Quick Grilled Shrimp Kabobs with Veggies

If you ask me, grilled shrimp kabobs are one of the best ways to enjoy summer cooking.

These colorful skewers loaded with juicy shrimp and fresh vegetables make dinner time feel like a backyard party. The smoky char from the grill brings out the natural sweetness of the shrimp, while the vegetables pick up that perfect grilled flavor.

I love how the shrimp gets a quick marinade in lemon and garlic before hitting the grill, and how the vegetables cook to that just-right tenderness while keeping their nice crunch. The whole combination works so well together.

It’s the kind of easy meal that feels special enough for company but simple enough for a regular weeknight dinner on the patio.

What Kind of Shrimp Should I Use?

For kabobs, you’ll want to use large or jumbo shrimp (around 16-20 or 21-25 per pound) since they’re easier to skewer and won’t overcook as quickly on the grill. Fresh shrimp is great if you can get it, but frozen shrimp is actually a smart choice since most “fresh” shrimp at the seafood counter was previously frozen anyway. When shopping, look for shrimp that’s either shell-on or peeled and deveined – both work well for kabobs, though peeled saves you some prep time. If you’re using frozen shrimp, thaw it overnight in the fridge or under cold running water, and make sure to pat it dry before marinating to help get a nice char on the grill.

Options for Substitutions

This kabob recipe is super adaptable and you’ve got plenty of options for switching things up:

• Shrimp: While shrimp makes these kabobs special, you can use chunks of chicken breast, salmon pieces, or even scallops. Just adjust cooking time accordingly – chicken will need longer on the grill.
• Vegetables: The beauty of kabobs is that you can swap veggies based on what you have. Try mushrooms, cherry tomatoes, yellow squash, or chunks of eggplant. Just make sure to cut everything in similar sizes for even cooking.
• Fresh herbs: No fresh parsley? Use cilantro instead. For the oregano, you can use dried (1 tablespoon) or swap with dried Italian seasoning or dried basil.
• Lime juice: Lemon juice works just as well here, or try a splash of orange juice for a different twist.
• Red wine vinegar: Feel free to use white wine vinegar, apple cider vinegar, or even more citrus juice if you’re out of vinegar.
• Red pepper flakes: You can use a dash of cayenne pepper, a squirt of sriracha, or even some diced jalapeño for heat instead.

Watch Out for These Mistakes While Grilling

The biggest challenge when grilling shrimp kabobs is preventing the shrimp from becoming rubbery and overcooked – they only need 2-3 minutes per side until they turn pink and opaque. Another common mistake is cutting vegetables in different sizes, which leads to uneven cooking – make sure all pieces are roughly 1-inch chunks so everything cooks at the same rate. If you’re using wooden skewers, don’t forget to soak them in water for at least 30 minutes before grilling, or they’ll burn and possibly break apart on the grill. For the juiciest results, marinate your shrimp for no more than 30 minutes (the acid in the marinade can start “cooking” the shrimp if left too long) and make sure your grill is preheated to medium-high heat (around 375-400°F) before adding the kabobs.

What to Serve With Shrimp Kabobs?

These colorful shrimp kabobs are so good served over a bed of fluffy rice or couscous to soak up all those tasty Mediterranean flavors. For a complete meal, I like to add a simple Greek salad on the side with chunks of cucumber, tomatoes, and feta cheese tossed in olive oil and oregano. You could also serve them with grilled pita bread brushed with olive oil and garlic, perfect for scooping up any extra sauce. If you’re keeping things light, a lemony quinoa salad or roasted garlic hummus makes an excellent accompaniment to these seafood skewers.

Storage Instructions

Keep Fresh: If you have any leftover grilled shrimp kabobs, take the ingredients off the skewers and place them in an airtight container. They’ll stay good in the fridge for up to 2 days. The vegetables might get a bit softer, but the flavors will actually continue to develop nicely!

Prep Ahead: Want to get a head start? You can prep these kabobs up to 8 hours before grilling. Thread everything onto the skewers, cover them well with plastic wrap, and keep them in the fridge. The marinade can also be made a day ahead – just give it a quick stir before using.

Enjoy Later: To eat your leftover kabobs, you can enjoy them cold in a salad, or gently warm them in the microwave for 30-45 seconds. I don’t recommend reheating them on the grill as the shrimp can get tough. If you’re planning to make extra, consider keeping the shrimp and veggies separate for easier reheating!

Preparation Time	15-30 minutes
Cooking Time	10-15 minutes
Total Time	25-45 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2000
• Protein: 130-150 g
• Fat: 200-220 g
• Carbohydrates: 40-50 g

Ingredients

For the chimichurri sauce:

• 1/4 cup fresh oregano
• 1/2 tsp salt
• 1 cup fresh parsley (finely chopped for best texture)
• 1 tbsp red onion (finely chopped)
• 3/4 cup olive oil (a good quality extra virgin olive oil is best)
• 2 tbsp red wine vinegar
• 2 to 3 garlic cloves (freshly minced for best flavor)
• 1 tbsp lime juice
• 1/4 tsp red pepper flakes

For the shrimp and vegetables:

• 2 small zucchinis (cut into 1-inch thick rounds)
• 2 bell peppers (any color, cut into 1-inch pieces)
• 2 lb shrimp (peeled and deveined)
• 1 large red onion (cut into 1-inch wedges)

Step 1: Prepare Skewers and Chimichurri Sauce

If you’re using wood or bamboo skewers, begin by soaking them in water while preparing the other ingredients.

This will prevent them from burning on the grill.

Next, in a large (5-quart) bowl or dish, combine all the ingredients for the Chimichurri sauce: finely minced parsley, finely minced fresh oregano, 3/4 cup corn oil, lime juice, red wine vinegar, minced garlic, minced red onion, salt, and red pepper flakes.

Mix these ingredients well.

Set aside half of the mixture in a small serving bowl; this will be your Chimichurri sauce for serving.

Step 2: Prepare and Marinate Shrimp and Vegetables

Slice the zucchini into rounds.

Clean the bell peppers and cut them into 1-2 inch squares.

Cut the red onion into quarters and then into 1-2 inch pieces.

Add the shrimp and chopped vegetables to the large bowl containing half of the Chimichurri marinade.

(Remember to set half aside so it isn’t contaminated by the raw shrimp!) Mix the shrimp and vegetables thoroughly with the marinade.

Allow them to marinate for at least 20-40 minutes, or up to 2 hours for more intense flavor.

Step 3: Preheat the Grill and Skewer Ingredients

Preheat your grill to high heat, aiming for at least 300°F.

While the grill is heating up, thread the marinated shrimp and vegetables onto the soaked skewers.

Try to arrange 2-3 shrimp per skewer, alternating with pieces of vegetables.

This can be done in advance to save time during the grilling process.

Step 4: Grill the Skewers

Once the grill is preheated, carefully place the skewers on the grill and cover.

Grill undisturbed for about 5 minutes, allowing the ingredients to cook thoroughly.

Use grilling tongs to flip the skewers gently, then cover and continue to cook for another 5 minutes, or until the shrimp is fully cooked and opaque.

Step 5: Serve the Grilled Skewers

Remove the skewers from the grill.

Serve them warm with the remaining Chimichurri sauce on the side for dipping or drizzling.

Enjoy your flavorful and vibrant grilled shrimp and vegetable skewers!