Delicious Grilled Shrimp Kabobs with Vibrant Summer Vegetables
Picture this: plump, juicy shrimp, perfectly seasoned and grilled to tender perfection, threaded onto skewers alongside an array of colorful, fresh vegetables like crisp bell peppers, tender yellow squash, zucchini, and savory red onion. These grilled shrimp kabobs are more than just a meal; they’re a vibrant, mouth-watering celebration of summer, making them an indispensable staple for your next cookout or backyard barbecue. Easy to prepare and bursting with flavor, they promise a delightful culinary experience that will impress your guests and satisfy your cravings.
Why These Shrimp Kabobs Are Your New Favorite Grilling Recipe
As the days grow longer and the sun shines brighter, summer beckons us outdoors, and with it, the irresistible aroma of grilling. If you haven’t yet fired up your grill, this shrimp kabob recipe is the perfect excuse to start! This dish isn’t just incredibly easy to make; it’s a powerhouse of flavor, nutrition, and versatility, making it an ideal choice for busy weeknights or relaxed weekend gatherings.
The beauty of these shrimp kabobs lies in their simplicity and speed. You essentially season your succulent shrimp and fresh-cut vegetables, thread them onto skewers, and let the grill do the magic. In mere minutes, you’ll have perfectly plump and tender shrimp alongside slightly charred, sweet-tasting veggies, ready to be enjoyed. The high heat of the grill locks in the natural juices of the shrimp, creating a delicate, buttery texture, while the vegetables soften beautifully, developing a wonderful smoky sweetness that complements the shrimp impeccably.
Beyond their ease, these grilled shrimp skewers offer unparalleled versatility. While our recipe features a delightful mix of bell peppers, squash, zucchini, and red onion, you are encouraged to get creative! Grilled shrimp pairs wonderfully with an almost endless array of ingredients. Consider adding juicy pineapple chunks for a touch of tropical sweetness, earthy mushrooms, ripe cherry tomatoes, or even different colored bell peppers to enhance both flavor and visual appeal. This adaptability means you can tailor the kabobs to suit any palate, dietary preference, or what’s freshest at your local market. It’s a healthy, low-carb option that doesn’t compromise on satisfaction, delivering a complete meal rich in lean protein and essential nutrients.
Related Recipe: For another fantastic seafood dish, try our Steamed Lobster Tail.
Gather Your Ingredients for Flavorful Shrimp Kabobs
To embark on this delightful culinary journey, you’ll need a selection of fresh ingredients and simple seasonings. You can find all specific measurements, ingredients, and detailed instructions in the printable recipe card located at the end of this post. Here’s a glimpse of what you’ll need to create these irresistible shrimp kabobs:
Ingredient Spotlight & Smart Substitutions
Understanding your ingredients is key to culinary success. Here’s a closer look at the components of our shrimp kabobs, along with helpful tips and substitution ideas to make this recipe your own:
Shrimp Selection for Grilling
SHRIMP – For grilling, we recommend using “grilling shrimp,” which are typically larger and more robust, allowing them to withstand the heat of the grill without becoming overcooked or falling apart. We sourced ours from the seafood counter at our local grocery store. If “grilling shrimp” aren’t available, Tiger Shrimp are an excellent alternative due to their similar size and firm texture. It’s crucial that you use raw, not precooked, shrimp for this recipe, as precooked shrimp will become rubbery when grilled. For an appealing presentation and a convenient “handle” for guests, we suggest leaving the tails on. However, this is entirely optional; feel free to purchase shrimp with tails already removed if you prefer. Just ensure they are shelled and deveined for ease of eating.
Fresh and Crisp Vegetables
- Bell Peppers: We use red bell peppers for their vibrant color and sweet flavor, which intensifies beautifully on the grill. Orange or yellow bell peppers are fantastic alternatives or additions, offering a similar sweetness. Green bell peppers provide a slightly more bitter, earthy note. Bell peppers are rich in Vitamin C and antioxidants, adding a healthy boost to your meal.
