Grilled Shrimp Kabobs with Vegetables

Grilled Shrimp Kabobs with Vegetables are the ultimate summer seafood dish. My recipe here uses a secret technique that ensures that both shrimp and vegetables are cooked evenly.

Plus, this recipe comes together in minutes and makes for a visually stunning presentation—just what any party potluck needs! Smoky, succulent, and soaked in a zesty marinade, this low carb shrimp shish kabob recipe makes the perfect meal for summer grilling.

Grilled Shrimp Kabobs with Vegetables is one of my favorite BBQ recipes, and it’s no secret why. Combining the smoky flavor of the grill with succulent shrimp and garlicky vegetables, this dish will have the whole family begging for more. 

The best part? My grilled shrimp kabob recipe includes a secret technique to get evenly cooked veggies and shrimp every time. Say goodbye to botched grilling attempts, and say hello to foolproof eats with this easy summer dish!

Ingredients

Marinated Shrimp

• ▢2 pounds (950g) large shrimp, peeled and deveined

• ▢ 2 teaspoons (1-2g) fresh thyme 

• ▢1-2 teaspoons (1-2g) fresh oregano (or ½ teaspoon dried)

• ▢1 teaspoon (2-3g) black pepper, freshly ground

• ▢1 teaspoon (2-3g) cumin

• ▢1 tablespoon (15g) minced garlic (about 3 medium cloves)

• ▢1 teaspoon (1-2g) red pepper flakes 

• ▢½ teaspoon (1-2g) Italian seasoning

• ▢3-4 tablespoons (45-60ml) olive oil  

• ▢3-4 tablespoons (45-60ml) lemon juice 

• ▢salt to taste

Veggie Options

• ▢2 bell peppers, cut into large chunks

• ▢1 red onion, cut into quarters lengthwise, then in half crosswise, and layers separated

• ▢1 zucchini, cut into large slices 

• ▢1 squash, peeled and sliced into large slices

Instructions

• 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.

• Heat the grill to medium-high heat. If using a grill pan, lightly spray or oil to prevent the shrimp from sticking. 

• 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.

• Add shrimp to a large bowl, season with salt, then pour most of the marinade over them, reserving some for the veggies.

• Rub the reserved marinade on the vegetables, then salt to taste.  

• Thread the shrimp onto the skewers, alternating between the shrimp and vegetables. Make sure the shrimp and vegetables cover most of the skewer.

• 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.

• Serve hot with salad, rice, or creamy orzo.