Grilled Shrimp Kabobs

What Veggies Work for Grilling Shrimp Kabobs

Whatever vegetables you choose to go with your grilled shrimp is probably the most versatile choice you can make. They need to be firm enough to stay on the skewer when cooked tender. Whole button or baby Bella mushrooms, red onions, colorful bell peppers, and grape tomatoes are classics.

I also used sliced winter squash and zucchini, but small chunks of corn on the cob work, too. Non-traditional additions to kabobs are marinated eggplant, boiled new potatoes, okra, and Brussel sprouts.

How to Make Grilled Shrimp Kabobs

1. Heat the outdoor grill (gas or charcoal) to medium-high heat. If using a grill pan, lightly spray or oil to prevent the shrimp from sticking.
2. Marinade – In a medium bowl, combine thyme, oregano, black pepper, cumin, garlic, red pepper flakes, Italian seasoning, olive oil, and lemon juice. Set aside while preparing the shrimp. (Photo 1)

1. Prepare the Shrimp – Add shrimp to a large bowl, season with salt, then pour most of the marinade over them, reserving some for the veggies. (Photo 2)
2. The Skewers – Rub the reserved marinade on the veggies. Thread the shrimp onto the skewers, alternating between the shrimp and vegetables. Make sure the shrimp and vegetables cover most of the skewer. (Photos 3-5)
3. Grill – Place skewers on the grill pan or gas grill. Cook shrimp for 2-3 minutes per side until fully cooked and the vegetables are tender. (Photo 6)
4. Serve warm with salad, rice, or creamy orzo.

Recipe Notes & Tips

• If using wooden skewers, soak them in water for 20 to 30 minutes before threading the shrimp and veggies to prevent burns. Skip this part if using metal skewers.
• Change out the marinade for a different flavor kick. Teriyaki, jerk, and honey hot sauces are all delicious shrimp marinade options. A little grated lemon zest is also a nice twist.
• Add a bit of Tabasco or any hot sauce on hand into the marinade. BOOM!
• Replace the shrimp with oyster, portabella, or shitake mushrooms for grilled vegan kabobs.
• Add pineapple chunks for Hawaiian-inspired grilled pineapple and shrimp kabobs. Grilled pineapple is amazing.
• Marinating shrimp for 10-30 minutes is best, but marinating overnight can ruin the shrimp’s texture.
• Soak your shrimp in beer for 10 minutes for a unique, malty flavor. Just make sure not to forget them because they turn into hard knots if you leave them for too long.

Leftover Makeovers

Grilled shrimp and veggies make fabulous leftovers. Keep them in an airtight container in the fridge and use them during the next 3-4 days, or freeze them for 2-3 months.

• Chop them into smaller chunks and add them to leftover rice for unbeatable fried rice.
• Shrimp cooked on the grill also goes great on top of a salad the next day.
• Heat chicken broth in a saucepan to a boil, add the shrimp and veggies and heat through for a uniquely delicious soup.
• Heat a flour tortilla on a griddle. Then, add a handful of grated Monterey jack cheese and a large spoonful of leftover shrimp and veggies on one side of the tortilla. Fold it in half, cook on one side for a minute or two, then flip it and cook until the cheese melts for incredible quesadillas. It works for tacos, too.

Menu Ideas for Grilled Shrimp Kabobs

A side of coconut rice goes great with these grilled shrimp kababs if you’re enjoying dinner at the table. But grilled corn on the cob, mayo-free coleslaw, and potato salad turn it into a hearty, healthy BBQ celebration.

More Fantastic Shrimp Recipes to Try

• Shrimp Fettuccine
• Cajun Shrimp and Grits
• Shrimp Gumbo
• Boom Boom Shrimp
• Shrimp Mac and Cheese

By Imma

Watch How to Make It

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This blog post was originally published in June 2020 and has been updated with additional tips, new photos, and a video