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.
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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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