These skewers are a full-on tropical moment — juicy shrimp, sweet mango cubes, and tender zucchini rounds all kissed by the grill and glazed with a bright mango-lime marinade that does double duty. The marinade itself is blended from fresh mango, lime juice, coconut aminos, ginger, turmeric, and garlic, so every bite carries this layered, citrusy depth that tastes way more complex than the ingredient list suggests. Coconut aminos keep things savory without any soy, and the whole recipe is naturally free from celery in every form — no stalks, no seeds, no sneaky celery salt hiding in a spice blend. Threading the skewers with alternating shrimp, mango, and zucchini isn't just pretty; it means the fruit caramelizes against the heat while the zucchini softens just enough to stay satisfying. The reserved glaze brushed on in the final minute is the move — it builds a sticky, slightly charred finish that makes these look like they came off a restaurant grill. A scatter of fresh cilantro and a squeeze of lime at the end ties everything together with a clean, herby brightness. Whether you're cooking for a crowd or just making a weeknight feel like a vacation, this one delivers.
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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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