AIP Friendly Zucchini Mango-Lime Shrimp Skewers
Sweet, tangy, and kissed with char from the grill, these shrimp skewers are the kind of dish that feels like a celebration even on a Tuesday night. The marinade is built from blended fresh mango, lime juice, ginger, turmeric, and coconut aminos — all ingredients that fit neatly within the autoimmune protocol framework without any of the usual workarounds or substitutions. Coconut aminos do the heavy lifting where soy sauce would normally show up, delivering that savory depth while keeping everything on track. Alternating the shrimp with mango cubes and zucchini rounds on the skewer means every bite has a little sweetness, a little tenderness, and a little smoky edge. The reserved marinade gets brushed on as a finishing glaze in the last minute of grilling, which is a small step that makes a big difference in flavor. Serves 4, so it's an easy weeknight dinner or a genuinely impressive option when you're hosting and don't want to explain your dietary needs at the table.
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Learn more →Ingredients
4 servings
For the marinade and shrimp
- 1 ½ lb large shrimp (21–25 count), peeled and deveined, tails on
- 1 cup fresh mango, roughly chopped
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 tsp lime zest
- 2 tbsp coconut aminos
- 1 tbsp coconut oil, melted
- 1 tsp fresh ginger, finely grated
- ½ tsp ground turmeric
- 2 cloves garlic, minced
- ½ tsp fine sea salt
For the skewers
- ½ cup fresh mango, cut into ¾-inch cubes
- 1 medium zucchini, cut into ¾-inch rounds
- 1 tbsp coconut oil, melted
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
If using wooden skewers, submerge them in water for at least 30 minutes so they don't scorch on the grill.
- 2
Combine the 1 cup chopped mango, lime juice, lime zest, coconut aminos, 1 tbsp melted coconut oil, ginger, turmeric, garlic, and sea salt in a blender or food processor and blend until smooth.
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