Paleo Zucchini Mango-Lime Shrimp Skewers
These skewers bring serious tropical energy to the grill, with juicy shrimp threaded alongside sweet mango cubes and tender zucchini rounds. The marinade is the real star ā blended fresh mango, lime juice, coconut aminos, ginger, and turmeric create a bright, complex sauce that doubles as a finishing glaze in the final minutes of cooking. Coconut aminos stand in for soy sauce here, which is what makes the whole thing work without any grains or legumes sneaking into the mix. The turmeric and ginger add a subtle warmth that plays beautifully against the citrusy lime zest, and the coconut oil keeps everything glossy and caramelized on the grates. A quick 30-minute marinade is all the shrimp need before hitting a hot grill for just a few minutes per side ā fast enough for a weeknight, impressive enough for a backyard cookout. Finished with fresh cilantro and a squeeze of lime, these skewers taste like something you'd order at a beachside restaurant, except you made them at home with nothing but whole, clean ingredients.
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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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