Shrimp Kabobs with Vegetables Recipe ~ A Family Feast

Shrimp Kabobs with Vegetables Recipe

Shrimp Kabobs with Vegetables Recipe
Shrimp Kabobs with Vegetables Recipe

The ultimate summer seafood dish is Shrimp Kabobs with Vegetables. My technique ensures that both the shrimp and the vegetables are cooked evenly in this recipe.

Plus, this recipe comes together quickly and creates a visually stunning presentation—perfect for any party potluck!

This low-carb shrimp shish kabob recipe is smoky, succulent, and soaked in a zesty marinade, making it the ideal summer grilling meal.

Grilled shrimp kabobs are simple to make and cook in a matter of minutes. This recipe for grilled shrimp kabobs is guaranteed to be faster than ordering takeout.

The colorful kabobs are due to the variety of vegetables used. This meal is truly spectacular, but it requires very little effort.

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Recipe for Grilled Shrimp Kabobs with Vegetables

Most Grilled Shrimp Kabobs have the problem of vegetables and shrimp not cooking at the same time, resulting in overcooked shrimp or undercooked vegetables.

I use a quick and easy technique to ensure perfectly grilled and evenly cooked shrimp kabobs in my version of Shrimp and Vegetable Kabobs.

They’re incredibly simple to make and are ideal for entertaining.

It’s no secret that Grilled Shrimp Kabobs with Vegetables is one of my favorite BBQ recipes. This dish will have the whole family begging for more, combining the smoky flavor of the grill with succulent shrimp and garlicky vegetables.

What’s the best part? My grilled shrimp kabob recipe uses a special technique to ensure that the vegetables and shrimp are cooked evenly every time.

With this simple summer dish, you can say goodbye to failed grilling attempts and hello to foolproof eats!

Why Should You Prepare This Dish?

These BBQ shrimp and vegetable skewers have so much to love: they combine my famous Grilled Shrimp Recipe with the nutritious, garden-fresh taste of marinated vegetables.

Using a simple, ingenious grilling recipe/technique I learned from the folks at America’s Test Kitchen, cook your shrimp and veggie skewers evenly every time.

This dish uses one simple ingredient: my easy shrimp marinade, to combine the mouthwatering flavors of garlic, lemon, and fresh herbs for a visually impressive presentation.

Main Ingredients for The Recipe: Wondering what should you put on skewers with shrimp?

With these flavorful and fresh ingredients, you can find everything you need for the perfect dinner at your local grocery store.

Seasoning for Shrimp Kabobs

  • Shrimp
  • Mushroom
  • Peppers
How to Make Shrimp Kabobs on the Grill ~ Grilled Shrimp Kabobs

Do you want shrimp skewers with vegetables that are perfectly cooked? You can forget about guesswork with my foolproof grilling method!

Keep in mind that shrimp cooks much faster than vegetables on the grill, so keep that in mind when grilling shrimp shish kabobs.

To ensure even cooking, America’s Test Kitchen recommends pre-cooking the vegetables in the microwave for a few minutes. They’ll be semi-cooked and softened by the time they hit the grill.

As a result, by the time the shrimp is perfectly grilled, they are fully cooked.

Microwave Vegetables

Line two microwave-safe plates with paper towels to prepare the plates.

  • Cook the bell peppers: Place a single layer of chopped bell peppers on a plate. Microwave the peppers for 2 minutes on high and then set aside to cool.
  • Cook the mushrooms: Place an even layer of mushrooms on the other plate. Microwave the mushrooms for three minutes on high, then set aside to cool.

Prepare the marinade

  • Toss together the olive oil, lemon zest, lemon juice, honey, fresh garlic, paprika, red pepper flakes, parsley, salt, and pepper in a large mixing bowl.
  • Set aside 3 tablespoons of the mixture to use as a sauce later.
  • Marinate the kabobs: In a mixing bowl, combine the shrimp and cooled vegetables.
  • Cover the bowl with plastic wrap and place it in the refrigerator for 30 minutes after it has been fully coated.
  • Soak wooden skewers in water during this time if you’re using them.

Thread the Skewers

Organize the ingredients as follows: From tail to head, run the skewer through the center of a shrimp.

With a mushroom threaded through its cap, follow the shrimp. After that, add another shrimp and a piece of pepper. To make a full kabob, repeat this sequence two more times.

Finish threading the skewers

Continue threading the skewers until you’ve used up all of your shrimp and vegetables. Make sure the ingredients are firmly pressed into the skewers’ centers.

Thread the vegetables and shrimp so that the largest surface area of each piece touches the grill for even grilling.

Thread the skewer through both the tail and the head of the shrimp. After threading the shrimp, the skewer should be able to lie flat.

Thread the skewer horizontally through the cap of the mushroom, leaving the top of the cap unpierced.

Thread the skewer through each end of your cut for the peppers. After being threaded, the small pieces should be able to lay almost flat.


Preheat the grill for 10 minutes on medium-high on a gas grill.

Grill the kabobs: Place the skewers on the grill and cook for 3-4 minutes on each side. Brush each side with leftover shrimp kabob sauce while they’re cooking.

When the shrimp turns pink and opaque, and the vegetables have grill marks, the kabobs are done.

Serve: If desired, serve the skewers with lemon wedges on a serving plate. Season the kabobs with fresh parsley and the remaining sauce before serving.

Expert Grilling Shrimp Kabobs Recommendations:

Easy dinners have just gotten a whole lot easier: You won’t believe how easy it will be to make these grilled shrimp and vegetables once you’ve learned these helpful hints.

  • For the best grilling results, use large shrimp for this recipe.
  • Small shrimp cook much faster than most vegetables, resulting in inconsistent grill times.
  • Don’t forget to pre-cook the vegetables. Pre-cooking the vegetables ensures that both the shrimp and the vegetables finish grilling at the same time.
  • If you’re using wooden skewers, soak them first before using them on the grill.
  • Before you put the skewers on the grill, make sure it’s completely hot.
  • While the kabobs are on the grill, lightly brush them with the leftover marinade a few times.
  • This will not only enhance their flavor but will also prevent dry, tough kabobs.
  • While the kabobs are on the grill, keep an eye on them.
  • Shrimp cooks quickly, so you’ll need to pay close attention to avoid overcooking.
  • To get the most flavor out of your dish, season it with salt, pepper, and chopped parsley before serving.
  • For extra juicy shrimp, drizzle some shrimp shish kabob marinade on top!
What to Do with Leftovers – How to Store Leftovers

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

Serving Suggestions for Shrimp Kabobs

Juicy shrimp mushroom kabobs are delectable on their own, but they’re even better when served alongside other delectable dishes!


Shrimp and pepper kabobs are a quick and easy meal that can be prepared at any time of the week. With these frequently asked cooking questions, you can make your time on the outdoor grill even easier:

Q: What to put on shrimp skewers?

A: Vegetable kabobs are best made with quick-cooking vegetables. For example, one of my favorite recipes uses quartered and separated red onion and zucchini. However, whatever vegetable you use, make sure it’s cut evenly.

Q: What’s the best temperature for shrimp kabobs on the grill?

A: Grill your kabobs over medium-high heat, around 400 degrees F.

Q: How do you bake shrimp kabobs?

A: Follow the same pre-cooking method for the vegetables when making these seafood kebabs in the oven. After that, broil the kebabs for 4 minutes on each side after they’ve come together.

Q: How long do I cook shrimp skewers on the grill?

A: For cajun shrimp skewers, I find that 3-4 minutes per side on the grill is ideal. If in doubt, cook your kabobs until the shrimp is pink and opaque, and the vegetables are tender and charred.

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