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 base is blended fresh mango, lime juice, coconut aminos, ginger, turmeric, and garlic, which means every component of the flavor is built from whole, recognizable ingredients with zero fermented additives to worry about. Coconut aminos do the heavy lifting that soy sauce typically would, delivering that savory depth without any of the brewed-in yeast that makes traditional soy sauce off-limits. The marinade does double duty — coating the shrimp before they hit the grill and then getting brushed back on as a finishing glaze in the final minute of cooking for an extra layer of caramelized, citrusy goodness. Threading the skewers with alternating shrimp, mango, and zucchini isn't just pretty; it means every bite has a little sweetness, a little char, and a little freshness all at once. A scatter of cilantro and a squeeze of lime at the end ties everything together and makes this feel like something you'd order at a beachside restaurant, not just a weeknight dinner off the grill.
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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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