Tasty Grilled Shrimp Kabobs

I didn’t know grilled shrimp kabobs could be a weeknight dinner until I tried making them on a whim last summer. I always thought kabobs were this complicated thing you only made for backyard parties, but it turns out they’re just stuff on a stick that cooks in like ten minutes.

The secret is in the marinade. You throw together a bunch of spices with olive oil and lemon juice, let the shrimp sit in it for a bit, and suddenly you’ve got restaurant-quality flavor. Then you skewer everything up with whatever vegetables you have around—peppers, onions, zucchini—and toss it all on the grill. No fancy skills required, just threading things onto sticks and flipping them a couple times.

What Kind of Shrimp Should I Use?

For kabobs, you’ll want to grab large or jumbo shrimp since they hold up better on the grill and won’t fall through the grates. Fresh shrimp is great if you can find it, but honestly, most shrimp at the grocery store has been frozen anyway, so don’t stress about buying frozen. Just make sure to thaw them properly in the fridge overnight or under cold running water if you’re short on time. Look for shrimp that’s already peeled and deveined to save yourself some prep work, and if you’re buying shell-on, count on losing about a quarter of the weight once you peel them.

Options for Substitutions

These kabobs are easy to customize based on what you have in your kitchen:

• Shrimp: If shrimp isn’t your thing or you want to mix it up, try chicken breast cubes, scallops, or firm fish like salmon or swordfish. Just adjust cooking time – chicken will need a few extra minutes to cook through.
• Fresh herbs: Don’t have fresh thyme or oregano? Dried herbs work fine – just use about half the amount since dried herbs are more concentrated. You can also swap in fresh basil or parsley for a different flavor profile.
• Lemon juice: Lime juice makes a great substitute and gives the kabobs a slightly different citrus kick. You could also use white wine vinegar in a pinch.
• Bell peppers: Any color bell pepper works here, or you can use cherry tomatoes, mushrooms, or pineapple chunks for variety.
• Zucchini and squash: Feel free to swap these with whatever vegetables you have – eggplant, cherry tomatoes, or mushrooms all grill nicely. Just cut them into similar-sized pieces so everything cooks evenly.
• Red pepper flakes: If you want less heat, reduce the amount or leave them out completely. For more spice, add a pinch of cayenne pepper.

Watch Out for These Mistakes While Grilling

The biggest mistake when grilling shrimp kabobs is overcooking them, which turns the shrimp rubbery and tough – since shrimp cook incredibly fast, they’re done as soon as they turn pink and opaque, usually just 2-3 minutes per side.

Another common error is cutting your vegetables too small or making them the same size as the shrimp, but vegetables take longer to cook, so cut bell peppers, onions, zucchini, and squash into larger chunks than you think you need.

For even better results, consider threading shrimp and vegetables on separate skewers so you can remove the shrimp as soon as they’re done while letting the vegetables continue cooking.

Don’t skip soaking your wooden skewers for at least 20 minutes – dry skewers will catch fire on the grill and potentially ruin your dinner.

What to Serve With Shrimp Kabobs?

Grilled shrimp kabobs are perfect over a bed of fluffy rice – whether you go with white rice, brown rice, or even cilantro lime rice to play up those bright flavors. I love serving these with warm pita bread or naan on the side, which is great for scooping up any extra marinade or juices from the veggies. A simple cucumber and tomato salad with a squeeze of lemon makes a refreshing side that won’t weigh you down, or you could toss together a quick Greek salad with feta cheese. If you want something heartier, grilled corn on the cob or a quinoa salad with fresh herbs rounds out the meal nicely.

Storage Instructions

Store: Leftover grilled shrimp kabobs keep well in the fridge for up to 3 days in an airtight container. I like to take the shrimp and veggies off the skewers before storing so they’re easier to reheat and use in other dishes throughout the week.

Freeze: You can freeze the cooked kabobs for up to 2 months, though the veggies might get a bit softer when thawed. Remove everything from the skewers first and store in a freezer-safe container or bag.

Reheat: Warm up your kabobs in a skillet over medium heat for a few minutes until heated through. The microwave works too, but keep it on medium power so the shrimp doesn’t get rubbery. I sometimes toss the leftovers into pasta or a salad instead of reheating them.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 950-1100
• Protein: 135-150 g
• Fat: 45-55 g
• Carbohydrates: 35-45 g

Ingredients

For the marinade and shrimp:

• 2 lb shrimp (thawed and deveined, tail-on for better presentation)
• 2 tsp thyme
• 2 tsp oregano
• 1 tsp pepper
• 1 tsp cumin
• 1 tbsp garlic, minced
• 1 tsp red pepper flakes
• 1/2 tsp italian seasoning
• 1/2 tsp smoked paprika
• 1 tsp honey or agave
• 5 tbsp extra virgin olive oil
• 5 tbsp freshly squeezed lemon juice
• salt to taste

For the vegetables:

• 2 large bell peppers (cut into 1-inch squares)
• 1 large red onion (cut into 1-inch wedges)
• 1 medium zucchini (sliced into thick half-moons)
• 1 medium yellow squash (sliced into thick half-moons)
• salt to taste

Step 1: Prepare Skewers and Mise en Place

• wooden skewers
• 2 large bell peppers
• 1 large red onion
• 1 medium zucchini
• 1 medium yellow squash
• 2 lb shrimp

Start by soaking wooden skewers in water for 20-30 minutes to prevent burning on the grill.

