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 clings to every piece on the skewer. A smart move in the recipe is reserving a few tablespoons of that marinade before it ever touches the raw shrimp, so you have a clean, punchy glaze to brush on right at the end of grilling. That finishing step caramelizes beautifully — just keep an eye on it, because the natural sugars in the mango move fast over high heat. Everything here is built around shrimp, fresh produce, and coconut-based pantry staples, so there's no poultry in sight and no need to swap or substitute a single thing. Scatter some fresh cilantro on top and squeeze a lime wedge over the whole platter, and you've got a dish that looks like it came from a beachside restaurant but came together in your own backyard.
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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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