
These skewers are the kind of thing that makes a backyard grill night feel like a genuine occasion. Juicy shrimp soak up a blended marinade of fresh mango, lime juice, ginger, turmeric, and coconut aminos ā a combination that's bright, a little tropical, and deeply savory all at once. Every single ingredient here is naturally free of dairy, so there's no swapping or substituting required; this recipe just works as written. The zucchini rounds and mango cubes threaded between the shrimp get a light char on the grill that adds smoky depth to all that citrusy sweetness. A reserved portion of the marinade gets brushed on as a finishing glaze in the last minute of cooking, which builds a gorgeous, sticky coating without any butter or cream in sight. Scattered cilantro and a squeeze of fresh lime at the end keep everything tasting clean and vibrant. Whether you're cooking for a crowd or just want something impressive on a weeknight, these skewers deliver serious flavor with very little fuss.
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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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