
These skewers are the kind of thing that makes a backyard grill night feel like a real occasion. Large shrimp get bathed in 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. The zucchini rounds and mango cubes threaded between each shrimp pick up gorgeous char marks and caramelize beautifully against the heat. A reserved portion of the marinade gets brushed on as a finishing glaze in the final minute, so every bite is lacquered with that punchy mango-lime flavor. Because the entire recipe is built around fresh produce, shrimp, and pantry staples like coconut oil and coconut aminos, there's no need to scan labels for hidden tree nuts or worry about cross-contact from shared processing facilities. It's naturally free of the usual suspects without any substitutions or compromises ā just clean, vibrant ingredients doing exactly what they're supposed to do. Finish with a scatter of fresh cilantro and a squeeze of lime, and dinner is done.
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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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