Grilled Shrimp Kabobs

Juicy shrimp grilled to smoky perfection, threaded with colorful, seasoned veggies — these shrimp kabobs are the kind of meal I turn to when I want something quick, flavorful, and fun to eat. Whether it’s a weekend barbecue with family or just a Wednesday dinner when I’m too tired to fuss, these skewers come through every time.

And the best part? You can prep everything ahead of time, toss them on the grill for just a few minutes, and dinner is ready. No fancy ingredients, no hard-to-follow steps — just solid flavors and real ingredients.

Why This Recipe Works So Well

Shrimp kabobs are my go-to when I’m short on time but want something that feels a little festive. They grill up in minutes, and because shrimp are so good at soaking up flavor, even a quick marinade gives you incredible results.

What really makes this recipe work for me is the mix of textures and colors. You’ve got the charred sweetness of bell peppers, the meaty bite of mushrooms, the slight crunch of onions — and all of it complements those juicy shrimp. It’s a full meal on a stick. Serve it with some lemon rice or even just a salad, and you’re golden.

Rainy day? No problem. I’ve made these on a grill pan on the stovetop and even under the broiler in a pinch. Still fantastic.

The Best Veggies for Kabobs

You’ve got options here, and I’ve played around with a bunch depending on what’s in the fridge. Here are the ones that hold up well on the grill:

• Bell peppers (red, yellow, orange — go wild)

• Red onions – they get sweet and tender after grilling

• Zucchini and yellow squash – slice them thick so they don’t go mushy

• Grape or cherry tomatoes – they’ll blister and soften beautifully

• Button or baby Bella mushrooms – meaty and perfect with shrimp

If you’re feeling a little adventurous, try:

• Eggplant (marinate it first so it doesn’t dry out)

• Small chunks of corn on the cob

• Boiled baby potatoes

• Brussels sprouts (cut in half)

Once, I even added pineapple for a sweet twist — the char on the fruit made the whole thing taste like summer on a stick.

Ingredients You’ll Need

For the Shrimp Marinade:

• Shrimp (peeled and deveined, large size works best)

• Fresh thyme and oregano (or dried, if that’s what you’ve got)

• Black pepper, cumin, and red pepper flakes

• Garlic (go fresh and generous)

• Italian seasoning

• Olive oil

• Lemon juice

• Salt

For the Veggies:
Whatever mix you like — just cut them into even-sized pieces so they cook evenly.

Let’s Make It

Here’s how I get these grilled shrimp kabobs on the table fast:

1. Prep the Grill – Heat your outdoor grill (gas or charcoal) to medium-high. If using a grill pan indoors, give it a light oiling to stop the shrimp from sticking.

2. Mix the Marinade – In a bowl, stir together thyme, oregano, black pepper, cumin, garlic, chili flakes, Italian seasoning, olive oil, and lemon juice.

3. Season the Shrimp – Toss your shrimp with salt, then pour in most of the marinade. Let them sit while you prep the veggies.

4. Prep the Veggies – Use the leftover marinade to coat your chopped vegetables. This way, everything tastes cohesive once grilled.

5. Assemble the Skewers – Thread shrimp and veggies in an alternating pattern. I like to start and end with something sturdy like a mushroom or pepper to help keep everything in place.

6. Grill Time – Cook the kabobs for 2-3 minutes per side until the shrimp are opaque and veggies have some char. Don’t walk away — shrimp cook fast!

My Go-To Tips

• Wooden Skewers? Soak them in water for 30 minutes before grilling so they don’t burn.

• Switch It Up – Try jerk marinade, teriyaki, or even a honey-lime blend if you’re in the mood for something different.

• A Little Heat – I usually sneak in a dash of hot sauce or some chopped jalapeño into the marinade.

• No Shrimp? No problem. Portobello or oyster mushrooms work great for a plant-based version.

• Pineapple Fan? Add some chunks between the shrimp. The sweet, caramelized fruit with the smoky shrimp is pure magic.

• Beer Trick – A 10-minute soak in beer gives the shrimp a nice malty kick. Don’t leave them longer, or they get rubbery.

What to Do with Leftovers

I always make extra — grilled shrimp is too good not to repurpose. Here’s how I stretch the leftovers:

• Toss into fried rice – Just chop everything up and fry with leftover rice and soy sauce.

• Next-day salad topper – Cold grilled shrimp over a crunchy salad with lemon vinaigrette is a lunch dream.

