These skewers are a full-on flavor celebration — juicy shrimp, sweet mango cubes, and tender zucchini rounds all kissed by the grill and glazed with a bright, tropical marinade. The sauce is blended from fresh mango, lime juice, coconut aminos, ginger, turmeric, and garlic, so every bite carries that punchy, sun-soaked depth without a drop of soy or anything pork-derived. Coconut aminos do a lot of heavy lifting here, delivering that savory, umami-rich quality you want in a marinade while keeping the ingredient list completely clean. The smart move of reserving a portion of the marinade as a finishing glaze means the skewers get a second hit of flavor right at the end — just watch them closely since the natural sugars in the mango can caramelize fast. Threading the shrimp with alternating mango and zucchini isn't just pretty; it keeps everything cooking evenly and makes each skewer its own little balanced bite. A scatter of fresh cilantro and a squeeze of lime at the table pulls it all together into something that feels restaurant-worthy but comes together on a weeknight grill with minimal fuss.
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)
