These skewers are the kind of thing that makes a backyard grill night feel genuinely special — juicy shrimp, sweet mango cubes, and tender zucchini rounds all threaded together and kissed with smoky char. The marinade is blended from fresh mango, lime juice, ginger, turmeric, and coconut aminos, so every ingredient is whole and recognizable with nothing hidden in a sauce packet or bottled condiment. That matters a lot when you're avoiding parabens, since preservatives have a way of sneaking into pre-made marinades and store-bought glazes without much fanfare on the label. Here, you control exactly what goes on the food, and the result is a bright, tropical flavor that doesn't need any shortcuts. A portion of the marinade gets reserved before the shrimp ever touch it, then brushed back on as a finishing glaze during the final minute of grilling for an extra layer of caramelized depth. Coconut oil keeps things rich without any synthetic additives, and the fresh cilantro and lime wedges at the end add a clean, herby lift. It's a crowd-pleasing dish that happens to be as clean as it is delicious.
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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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