• Shrimp soup – Warm some chicken broth, toss in the leftover kabobs (off the skewer), and you’ve got a brothy, smoky shrimp soup in 5 minutes.

• Quesadilla upgrade – Stuff them into a tortilla with cheese, grill it, and thank me later.

• Taco night – Add some salsa, avocado, and grilled shrimp to soft tortillas and boom — taco Tuesday is on.

Store leftovers in the fridge (airtight container) for up to 3-4 days, or freeze them for later — though I rarely have any left to freeze!

Serving Ideas That Work Every Time

I usually serve these shrimp kabobs with:

• Lemon-herb rice or buttered couscous

• A simple cucumber-yogurt salad

• Garlic bread or flatbreads on the side

• A cold drink — mango lemonade or iced mint tea is a hit here

If I’m feeding a crowd, I just lay everything out buffet-style with extra sauces, lemon wedges, and fresh herbs for garnish. It feels like a mini backyard party, even if it’s just a regular Wednesday.

Common Questions I Get

Can I make this ahead?
Yes — marinate the shrimp and chop the veggies in the morning. Keep them separate in the fridge, then assemble and grill when ready.

How do I know the shrimp are done?
They’ll turn pink and curl into a “C” shape. Overcooked shrimp curl tightly into an “O” and taste chewy.

What if I don’t have a grill?
Use a stovetop grill pan or broil them in the oven. Just keep an eye on them — shrimp cook quickly!

Can I use frozen shrimp?
Absolutely. Just thaw them completely first and pat them dry before marinating.

Let me tell you, these grilled shrimp kabobs are the kind of meal that gets folks hovering near the grill, “just checking.” Once you make them, they’ll become part of your regular rotation — no doubt.

Yield: 6

Grilled Shrimp Kabobs

Print

Tender shrimp kissed with citrus and spice, then grilled to perfection alongside vibrant, smoky vegetables—this is the kind of meal that makes summer dinners feel special even on a busy weeknight. It’s easy to prep, quick to cook, and endlessly customizable based on what veggies you have on hand.

Prep Time 20 minutes

Cook Time 6 minutes

Total Time 6 minutes

Ingredients

For the Shrimp Marinade:

• 2 pounds large shrimp, peeled and deveined
• 1 tablespoon minced garlic (about 3 cloves)
• 3–4 tablespoons lemon juice
• 3–4 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon freshly ground black pepper
• 1–2 teaspoons chopped fresh oregano (or ½ tsp dried)
• 2 teaspoons fresh thyme leaves
• ½ teaspoon Italian seasoning
• 1 teaspoon red pepper flakes
• Salt, to taste

Vegetables for Skewers:

• 2 bell peppers, cut into large chunks
• 1 red onion, cut into wedges and separated into layers
• 1 zucchini, thickly sliced
• 1 yellow squash, peeled and sliced into rounds

Instructions

1. If you’re using wooden skewers, go ahead and soak them in water for at least 20 minutes—this keeps them from burning on the grill. Metal skewers skip that step.
2. In a small bowl, mix together the garlic, lemon juice, olive oil, cumin, black pepper, oregano, thyme, Italian seasoning, and red pepper flakes. Give it a taste and season with salt as needed.
3. Place the shrimp in a large bowl and toss them with most of the marinade—save a few spoonfuls for the vegetables.
4. In a separate bowl, combine the veggies with the reserved marinade and a pinch of salt. Toss until they’re evenly coated.
5. Thread the shrimp and vegetables onto skewers, alternating them for even cooking and a colorful presentation.
6. Preheat your grill or grill pan over medium-high heat. If you're using a grill pan, lightly oil it to prevent sticking.
7. Grill the skewers for about 2 to 3 minutes per side. You’ll know they’re ready when the shrimp turn pink and opaque, and the veggies are tender with a little char.
8. Serve immediately with your favorite sides—think rice, salad, or a creamy orzo dish.

Notes

• Skewers: If using wood, don’t forget to soak them!
  
• Shrimp: Frozen shrimp works great in a pinch—just make sure they’re deveined before marinating.
  
• Leftovers: These are best eaten fresh, but leftovers can be gently reheated or added to salads the next day.
  
  

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 912Total Fat 80gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 66gCholesterol 319mgSodium 1555mgCarbohydrates 16gFiber 3gSugar 5gProtein 37g

Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

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Try Other Shrimp Recipes:

• Shrimp Corn Chowder
• Shrimp Egg Rolls
• Shrimp and Scallop Scampi