Eggless Zucchini Mango-Lime Shrimp Skewers
These skewers are the kind of thing that makes a backyard cookout feel like a tropical escape. The marinade is built around fresh mango blended with lime juice, coconut aminos, ginger, turmeric, and garlic ā it's bright, a little tangy, and deeply savory all at once. Shrimp soak it up beautifully, and threading them onto skewers with juicy mango cubes and tender zucchini rounds means every bite has a different texture going on. The reserved marinade gets brushed on as a finishing glaze right at the end, so that caramelized, sticky coating develops right on the grill. Everything here is naturally free of eggs ā no binders, no aioli, no hidden surprises ā just clean, whole ingredients doing all the heavy lifting. A scatter of fresh cilantro and a squeeze of lime at the table pulls the whole dish together and makes it look like you put in way more effort than you actually did.
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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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