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, which means every bite carries this bright, tropical depth that feels way more impressive than the effort involved. A portion of that marinade gets reserved as a finishing glaze, brushed on during the last minute of grilling for a sticky, caramelized coating that takes the whole thing over the top. Because every component here is naturally free of tree nuts, there's no need to audit labels or swap anything out ā the ingredient list is clean from the start. Coconut oil keeps things rich without relying on any nut-based fats, so the dish works exactly as written. Serve them straight off the grill with fresh cilantro and a squeeze of lime, and you've got a showstopper that's just as good for a weeknight dinner as it is for a backyard cookout.
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1 ½ 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
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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