Description
These grilled shrimp kabobs are simply delicious, easy to make, cook quickly, look beautiful, and are nutritious to boot.
Ingredients
Units
Scale
- 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.