- Yellow Squash: This tender summer squash absorbs the seasonings wonderfully and becomes delightfully soft with a slight char on the grill. Look for firm, bright yellow squash without blemishes.
- Zucchini: Similar to yellow squash, zucchini is a quintessential summer vegetable that grills perfectly. Its mild flavor makes it a versatile companion to the shrimp. Choose smaller, firmer zucchini for the best texture and flavor.
- Red Onion: When grilled, red onions transform from pungent to wonderfully sweet and caramelized, adding a fantastic depth of flavor to the kabobs. Cut them into thick chunks so they don’t fall apart on the skewer.
More Vegetable Substitution & Addition Ideas:
Don’t limit yourself to the vegetables listed! Here are more fantastic options to customize your shrimp kabobs:
- Mushrooms: Cremini or button mushrooms add an umami depth.
- Cherry Tomatoes: These burst with juicy sweetness when heated.
- Pineapple: Adds a sweet and tangy tropical note, perfect with shrimp.
- Eggplant: Cut into cubes, it becomes tender and smoky.
- Asparagus: Cut into 1-inch pieces, it grills quickly and adds a fresh, slightly bitter contrast.
- Corn on the Cob: Cut into thick rounds for a summery addition.
- Broccoli or Cauliflower Florets: Ensure they are cut into small, even pieces for quicker cooking.
Essential Seasonings and Oil
- Italian Seasoning: This blend typically includes herbs like oregano, basil, thyme, rosemary, and marjoram, providing a classic, aromatic flavor profile that complements both seafood and vegetables. You can also create your own blend or use other herb mixes like a Cajun spice blend for a kick, or a lemon-herb mix for a brighter taste.
- Garlic Salt: A simple way to infuse savory garlic flavor and essential seasoning. If you prefer, use garlic powder and a separate pinch of salt to control the sodium levels.
- Olive Oil: Used to coat the shrimp and vegetables, olive oil helps the seasonings adhere, prevents sticking to the grill, and contributes to a beautiful char and rich flavor. For a slightly different flavor profile, avocado oil or grapeseed oil can also be used, as they have high smoke points suitable for grilling.
Effortless Steps to Perfectly Grilled Shrimp Kabobs
These step-by-step photos and instructions are designed to help you visualize each stage of making this delightful recipe. For a quick jump to the full printable version of this recipe, complete with precise measurements and instructions, simply Jump to Recipe at the bottom of the page. This guide will ensure your shrimp kabobs are cooked to perfection every time!
- **Prepare Your Skewers:** If you are using wooden skewers, it is absolutely crucial to soak them in water for at least one hour before grilling. This prevents them from catching fire on the hot grill, ensuring your delicious kabobs stay intact. Metal skewers, of course, do not require this pre-soaking step.
- **Preheat Your Grill:** Begin by preheating your grill to 400°F (200°C). A properly preheated grill is essential for even cooking and achieving those appealing grill marks and a slight char on your ingredients.
- **Prepare the Shrimp:** Rinse your shrimp thoroughly under cold water and then pat them completely dry with paper towels. Removing excess moisture is key for seasonings to adhere and for the shrimp to sear beautifully rather than steam. Place the dried shrimp in a large mixing bowl.
- **Prepare the Vegetables:** Cut all your chosen vegetables into even-sized chunks. Aim for pieces that are roughly the same size as your shrimp. This ensures all ingredients cook uniformly on the grill. Place the cut vegetables into a separate large bowl.
- **Season the Ingredients:** In a small bowl, combine your Italian seasoning and garlic salt. Sprinkle about half of this mixture evenly over the shrimp, tossing gently to coat. Then, sprinkle the remaining seasoning mixture over your cut-up vegetables, tossing them well to ensure every piece is lightly coated.