While skewers soak, prepare all your vegetables: cut bell peppers into 1-inch squares, slice red onion into 1-inch wedges, and cut zucchini and yellow squash into thick half-moons.

Pat the thawed shrimp dry with paper towels and set aside—this helps them marinate better and cook more evenly.

Step 2: Create the Herb and Spice Marinade

• 2 tsp thyme
• 2 tsp oregano
• 1 tsp pepper
• 1 tsp cumin
• 1 tbsp garlic, minced
• 1 tsp red pepper flakes
• 1/2 tsp italian seasoning
• 1/2 tsp smoked paprika
• 1 tsp honey or agave
• 5 tbsp extra virgin olive oil
• 5 tbsp freshly squeezed lemon juice

In a large bowl, combine all the dry spices and aromatics: thyme, oregano, pepper, cumin, minced garlic, red pepper flakes, Italian seasoning, and smoked paprika.

Add the honey or agave, then whisk in the extra virgin olive oil and freshly squeezed lemon juice until well combined.

This creates an emulsified marinade that will coat the shrimp and vegetables beautifully.

I like to let this sit for a minute so the spices fully bloom in the oil—it really deepens the flavor.

Step 3: Marinate Shrimp and Vegetables

• marinated herb mixture from Step 2
• 2 lb shrimp
• prepared vegetables from Step 1
• salt to taste

Add the shrimp and all prepared vegetables to the marinade bowl, then season with salt to taste.

Toss everything together gently but thoroughly to ensure each piece is well coated with the herb mixture.

Let this sit for 10-15 minutes at room temperature—this is enough time for the flavors to penetrate without the acid in the lemon juice beginning to cook the shrimp.

I find that avoiding over-marinating keeps the shrimp tender and prevents them from becoming mushy.

Step 4: Thread Skewers and Preheat Grill

• soaked wooden skewers from Step 1
• marinated shrimp and vegetables from Step 3

Heat your grill to medium-high heat (around 400-450°F if using a gas grill).

While it preheats, remove the soaked skewers and begin threading the shrimp and vegetables onto them, alternating between shrimp and vegetables for even cooking and attractive presentation.

Thread the shrimp through the tail end to keep them intact during cooking.

You should have enough for 8-10 skewers depending on size.

Step 5: Grill and Finish the Kabobs

• loaded skewers from Step 4

Place the loaded skewers directly on the hot grill grates and cook for 2-3 minutes per side, rotating once halfway through.

The shrimp will turn pink and opaque when done, and the vegetables should be slightly charred at the edges with a tender bite.

Watch carefully as shrimp cooks quickly—overcooking will make them rubbery.

Remove the skewers from the grill and let them rest for just a minute before serving.

Tasty Grilled Shrimp Kabobs

Delicious Tasty Grilled Shrimp Kabobs recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings 5 servings

Calories 1025 kcal

Ingredients

  

For the marinade and shrimp

• 2 lb shrimp (thawed and deveined, tail-on for better presentation)
• 2 tsp thyme
• 2 tsp oregano
• 1 tsp pepper
• 1 tsp cumin
• 1 tbsp garlic, minced
• 1 tsp red pepper flakes
• 1/2 tsp italian seasoning
• 1/2 tsp smoked paprika
• 1 tsp honey or agave
• 5 tbsp extra virgin olive oil
• 5 tbsp freshly squeezed lemon juice
• salt to taste

For the vegetables

• 2 large bell peppers (cut into 1-inch squares)
• 1 large red onion (cut into 1-inch wedges)
• 1 medium zucchini (sliced into thick half-moons)
• 1 medium yellow squash (sliced into thick half-moons)
• salt to taste

Instructions

 

• Start by soaking wooden skewers in water for 20-30 minutes to prevent burning on the grill. While skewers soak, prepare all your vegetables: cut bell peppers into 1-inch squares, slice red onion into 1-inch wedges, and cut zucchini and yellow squash into thick half-moons. Pat the thawed shrimp dry with paper towels and set aside—this helps them marinate better and cook more evenly.
• In a large bowl, combine all the dry spices and aromatics: thyme, oregano, pepper, cumin, minced garlic, red pepper flakes, Italian seasoning, and smoked paprika. Add the honey or agave, then whisk in the extra virgin olive oil and freshly squeezed lemon juice until well combined. This creates an emulsified marinade that will coat the shrimp and vegetables beautifully. I like to let this sit for a minute so the spices fully bloom in the oil—it really deepens the flavor.
• Add the shrimp and all prepared vegetables to the marinade bowl, then season with salt to taste. Toss everything together gently but thoroughly to ensure each piece is well coated with the herb mixture. Let this sit for 10-15 minutes at room temperature—this is enough time for the flavors to penetrate without the acid in the lemon juice beginning to cook the shrimp. I find that avoiding over-marinating keeps the shrimp tender and prevents them from becoming mushy.
• Heat your grill to medium-high heat (around 400-450°F if using a gas grill). While it preheats, remove the soaked skewers and begin threading the shrimp and vegetables onto them, alternating between shrimp and vegetables for even cooking and attractive presentation. Thread the shrimp through the tail end to keep them intact during cooking. You should have enough for 8-10 skewers depending on size.
• Place the loaded skewers directly on the hot grill grates and cook for 2-3 minutes per side, rotating once halfway through. The shrimp will turn pink and opaque when done, and the vegetables should be slightly charred at the edges with a tender bite. Watch carefully as shrimp cooks quickly—overcooking will make them rubbery. Remove the skewers from the grill and let them rest for just a minute before serving.