Mustard Free Zucchini Mango-Lime Shrimp Skewers
These skewers are a full-on summer moment ā juicy shrimp, sweet mango cubes, and tender zucchini rounds all threaded together and kissed by the grill. The marinade is blended from fresh mango, lime juice, coconut aminos, ginger, turmeric, and garlic, so every bite carries this bright, tropical depth that feels way more impressive than the effort involved. Because the whole flavor base is built from whole fruits, aromatics, and pantry staples, there's no need to reach for condiments that often sneak mustard into the ingredient list. Coconut aminos do the savory heavy lifting here, giving you that umami richness without any of the usual label-reading stress. The move of reserving a few tablespoons of marinade as a finishing glaze is a small step that pays off big ā it caramelizes slightly on the grill and makes the skewers look genuinely restaurant-worthy. A scatter of fresh cilantro and a squeeze of lime at the end keeps everything tasting clean and lively. Fire up the grill and get these going.
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Learn more āIngredients
4 servings
For the marinade and shrimp
- 1 Ā½ lb large shrimp (21ā25 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
- Ā½ tsp ground turmeric
- 2 cloves garlic, minced
- Ā½ tsp fine sea salt
For the skewers
- Ā½ cup fresh mango, cut into Ā¾-inch cubes
- 1 medium zucchini, cut into Ā¾-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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