Almond Free Zucchini Mango-Lime Shrimp Skewers
These skewers are a full-on summer moment ā juicy shrimp, sweet mango cubes, and tender zucchini rounds all threaded together and kissed by the grill. The marinade is blended from fresh mango, lime juice, ginger, turmeric, garlic, and coconut aminos, so every bite carries this bright, tropical depth that tastes way more complex than the ingredient list suggests. Coconut oil stands in as the fat throughout, keeping everything rich and glossy without a single nut in sight ā no almond flour, no almond-based sauces, nothing to second-guess. A smart move here is reserving a few tablespoons of that marinade before the raw shrimp ever touch it, then brushing it back on as a finishing glaze right at the end of grilling for an extra layer of caramelized flavor. Just keep an eye on those last few minutes ā the natural sugars in the mango can char fast, and you want sticky and golden, not burnt. Finish with fresh cilantro and a squeeze of lime wedge, and you've got a platter that looks like it came from a beachside restaurant.
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Learn more āIngredients
4 servings
For the marinade and shrimp
- 1 Ā½ lb large shrimp (21ā25 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
- Ā½ tsp ground turmeric
- 2 cloves garlic, minced
- Ā½ tsp fine sea salt
For the skewers
- Ā½ cup fresh mango, cut into Ā¾-inch cubes
- 1 medium zucchini, cut into Ā¾-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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