Macadamia Free Zucchini Mango-Lime Shrimp Skewers

Total time1 hr

Prep time20 min

Cook time10 min

4.6

(22)

Macadamia Free Zucchini Mango-Lime Shrimp Skewers

These skewers are a full-on tropical flavor bomb — juicy shrimp, sweet mango cubes, and tender zucchini rounds all kissed by the grill and glazed with a blended marinade built from fresh lime, coconut aminos, ginger, and turmeric. The marinade does double duty here: it soaks the shrimp for thirty minutes to lock in flavor, then a reserved portion gets brushed on right at the end for a caramelized, glossy finish that tastes like something you'd order at a beachside restaurant. Coconut oil keeps everything rich and cohesive without leaning on any tree nuts, so you get that lush, satisfying depth with zero concern about cross-contact from common tropical recipe add-ins. Alternating the shrimp with mango and zucchini on each skewer isn't just pretty — it means every single bite has a different texture, from snappy and smoky to soft and juicy. A quick scatter of fresh cilantro and a squeeze of lime wedge at the end brightens the whole platter and makes it look genuinely impressive. This one is weeknight-easy but absolutely worthy of a backyard cookout spread.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the marinade and shrimp

1 ½ lb large shrimp (21–25 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
½ tsp ground turmeric
2 cloves garlic, minced
½ tsp fine sea salt

For the skewers

½ cup fresh mango, cut into ¾-inch cubes
1 medium zucchini, cut into ¾-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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!