Mediterranean Diet Friendly Zucchini Mango-Lime Shrimp Skewers

Total time1 hr

Prep time20 min

Cook time10 min

Mediterranean Diet Friendly Zucchini Mango-Lime Shrimp Skewers

Bright, tropical, and built around fresh whole ingredients, these grilled skewers hit every note you want from a warm-weather meal. The marinade is blended from real mango, fresh lime juice, ginger, garlic, and turmeric — no bottled sauces or mystery additives — which is exactly the kind of clean, produce-forward cooking that makes this style of eating so satisfying long-term. Shrimp is a lean, protein-rich seafood that fits beautifully into a Mediterranean-inspired plate, and pairing it with zucchini keeps the skewers light without feeling sparse. The mango does double duty here: blended into the marinade for a fruity, tangy base and threaded onto the skewers as juicy caramelized chunks that char just slightly on the grill. That reserved glaze brushed on in the final minute is a small step that makes a big difference, coating everything in a sticky, fragrant finish. A handful of fresh cilantro and a squeeze of lime at the end tie it all together with zero effort. Whether you're cooking for a weeknight dinner or a backyard gathering, this is the kind of recipe that looks impressive and tastes even better than it looks.

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Ingredients

4 servings

For the marinade and shrimp

1 ½ lb large shrimp (21–25 count), peeled and deveined, tails on
Simple Truth Extra Large Shrimp Cooked Peeled & Deveined Tail On Simple Truth Jumbo Raw Shrimp Peeled & Deveined Tail Off Open Nature Shrimp Meat Fully Cooked Wild Caught Peeled Tail Off - 16 Oz Extra Large EZ Peel Shrimp 21/25 Shrimp Cooked 51-60 Count Medium Previously Frozen Service Case - 1 Lb
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1 cup fresh mango, roughly chopped
3 tbsp fresh lime juice (from about 2 limes)
1 tsp lime zest
2 tbsp coconut aminos
Chef's tip
Soy sauce is saltier and less sweet; start with less and adjust.
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.

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