopped); 1 tsp Honey; 1/2 tsp Sea salt; 1/4 tsp Black pepper

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These simple no-cook mango and shrimp kebabs are drizzled with a bright cilantro lime sauce and make the perfect handheld party appetizer. We love cutting assembly time in half by using cold shrimp from a store-bought shrimp cocktail platter. A batch of these are ready in less than 20 minutes and are a healthy, high protein and low carb option for entertaining.

mango and shrimp skewers appetizer on a white ceramic tray

I developed these for the 4th of July this year because I had picked up the large Costco size shrimp cocktail platter, but didn’t feel like just bringing that to the block party.

I love assembling finger bite skewers as party appetizers because they are mess-free and allow for a variety of flavors and textures in one bite. And since I always have mini skewers on hand, I decided to make ke

Why you’ll love this shrimp appetizer

Finally, a healthy party appetizer! It gets boring only ever having a fruit or veggie platter as the sole healthy option at a party. Usually the spread is a collection of decadent dips with chips or crackers and cheese and cured meat platters. These skewers are not only high in very lean protein, also low carb and low calorie.
Quick and simple to assemble. A batch of 2 dozen of these are ready in about 20 minutes and require no cooking, assuming you purchase a shrimp cocktail platter.
Light and refreshing, which is all you want when the heat dials up! Skip the cheesy gooey dip that feels too heavy on a hot day, and go for these instead.

Ingredients need for this cold shrimp appetizer

2 dozen cooked and chilled large shrimp. While you can make your own by grilling or sautéing at home, we love the simple flavor and ease of using poached shrimp from a store-bought platter.
1 firm mango, cut into 1″ cubes. Definitely choose a firm, medium-firm mango for this dish. If the mango is too ripe, it will be too soft to cut into clean cubes and could be too juicy.
½ English cucumber, cut into ½″ half moons. You’ll likely need a little less than half of a large cucumber, but I just enjoy munching on any extra sliced pieces.
24 small pieces of mint for garnish.

To make the cilantro lime sauce

¼ cup freshly squeezed lime juice
¼-1/3 cup good quality olive oil used for dressings and drizzling. I give a variation here depending on how tart you want your sauce to be. Start with a 1:1 ratio and see how you like the flavor. If too tart, add a bit more olive oil to smooth it out.
1 tablespoon each finely chopped cilantro and mint.
1 garlic clove, grated on a micro-plane for a smooth, fine texture.
1 teaspoon honey, adjust with a bit as needed for taste
½ teaspoon fine sea salt and ¼ teaspoon black pepper, again adjusting for taste.

Assembling mango and shrimp kebabs

Begin by making the sauce. Add the chopped herbs, lime juice, garlic, honey and salt and pepper to a small bowl, and mix well. Then slowly drizzle in the olive oil while whisking constantly, for about 30 seconds. Taste and adjust with additional oil, honey or salt and pepper as needed.

cilantro lime sauce for mango shrimp skewers appetizer

Set aside 2-3 tablespoons of the sauce to use for drizzling the mango shrimp skewers, and then add the shrimp to the remaining bow of sauce. Gently toss and if time allows, allow the shrimp to sit in the sauce for 15 minutes or so.

cold shrimp marinating in a lime sauce to make an appetizer

Using 4.5″ wooden appetizer skewers, begin assembling the shrimp kebabs appetizer. Put the ingredients in whichever pattern you’d like, but I started with a crisp slice of cucumber, then added the mango cube, followed by the shrimp. Finish it off with a small mint leave just for a tiny bit of herbiness, and a final slice of cucumber.

If using larger skewers, simply add additional ingredients until you’re happy with the result. I like this size skewer because it feels like an adequate bite and also is cost effective when managing ingredient quantities and producing enough skewers.

shrimp and mango and cucumber on a mini skewer setting on a small white plate

Place the assembled shrimp kebabs on a serving platter, and then drizzle with the remaining citrus sauce.

white ceramic tray filled with mini shrimp and mango skewers drizzled with cilantro lime sauce

Serve these as their own standalone appetizer, or make a collection of fruity summer skewers including:

Watermelon and feta skewers with cucumber and tajin, melon ball skewers with prosciutto and pistachio, and strawberry caprese skewers.

white plate filled with 2 mini shrimp skewers

Recipe Tips and Substitutions

If you wish to cook the shrimp yourself, we recommend using a very mild and simple seasoning of just salt and pepper and sauteing or air frying till pink and cooked through. Allow to cool completely before assembling, as this is meant to be a cold shrimp appetizer. We really love the ease of using store-bought shrimp though, and the mild flavor that poaching lends.
Try pineapple or nectarine instead of mango if you’d prefer.
Swap out mint for a basil leaf.

Making Ahead and storing

To make ahead, assemble the skewers and cover and refrigerate until ready to serve. Drizzle with cilantro lime sauce just before serving.

To store leftovers, place in an airtight container and store in the fridge for up to 3 days. The appetizer should stay fresh for a couple of days, but past 3 days the cucumber and mango will start to wilt and dry out a bit.