These skewers are a full-on summer moment — juicy shrimp threaded with sweet mango cubes and tender zucchini rounds, all kissed by the grill and glazed with a bright, tropical marinade. The sauce is blended from fresh mango, lime juice, coconut aminos, ginger, and turmeric, so every bite carries this warm, citrusy depth that feels way more complex than the ingredient list suggests. For anyone navigating alpha-gal syndrome, seafood like shrimp is a safe and satisfying protein, and this recipe leans entirely on plant-based fats and fresh produce — no mammalian meat, dairy, or hidden animal-derived additives to worry about. Coconut oil handles both the marinade and the skewer prep, keeping everything cohesive and clean. The smart move of reserving a portion of the marinade as a finishing glaze means you get a caramelized, sticky coating in the final minute on the grill without any food safety concerns. A scatter of fresh cilantro and a squeeze of lime at the end pulls the whole platter together into something that looks as good as it tastes. This is the kind of recipe that makes dietary restrictions feel like anything but a limitation.
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If using wooden skewers, submerge them in water for at least 30 minutes so they don't scorch on the grill.
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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