These skewers are a full-on summer moment — 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 — 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.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
