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 built from blended fresh mango, lime juice, coconut aminos, ginger, turmeric, and garlic, so every bite carries that punchy, sun-soaked depth without a single grain of rice or starchy filler in sight. Coconut aminos do the heavy lifting in place of soy sauce, keeping things clean and naturally free of the grain-based ingredients that can sneak into so many marinades. The trick of reserving a few tablespoons of marinade as a finishing glaze is what takes these from good to genuinely great — just brush it on during the last minute and watch the edges caramelize beautifully. Alternating shrimp with mango and zucchini on each skewer means you get a little of everything in every bite, and the whole thing comes together on a hot grill in just a few minutes per side. Finish with fresh cilantro and a squeeze of lime, and you've got a dish that looks impressive enough for a backyard dinner party but is honestly pretty effortless to pull off.
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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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