- **Add the Olive Oil:** Drizzle half of the olive oil over the seasoned shrimp and the other half over the seasoned vegetables. Toss each bowl again thoroughly. The oil helps the seasonings adhere to the ingredients, adds flavor, and prevents sticking to the grill grates.
- **Thread the Kabobs:** Now comes the fun part! Carefully thread the shrimp and vegetables onto your prepared skewers, alternating between the shrimp and different vegetables. This creates visually appealing kabobs and helps ensure even cooking. For shrimp, it’s often best to thread them through both the “head” and “tail” ends so they lay flatter on the skewer and cook more evenly, preventing them from curling up excessively. Don’t overcrowd the skewers; leave a small space between each piece for better heat circulation.
- **Grill to Perfection:** Place the assembled kabobs directly on the preheated grill. Close the grill cover to allow the heat to circulate and cook the ingredients thoroughly. Cook for 4-5 minutes on one side, then carefully turn them over. Continue cooking for an additional 4-5 minutes on the other side. You may need to turn them one more time to finish cooking, ensuring all sides are lightly charred and the shrimp are opaque and pink. Total cooking time will typically be around 18-22 minutes, depending on the heat of your grill and the size of your shrimp and vegetable pieces.
Frequently Asked Questions & Expert Tips for Perfect Kabobs
The versatility of shrimp kabobs is one of their greatest strengths! Beyond the bell peppers, squash, zucchini, and red onion in this recipe, excellent additions or substitutions include mushrooms (cremini or button), eggplant (cut into similar-sized chunks), orange or yellow bell peppers for more color, cherry tomatoes (which burst with flavor when grilled), and even chunks of fresh pineapple for a sweet and savory twist. Feel free to mix and match based on what’s in season and your personal preferences.
Soaking wooden skewers in water for at least an hour before grilling is a crucial step to prevent them from catching fire on the hot grill grates. Without soaking, the dry wood can easily ignite, potentially ruining your kabobs and posing a safety hazard. If you want to skip this step, consider using metal skewers, which are reusable and don’t require pre-soaking.
To store leftover shrimp kabobs, first remove the shrimp and vegetables from the skewers. Place them in an airtight container and refrigerate promptly. Properly stored, they will remain fresh for up to 3 days. Reheat gently in a pan or microwave to avoid overcooking the shrimp, which can make them rubbery.
Shrimp cook very quickly! You’ll know they are done when they turn opaque pink and curl into a loose “C” shape. Be careful not to let them curl into a tight “O” shape, as this indicates overcooking and will result in a rubbery texture. A general rule of thumb is 2-3 minutes per side, but always check for that opaque pink color throughout.
Absolutely! Marinades can add another layer of flavor. For a zesty option, try a lemon-herb marinade with fresh lemon juice, olive oil, minced garlic, and chopped parsley. For a spicier kick, a chili-lime marinade with a touch of honey or agave works wonderfully. Marinate the shrimp for no more than 30 minutes, as acidic ingredients can “cook” the delicate shrimp. Vegetables can be marinated longer, up to a few hours.
No grill? No problem! You can still enjoy these delicious shrimp kabobs. An indoor grill pan works beautifully – just make sure it’s piping hot. Alternatively, you can bake them in the oven at 400°F (200°C) for about 10-15 minutes, flipping halfway, or broil them for 5-7 minutes, turning occasionally, until the shrimp are pink and opaque and the vegetables are tender-crisp.
Expert Grilling Tips for Success:
- **Don’t Overcrowd the Grill:** Give your kabobs enough space on the grill for proper airflow. Overcrowding can lower the grill’s temperature and lead to steaming rather than searing, preventing those desired char marks.
- **Oil Your Grates:** Even with olive oil on the food, it’s a good practice to lightly oil your grill grates before placing the kabobs down. This further reduces the chance of sticking.
