These skewers are a full-on summer moment — juicy shrimp, sweet mango, and tender zucchini all kissed by the grill and finished with a bright mango-lime glaze. The marinade comes together in a blender using fresh mango, lime juice, ginger, turmeric, garlic, and coconut aminos, so every ingredient is whole and recognizable with zero mystery syrups hiding in the mix. That matters more than you'd think, because so many bottled marinades and sauces quietly sneak in corn-derived sweeteners that have no business being on a skewer this good. Coconut aminos step in beautifully here, delivering that savory depth you want without any of the usual label-reading stress. A smart move in the recipe is reserving a few tablespoons of marinade before the shrimp ever touch it, so you have a clean, safe glaze to brush on right at the end for extra caramelized flavor. The natural sugars in fresh mango do the heavy lifting, so keep an eye on those skewers during the final minute — they'll char fast and reward you with gorgeous color. Finish with a scatter of cilantro and a squeeze of lime, and this is the kind of dish 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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