Grilled Shrimp Kabobs with Vegetables Recipe - Foolproof Living (2024)

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Why Should You Make This Recipe?

Pairing my famous Grilled Shrimp Recipe with the nutritious, garden-fresh taste of marinated veggies, these BBQ shrimp and vegetable skewers have so much to love:

• Evenly cook your shrimp and veggie skewers every time using a simple, ingenious grilling recipe/technique I learned from folks over at America’s Test Kitchen.
• This dish combines the mouthwatering flavors of garlic, lemon, and fresh herbs for a visually impressive presentation using one simple ingredient: my easy shrimp marinade!

Key Ingredients For The Recipe:

Wondering what to put on skewers with shrimp? With these flavorsome and fresh ingredients, you can find all you need for the perfect dinner at your local grocery store.

• Shrimp Kabob Seasoning: For the shrimp kabob marinade, gather olive oil, lemon zest, fresh lemon juice, honey, minced garlic, paprika, red pepper flakes, parsley, salt, and black pepper.
• Shrimp: You’ll need 1 lb. of large or jumbo shrimp that has been peeled and deveined. While I prefer the larger shrimp (16-20 count), you can make this recipe using 21-25 count as well.

• Mushrooms: To ensure even cooking, I recommend using baby bella mushrooms (also called cremini mushrooms) that are equal in size as much as possible. If they are too big then cut them to make them to make sure they are equal in size. I also recommend cutting the stems to provide an even/uniform surface on the skewer while grilling it.
• Peppers: Select 1 ½ large red or yellow bell peppers. These peppers should be stemmed, seeded, and cut into 1-inch pieces that approximate the size of your mushrooms.

How to Make Shrimp Kabobs on the Grill

Want your shrimp skewers with veggies cooked to perfection? Take the guesswork out of the grill with my foolproof cooking method!

Microwave Vegetables

• Prepare the plates: Line two microwave-safe plates with paper towels.
• Cook the bell peppers: On one plate, spread a single layer of the chopped bell peppers. Microwave the peppers on high for 2 minutes, then set them aside to cool.
• Cook the mushrooms: On the other plate, spread an even layer of the mushrooms. Microwave the mushrooms on high for 3 minutes, then set them aside to cool.

Make the Marinade

• Combine the ingredients: In a large bowl, whisk together the olive oil, lemon zest, lemon juice, honey, fresh garlic, paprika, red pepper flakes, parsley, salt, and pepper. Reserve 3 tablespoons of the mixture to use as a sauce later.
• Marinate the kabobs: Mix the shrimp and cooled vegetables in the marinade. Once fully coated, cover the bowl with plastic wrap and refrigerate it for 30 minutes. If you’re using wooden skewers, soak them in water during this time.

Thread the Skewers

• Thread the ingredients: Run the skewer through the center of a shrimp, from tail to head. Follow the shrimp with a mushroom, threaded through its cap. Then, add another shrimp, followed by a piece of pepper. Repeat this sequence two more times for a full kabob.
• Finish the skewers: Repeat this threading process until you have used up all your shrimp and vegetables. Make sure that the ingredients are snugly pressed into the center of each skewer.

Try My Foolproof Skewering Technique For Best Results:

To ensure even grilling, thread the vegetables and shrimp so that the largest surface area of each piece will touch the grill.

• For the shrimp, thread the skewer so that it hits both the tail and the head. The skewer should be able to lie flat after threading the shrimp.
• For the mushroom, thread the skewer through the cap horizontally, so that the top of the cap is unpierced.
• For the peppers, thread the skewer through each end of your cut. The small pieces should be able to lay almost flat after being threaded.

Grill

• Heat the grill: Preheat a gas grill to medium-high for 10 minutes.
• Grill the kabobs: Place skewers on the grill, cooking each side for 3-4 minutes. While they cook, lightly brush each side with leftover shrimp kabob sauce. The kabobs are done when the shrimp turn pink and opaque, and the vegetables are tender with grill marks.
• Serve: Transfer the skewers to a serving plate with lemon wedges, if desired. Season the kabobs with fresh parsley and top them with the remaining sauce.

Expert Tips for Cooking Shrimp Kabobs on the Grill:

Easy dinners just got easier: You won’t believe how simple these grilled shrimp and vegetables will be once you learn these clever tips.

• Use large shrimp for this recipe for the best grilling results. Small shrimp cook much more quickly than most vegetables, leaving you with mismatched grill times.
• Don’t skip pre-cooking the vegetables. Vegetables take longer to cook than shrimp, so pre-cooking them ensures that both ingredients finish grilling at the same time.
• If you use wooden skewers, be sure to soak them before putting them on the grill.
• Make sure the grill is fully heated before placing the skewers on top.
• Lightly brush the kabobs with leftover marinade a few times while they’re on the grill. Not only will this intensify their flavor, but it will also avoid dry, tough kabobs.
• Don’t leave the kabobs’ side while they’re on the grill. Shrimp cooks very quickly, so your full attention is essential to avoid overcooking.
• Season your dish with salt, pepper, and chopped parsley before serving it for maximum flavor. You can also drizzle some shrimp shish kabob marinade on top for extra juicy shrimp!

How to Store Leftovers

To save your shrimp shish kabobs for later, remove the shrimp and vegetables from their skewers. Then, store the leftovers in an airtight container for up to 2 days.

Grilled Shrimp Kabobs with Vegetables Recipe

Yields: 4 servings

The issue with most Grilled Shrimp Kabobs is that vegetables and shrimp don't cook at the same time, which results in either overcooked shrimp or undercooked vegetables. In my version of Shrimp and Vegetable Kabobs, I use a quick and easy technique to ensure that you end up with perfectly grilled and evenly cooked shrimp kabobs. They are so easy to make and perfect for entertaining.

Nutrition

Calories: 203kcal | Carbohydrates: 20g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Sodium: 589mg | Potassium: 414mg | Fiber: 2g | Sugar: 16g | Vitamin A: 1607IU | Vitamin C: 69mg | Calcium: 25mg | Iron: 1mg