These skewers are a full-on summer moment — juicy shrimp, sweet mango cubes, and tender zucchini rounds all charred and caramelized on the grill. The marinade is blended from fresh mango, lime juice, coconut aminos, ginger, turmeric, and garlic, which means every bite is layered with bright, tropical flavor without a single warming spice that could cause a problem. Coconut aminos step in for soy sauce and bring a subtle savory depth, so the whole dish stays completely free of the usual suspects hiding in bottled marinades and store-bought sauces. A smart move here is reserving a few tablespoons of that marinade before it ever touches the raw shrimp, then brushing it back on as a finishing glaze right at the end of grilling for extra punch. The mango sugars catch beautifully on the heat, so keep an eye on them during that last minute — the slight char is the goal, not a full scorch. Finished with fresh cilantro and a squeeze of lime, these skewers are the kind of thing that disappears off the platter before you even sit 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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