Gluten Free Zucchini Mango-Lime Shrimp Skewers
These skewers are a full-on summer moment ā juicy shrimp, sweet mango cubes, and tender zucchini rounds all threaded together and kissed by the grill. The marinade is blended from fresh mango, lime juice, ginger, turmeric, garlic, and coconut aminos, which means every bite carries a bright, tropical punch with zero gluten concerns hiding in the sauce. Coconut aminos does all the savory heavy lifting here, standing in seamlessly for soy sauce without any wheat in the mix ā a small swap that makes a big difference for anyone navigating ingredient labels. The trick of reserving a few tablespoons of marinade as a finishing glaze is what takes these from good to genuinely restaurant-worthy, adding a glossy, caramelized coating in that final minute on the grill. Just keep an eye on them ā the natural sugars in the mango move fast over high heat. Finish with a scatter of fresh cilantro and a squeeze of lime, and you've got a dish that looks impressive but comes together with surprisingly little effort.
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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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