
These skewers are the kind of thing that makes a backyard grill night feel like a full-on vacation. Juicy shrimp soak up a blended marinade of fresh mango, lime, ginger, turmeric, and coconut aminos ā bold, tropical flavors that come together in minutes before the grill even heats up. Coconut oil stands in for the usual vegetable or canola oil at every step, keeping the whole recipe completely free of refined seed oils without sacrificing any of that gorgeous char or richness. The alternating mango cubes and zucchini rounds on each skewer aren't just pretty ā they caramelize beautifully alongside the shrimp and soak up the finishing glaze during that last minute on the grill. A quick brush of reserved marinade right at the end deepens the flavor and adds a sticky, slightly smoky edge that tastes far more complex than the ingredient list suggests. Finish with fresh cilantro and a squeeze of lime and you've got a dish that's bright, a little smoky, and genuinely hard to stop eating.
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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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