- **Consider Separate Skewers:** If some of your chosen vegetables (like firmer carrots or potatoes) require significantly longer cooking times than shrimp, consider putting them on separate skewers. This allows you to cook each component to its ideal doneness.
Delightful Serving Suggestions for Your Shrimp Kabobs
Shrimp kabobs are a quintessential classic for any cookout, summer barbecue, or casual dinner party. Their vibrant colors and fresh flavors make them incredibly versatile. Serve them as the star of your meal alongside other beloved potluck favorites such as a refreshing corn salad, a zesty pineapple salsa for a tropical flair, a creamy potato salad, or perfectly charred grilled corn on the cob. For a more substantial dinner, these kabobs pair beautifully over a bed of fluffy rice, nutty quinoa, or a light and crisp leafy green salad with a vinaigrette dressing. A squeeze of fresh lemon juice over the finished kabobs will brighten all the flavors. For an extra touch, consider a drizzle of a homemade garlic-herb butter or a light yogurt-dill sauce.
Expand Your Grilling Horizons: More Delicious Recipes
If you’ve enjoyed these shrimp kabobs, you’re in for a treat! The grill offers endless possibilities for creating incredible meals. Here are some more fantastic grill recipes to inspire your next outdoor cooking adventure:
- Grilled Asparagus
- Cedar Plank Salmon
- Smoked Ribeye Steak
- How To Make Pizza on the Grill
- Marinated Grilled Chicken Skewers
- Grilled Corn and Zucchini Salad with Feta
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Shrimp Kabobs
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Course: Dinner
Cuisine: American
Ingredients
- 1 pound grilling shrimp shelled, deveined, tails on
- 1 cup red bell peppers 1 large bell pepper, sliced
- 1 cup yellow squash about 1 medium yellow squash, sliced
- 1 cup zucchini about 3/4 medium zucchini, sliced
- 1 cup red onion 1 medium onion, sliced
- 1 ½ Tablespoons Italian seasoning
- 1 ½ teaspoon garlic salt
- 2 Tablespoons olive oil
Things You’ll Need
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Grill
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Wooden skewers or metal
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Mixing bowls
Before You Begin
- We used “grilling shrimp” which is a plumper, heartier shrimp that can stand up to the grill. We bought them at the seafood counter in our local grocery store. If you can’t find grilling shrimp, try Tiger Shrimp instead.
- We suggest leaving the tails on for presentation and to use as a “handle” for guests to pick them up with after removing from skewers. This is not required, you can buy shrimp that the tails have already been removed if you prefer. Just be sure they are raw, not precooked.
- Be sure to thread the shrimp through each end (head and tail) so that they lay flat on the grill and cook evenly.
- Soaking wooden skewers will prevent them from catching fire on the grill. Alternatively, use metal skewers.
- Store leftovers in an air-tight container kept in the refrigerator for up to 3 days.
- To avoid overcrowding and ensure even cooking, don’t pack too many items onto each skewer. Leave a little space between the pieces.
Instructions
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If using wooden skewers, soak them in water for one hour to prevent burning.
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Preheat your grill to 400°F (200°C).
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Rinse the shrimp and pat them completely dry with paper towels. Place the dried shrimp in a large bowl.
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Cut all vegetables into even-sized chunks, roughly matching the size of the shrimp, and place them in a separate bowl.
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Combine the Italian seasoning and garlic salt. Sprinkle half of this mixture over the shrimp and the remaining half over the vegetables.
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Drizzle half the olive oil over the seasoned shrimp and the other half over the seasoned vegetables. Toss both bowls to ensure everything is well coated.
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Thread the shrimp and vegetables onto the skewers, alternating between meat and veggies for even cooking and visual appeal.
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Place the kabobs on the preheated grill and close the cover. Grill for 4-5 minutes, then turn. Cook for an additional 4-5 minutes on the other side. Continue turning as needed until the shrimp are opaque pink and the vegetables are tender-crisp, about 18-22 minutes total.
Nutrition
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The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.