These skewers are the kind of thing that makes a backyard cookout feel like a genuine event — juicy shrimp, sweet mango, and tender zucchini all kissed by the grill and dripping with a bright, tropical glaze. The marinade is blended from fresh mango, lime juice, ginger, turmeric, and coconut aminos, which delivers that deep savory-sweet punch without a drop of soy sauce or anything sesame-derived. Coconut aminos do a lot of heavy lifting here, giving you that umami depth you'd normally expect from soy-based sauces, so the flavor is bold and satisfying rather than a compromise. A smart move in the recipe is reserving a portion of the marinade before it ever touches the raw shrimp, so you get a clean, caramelized finishing glaze brushed on right at the end of grilling. The natural sugars in the mango char just slightly at the edges, adding a smoky sweetness that ties the whole skewer together. Finished with fresh cilantro and a squeeze of lime, these are vibrant, crowd-pleasing, and completely free of hidden sesame oils or pastes that can sneak into store-bought marinades and sauces.
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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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