These skewers are the kind of thing that makes a backyard grill night feel like a genuine occasion. Large shrimp get bathed in a blended marinade of fresh mango, lime juice, ginger, turmeric, and coconut aminos — a combination that's bright, a little tropical, and deeply savory all at once. The coconut aminos do the heavy lifting that soy sauce typically would, which means the whole dish stays completely free of grain-based sauces without sacrificing any depth of flavor. Chunks of fresh mango and zucchini round out each skewer, picking up gorgeous char marks and caramelizing beautifully against the heat. That reserved marinade brushed on during the final minute of grilling creates a sticky, glossy glaze that takes the whole thing over the top — just keep an eye on it, because the natural sugars move fast. A scatter of fresh cilantro and a squeeze of lime at the end keeps everything tasting clean and vibrant. Whether you're cooking for a crowd or just a weeknight dinner, this one is fast, colorful, and genuinely hard to resist.
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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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