Nightshade Free Zucchini Mango-Lime Shrimp Skewers
These skewers are the kind of thing that makes a backyard grill session 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. Alternating the shrimp with sweet mango cubes and tender zucchini rounds means every bite has a different texture, and the reserved marinade gets brushed on at the end as a glossy, caramelized glaze. Skipping tomatoes, peppers, and other nightshade staples doesn't mean skipping bold flavor ā this recipe proves that point convincingly. Coconut aminos stand in beautifully for soy sauce, and the mango does the heavy lifting that a spicy pepper sauce might otherwise handle. A quick two-to-three minutes per side on a hot grill is all it takes before these are ready to pile onto a platter with fresh cilantro and lime wedges. Light, vibrant, and genuinely impressive, this is a recipe worth keeping on regular rotation all summer long.
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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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