Anti Inflammatory Zucchini Mango-Lime Shrimp Skewers

Total time1 hr

Prep time20 min

Cook time10 min

4.6

(22)

Anti Inflammatory Zucchini Mango-Lime Shrimp Skewers

Bright, tropical, and built around ingredients that genuinely pull their weight, these grilled skewers are the kind of dish that looks impressive but comes together with surprisingly little effort. The marinade is where the magic happens — fresh mango blended with lime juice, ginger, turmeric, garlic, and coconut aminos creates a bold, golden sauce that doubles as a finishing glaze right at the end of grilling. Turmeric and ginger are two of the most well-regarded ingredients in an anti-inflammatory kitchen, and here they're not just supplements hiding in a capsule — they're front and center in a marinade that actually tastes incredible. Coconut aminos stand in for soy sauce, keeping things clean and free from the additives that can sneak into more conventional versions of this kind of dish. The zucchini rounds and mango cubes threaded between the shrimp soften beautifully on the grill, picking up a little char while staying juicy. A final brush of reserved marinade in the last minute of cooking caramelizes just enough to give every skewer a glossy, restaurant-worthy finish. Finish with fresh cilantro and a squeeze of lime, and you've got a weeknight dinner that feels like a vacation.

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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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