These skewers are a full-on summer moment — juicy shrimp, sweet mango cubes, and tender zucchini rounds all threaded together and kissed by the grill. The marinade is where the magic happens: fresh mango gets blended with lime juice, lime zest, coconut aminos, ginger, turmeric, and garlic into a bright, tropical sauce that coats every single shrimp before it ever hits the heat. A smart move here is reserving a few tablespoons of that marinade before the raw shrimp touch it, so you have a clean, caramelized glaze to brush on during the final minute of grilling. Because every ingredient in this recipe is naturally free from tree nut concerns, you can skip the label-reading stress and just focus on getting a good sear. The coconut oil keeps things rich without any dairy, and the coconut aminos add a savory depth that plays beautifully against the citrus. Serve them straight off the grill with fresh cilantro and a squeeze of lime, and watch them disappear from the platter before you've even sat down.
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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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