Description
Grilled shrimp kabobs bring summer flavor to any night of the week. Quick, vibrant, and packed with protein, they’re a restaurant-quality dish you can make at home in under an hour.
Ingredients
Scale
- 2 pounds large shrimp (21–25 count), peeled and deveined with tails removed
- 2 medium red bell peppers, cut into 1-inch chunks
- 2 medium yellow bell peppers, cut into 1-inch chunks
- 1 large red onion, cut into 1-inch pieces
- 2 medium zucchini, sliced into thick rounds
- 1 cup cherry tomatoes, whole
- 8–10 wooden or metal skewers
- ¼ cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 3 cloves garlic, minced
- 2 teaspoons dried oregano
- 1 teaspoon paprika
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Whisk together olive oil, lemon juice, minced garlic, oregano, paprika, cumin, salt, and pepper until well combined.
- Add shrimp and toss gently to coat. Marinate in the refrigerator for 15-30 minutes.
- While shrimp marinates, cut vegetables into uniform pieces. If using wooden skewers, soak them in water for 15-20 minutes.
- Thread shrimp and vegetables onto skewers in alternating pattern: shrimp, red pepper, onion, zucchini, shrimp, yellow pepper, cherry tomato.
- Preheat grill to medium-high heat (400°F) and oil grates lightly.
- Grill skewers for 2-3 minutes per side, until shrimp are pink and opaque. Brush with extra marinade during the last minute of cooking.
- Remove kabobs from grill and let rest 2 minutes before serving.
Notes
Don’t over-marinate the shrimp—30 minutes max. Keep vegetables uniform for even cooking, and leave space on skewers to ensure proper heat circulation.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 kabobs
- Calories: 248
- Sugar: 4g
- Sodium: 420mg
- Fat: 8g
- Saturated Fat: 1.2g
- Unsaturated Fat: 6.8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 285mg