Capsaicin Free Zucchini Mango-Lime Shrimp Skewers
These skewers are the kind of thing that disappears off the platter before you even sit down ā juicy grilled shrimp threaded with sweet mango cubes and tender zucchini rounds, all kissed by a bright, tropical marinade. The blended mango-lime base does double duty here, first soaking into the shrimp and then getting brushed back on as a finishing glaze that caramelizes beautifully in those last moments on the grill. Coconut aminos bring a savory depth without any soy, while fresh ginger, turmeric, and garlic round out the flavor in a way that feels bold and complex ā no heat required. That last point matters more than it sounds: so many grilled shrimp recipes lean hard on chili flakes or hot sauce, but this one delivers serious flavor without a single capsaicin-containing ingredient in sight. The marinade is blended smooth, so every component works together rather than competing, and the natural sugars from the mango create those gorgeous charred edges that make skewers so satisfying. A squeeze of lime and a scatter of fresh cilantro at the end keep everything tasting vibrant and fresh. Whether you're cooking for someone with a sensitivity or just craving something summery and a little unexpected, these skewers are genuinely hard to beat.
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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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