Grilled Shrimp Kabobs with Vegetables Recipe

Grilled Shrimp Kabobs with Vegetables on a plate with herbs on the side

Grilled Shrimp Kabobs with Vegetables Recipe

The issue with most Grilled Shrimp Kabobs is that vegetables and shrimp don't cook at the same time, which results in either overcooked shrimp or undercooked vegetables. In my version of Shrimp and Vegetable Kabobs, I use a quick and easy technique to ensure that you end up with perfectly grilled and evenly cooked shrimp kabobs. They are so easy to make and perfect for entertaining.

Course Seafood

Cuisine American

Prep Time 15

Cook Time 10

Resting time 30

Total Time 55

Servings servings

Calories 203kcal

Author Aysegul Sanford

Ingredients

For the vegetables:

1 ½ large red or yellow bell pepper stemmed, seeded, and cut into small pieces
12-14 baby bella mushrooms About 8 ounces

For the marinade:

¼ cup olive oil
1 teaspoon lemon zest
¼ cup lemon juice freshly squeezed*
3 tablespoons honey
3 cloves of garlic minced
1 teaspoon paprika
Pinch of crushed red pepper flakes optional
2 tablespoons chopped Italian parsley
1 teaspoon kosher salt
½ teaspoon black pepper

For the Shrimp:

1 lb. shrimp 16-20 or 21-25 count, peeled and deveined

Instructions

Line a large microwave-safe plate with a layer of paper towel. Spread bell peppers skin side down in an even layer. Microwave on high for 2 minutes. Set aside to cool.
Line another microwave safe plate with a layer of paper towel. Spread mushrooms in an even layer and microwave for 3 minutes. Set aside to cool.
While the vegetables are cooling, make the marinade by mixing together olive oil, lemon zest, lemon juice, honey, garlic, paprika, red pepper flakes, parsley salt, and pepper in a bowl. Give it a whisk until fully combined.
Reserve 3 tablespoons of the marinade to use as sauce later.
If you are using wooden skewers, this is the time to soak them in water (they should be soaked for at least 30 minutes.)
Add the shrimp and the now-cooled vegetables. Toss to coat. Cover it with plastic wrap and refrigerate for 30 minutes.
To thread shrimp and vegetables onto the skewers: Lay a shrimp down and run the skewer through the center. Thread a mushroom onto the skewer through the sides of the cap, pushing it closer to the shrimp. Follow the mushroom with another shrimp and then a piece of pepper. Repeat shrimp and vegetable sequence two more times. Do not discard the marinade as we will use some of it to brush them as they are grilling.
When the skewer is full, gently press them so that they fit snugly in the center.
Follow the same steps for the rest of the skewers until you run out of shrimp and vegetables.
Heat a gas grill to medium-high (about 400 degrees F.) for about 10 minutes.
Place shrimp kabobs on the hot grill. Cook 3-4 minutes on each side brushing it with the leftover marinade a few times to make sure they are not drying. In the end, shrimp should be pink and opaque and vegetables should be tender.
Transfer onto a plate. Sprinkle it with fresh parsley and drizzle it with the reserved marinade/sauce. Serve with lemon wedges.

Notes

This recipe makes 5 to 6 skewers of shish and vegetable kabobs.
To store leftovers: To save your shrimp shish kabobs for later, remove the shrimp and vegetables from their skewers. Then, store the leftovers in an airtight container for up to 2 days.
When grilling shrimp kabobs, be sure to keep a close eye on them as shrimp cooks very fast.
To make ahead: If you want to make it 24 hours ahead, make the marinade without using lemon juice (we will add that before grilling), precook the veggies in the microwave, and marinate the veggies and shrimp in an airtight container overnight in the fridge. 30 minutes before you are ready to grill, stir in the lemon juice. Thread onto skewers and grill as written in the recipe.

Nutrition