These skewers are a full-on tropical flavor bomb — juicy shrimp, sweet mango cubes, and tender zucchini rounds all kissed by the grill and glazed with a blended marinade built from fresh lime, coconut aminos, ginger, and turmeric. The marinade does double duty here: it soaks the shrimp for thirty minutes to build deep flavor, then a reserved portion gets brushed on right at the end for a sticky, caramelized finish that makes every bite pop. Coconut oil keeps things rich without any animal-based fats, and the whole lineup is naturally free from red meat while still delivering serious protein and satisfying char. Threading the shrimp alongside mango and zucchini isn't just pretty — it means the fruit softens slightly on the grill and the zucchini picks up those smoky, citrusy drippings. A scatter of fresh cilantro and a squeeze of lime wedge at the table ties everything together and keeps it feeling bright and fresh. Whether you're cooking for a crowd or just want a weeknight dinner that feels like a vacation, these skewers are the kind of recipe that earns a permanent spot in the rotation.
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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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