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Grilled Shrimp Kabobs

Grilled Shrimp Kabobs

iamwinfred
These Grilled Shrimp Kabobs bring restaurant-quality seafood right to your backyard. Fresh shrimp marinates in a zesty blend of garlic, lemon, and herbs, then gets threaded onto skewers with colorful vegetables. The high heat of the grill creates a slight char on the outside while keeping the shrimp tender and juicy inside — delivering a burst of smoky, savory flavor in every bite.
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Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 285 kcal

Equipment

  • Grill Gas or charcoal
  • Metal or wooden skewers If using wooden, soak in water for 30 minutes before grilling
  • Large mixing bowl
  • Whisk
  • Sharp knife and cutting board
  • Grill brush
  • Basting brush
  • Tongs
  • Grill basket (optional) Useful if shrimp or small vegetables risk falling through grill grates

Ingredients
  

Marinade

  • 1/4 cup olive oil 60ml
  • 3 tbsp fresh lemon juice about 1 large lemon
  • 4 garlic cloves minced
  • 2 tbsp fresh parsley chopped
  • 1 tbsp fresh basil chopped
  • 1 tsp paprika
  • 1/2 tsp red pepper flakes
  • 1 tsp salt
  • 1/2 tsp black pepper

Kabobs

  • 2 lbs large shrimp about 900g; peeled and deveined, tails on or off; 16-20 count per pound recommended
  • 1 red bell pepper cut into 1-inch pieces
  • 1 yellow bell pepper cut into 1-inch pieces
  • 1 red onion cut into 1-inch pieces
  • 1 zucchini sliced into 1/2-inch rounds
  • 8 cherry tomatoes rinsed and patted dry

For Serving

  • lemon wedges for squeezing over finished kabobs
  • fresh herbs (optional) additional chopped parsley or basil for garnish

Instructions
 

  • Whisk together olive oil, lemon juice, minced garlic, parsley, basil, paprika, red pepper flakes, salt, and black pepper in a large bowl until well combined. Set aside 2 tablespoons of marinade in a small bowl for basting.
  • Add shrimp to the marinade, toss to coat evenly, then cover and refrigerate for 30 minutes to 1 hour. Do not marinate longer than 2 hours or the acid will begin to cook the shrimp.
  • Cut bell peppers and red onion into 1-inch pieces, slice zucchini into 1/2-inch rounds, and rinse and dry cherry tomatoes. Keep vegetables at room temperature while shrimp marinates.
  • Remove shrimp from marinade and let excess drip off, then thread onto skewers alternating with vegetables — starting with bell pepper, then shrimp (pierced through both ends in a C-shape), onion, zucchini, shrimp, and cherry tomato. Leave a small gap between each piece for even heat circulation.
  • Preheat your grill to medium-high heat (375–400°F / 190–205°C), scrub grates clean, and oil them with a paper towel dipped in oil. Let the grill heat for at least 10 minutes before adding kabobs.
  • Place kabobs perpendicular to the grates, close the lid, and grill for 3–4 minutes per side, basting with reserved marinade, until shrimp are pink, opaque, and lightly charred at the edges.
  • Transfer kabobs to a serving platter, rest for 2–3 minutes, then squeeze fresh lemon juice over the top and garnish with chopped herbs. Serve immediately.

Notes

  • Don't overcook: shrimp turn rubbery quickly — remove from heat as soon as they turn pink and opaque.
  • Use large shrimp (16–20 count per pound) for the best results; smaller shrimp can dry out too fast.
  • Pat shrimp dry with paper towels before marinating so the marinade adheres better.
  • Never marinate longer than 2 hours — the citric acid will start to denature the proteins and make shrimp mushy.
  • Soak wooden skewers in water for at least 30 minutes before use to prevent burning on the grill.
  • Cut all vegetables to a similar size so they cook evenly alongside the shrimp.
  • Oil the grill grates well right before adding the kabobs — this is the best defense against sticking.
  • No grill? Bake at 425°F (220°C) for 8–10 minutes, flipping once, or broil for 2–3 minutes at the end for char.
  • Store leftover shrimp and vegetables (removed from skewers) in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over medium heat for 2–3 minutes.
  • Leftovers work great chopped into salads, grain bowls, wraps, or pasta throughout the week.

Nutrition

Serving: 1ServingCalories: 285kcalCarbohydrates: 12gProtein: 32gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 285mgSodium: 890mgPotassium: 520mgFiber: 3gSugar: 6gVitamin A: 45IUVitamin C: 180mgCalcium: 12mgIron: 18mg
Keyword easy shrimp recipe, grilled shrimp kabobs, seafood kabobs, shrimp skewers, summer grilling
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