Grilled Shrimp Kabobs
When grilling season hits, shrimp kabobs are one of the fastest, easiest, and most delicious recipes you can make! These grilled shrimp kabobs are perfectly seasoned, packed with flavor, and pair beautifully with summer veggies like bell peppers, zucchini, and red onion. Simply seasoned with olive oil and Old Bay and cooked over the grill, the shrimp get a light char on the outside while staying tender, juicy, and delicious on the inside. They are easy to prep ahead, cook in just 10 minutes, look beautiful, and are a great source of protein and veggies.
Easy, flavorful, and perfect for grilling season. 🔥
These shrimp kabobs couldn’t be easier. Simply seasoned with olive oil and Old Bay and cooked over the grill, the shrimp get a light char on the outside while staying tender, juicy, and delicious on the inside.
They are easy to prep ahead, cook in just 10 minutes, look beautiful, and are a great source of protein and veggies. Love when that happens. They’re…
😋 Seriously delicious: Perfect balance of smoky and savory with a little bit of char.
🛒 Made with simple ingredients: These skewers come together with just a few ingredients.
🔥 Grill-ready: After prepping the kabobs will grill in just a few minutes per side.
🍋 Bright & zesty: Lemon and garlic bring big flavor
⏱️ Fast & easy: This meal is so quick! It’s ready in just 20 minutes.
🍤 Fun to eat: Great for kids or casual dinner parties, everyone loves food on a stick!
🥗 Versatile sides: Pair with rice, grilled bread, and a simple salad for a perfect dinner.
You’ll also want to try chicken lettuce wraps, grilled drumsticks, turkey burger sliders, and Old Bay shrimp boil.
The old bay seasoning is so good on the shrimp! Thanks Em. Also used your tip to put the same ingredient on a skewer ~ the veggies took a bit longer than the shrimp. –Tut
Ingredient Notes
You’ll need some fresh ingredients and pantry staples to bring this easy dinner to the table: raw shrimp, zucchini, red onion, bell pepper, olive oil, Old Bay seasoning, and skewers.
- Old Bay Seasoning – I love seasoning seafood with a little Old Bay; it gives great flavor, without overpowering the natural flavor. You could also use seasonings like lemon pepper, seasoning salt, Italian seasoning, or your favorite seasonings. If they don’t include salt, be sure to season the kabobs with a sprinkle of salt.
Emily’s Tips & Tricks
- Pro tip: While it won’t look quite as pretty, to keep shrimp from overcooking (especially if you like your veggies more done!), thread the shrimp onto separate skewers from the vegetables. Then you can cook each component just right and avoid tough shrimp or underdone vegetables.
- Cooking methods: You could cook these indoors on a grill pan, they may take a bit longer since it might not be as hot as the grill.
- Feeding kids without pressure: Serve the skewers with a few easy sides you know your kids will eat like bread and butter, fruit, and milk. Serve a small piece of shrimp and veggies for them to sample!
- Variations: Feel free to switch up the vegetables! Cherry tomatoes, mushrooms, or sliced eggplant would also be delicious on these grilled skewers.
Grilled Shrimp Kabobs Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Grill
- Cuisine: American
- Diet: Gluten Free
Description
These grilled shrimp kabobs are simply delicious, easy to make, cook quickly, look beautiful, and are nutritious to boot.
Ingredients
- 1 lb. jumbo raw shrimp, peeled, tail on
- 1 medium zucchini, cut into 1/4 inch thick slices
- 1/2 medium red onion, cut into 1-inch pieces (pull each layer of onion apart)
- 1 sweet bell pepper, cut into 1-inch pieces
- 2 Tbsp. olive oil
- 12-inch skewers
- Old Bay seasoning
Instructions
- Soak wooden skewers for at least 30 minutes. Thaw shrimp if necessary and prep veggies.
- Thread the vegetables and shrimp onto 12-inch skewers. Shrimp through the larger end (head-side), zucchini, red onion, bell pepper, repeat. *Alternatively, you can thread shrimp on separate skewers and put veggies in a pattern. Add any extras on skewers. Brush with olive oil and season with Old Bay seasoning, lemon pepper, or salt and pepper.
- Preheat the grill to medium-high heat. Make sure grill grates are cleaned.
- Grill shrimp for about 3-4 minutes, flip over, and grill another 2-4 minutes, until cooked through and opaque.
Notes
- Don’t cramp the skewers too much, you do want a little space between each ingredient.
- Storage: Store any leftover shrimp and vegetables in an airtight container in the refrigerator for 2-3 days. Reheat the shrimp and vegetables in a 350 degree F oven or a hot skillet for best results, being careful not to overcook. You can also enjoy them chilled or at room temperature.
- Ingredient notes: If you’re using smaller shrimp, you may want to thread shrimp on a separate skewer so you can cook them just until they are cooked through and not overcook them. The shrimp is the star here, so buy the best you can! I recommend wild-caught shrimp if you can find them. And definitely look for peeled raw shrimp. You can buy frozen or fresh – I tend to buy frozen most often, unless I’m getting fresh shrimp from the seafood market or a high-quality seafood counter. We do want large shrimp here, so aim for jumbo shrimp – the larger the shrimp, the better! Thaw before grilling.
- Prep ahead: You can thread the shrimp on skewers a few hours before cooking.
- Special tools: You’ll need Old Bay seasoning (or something similar) and metal or wooden skewers. If using wooden skewers, be sure to soak them in water so they don’t start on fire.
- Serve with: Grilled bread, rice, and a simple green salad.
Serving Suggestions
All these grilled shrimp need is a simple side or two:
FAQs
Yes! You can really use any type of vegetable; you just want to make sure they cook quickly so everything takes roughly the same amount of time to cook. Cherry tomatoes, mushrooms, or sliced eggplant would also be delicious on these grilled skewers.
Shrimp cooks really quickly, so you want to be careful not to overcook them! Remove from the heat once they are pink and opaque.
If you prefer your veggies cooked a bit more, you may want to keep the shrimp and vegetables on separate skewers so that you can cook each until they are perfectly done.
More Summer Grilling Recipes
If you’re spending lots of time at the grill this summer, be sure to give these recipes a try next time!
About the Author
Emily Dingmann is a recipe developer, nutrition expert, and founder of My Everyday Table. She specializes in creating easy, healthy recipes that help busy parents feed their families well every single day, without the stress. With a degree in Nutrition and over 20 years of experience, Emily shares family-friendly meals that are practical, nourishing, and full of flavor. Learn more about Emily’s approach to everyday cooking and nutrition here.
Food styling and photography by Loren Runion.
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The old bay seasoning is so good on the shrimp! Thanks Em. Also used your tip to put the same ingredient on a skewer ~ the veggies took a bit longer than the shrimp.