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Grilled Shrimp Kabobs
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Grilled Shrimp Kabobs

Grilled shrimp kabobs are a quick and flavorful meal featuring juicy shrimp and colorful vegetables grilled to perfection. This easy recipe is perfect for weeknight dinners or outdoor barbecues.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Main Course
Keyword: Barbecue, Easy, Grilled, Kabobs, Quick, Seafood, Shrimp
Servings: 4 servings

Ingredients

  • 1 lb large/jumbo raw shrimp thawed and peeled, tails left on
  • 1 red bell pepper cut into 1-inch pieces
  • 1 yellow bell pepper cut into 1-inch pieces
  • 1 red onion cut into 1-inch pieces
  • 3 tablespoons olive oil
  • 2 cloves garlic minced
  • 1 tablespoon lemon juice freshly squeezed
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt adjust to taste
  • 1/4 teaspoon black pepper
  • Wooden or metal skewers

Instructions

  • Start by rinsing the shrimp under cold water and patting them dry with paper towels. Leaving the tails on will make the shrimp easier to handle on the grill and add a nice presentation touch.
  • In a medium bowl, whisk together the olive oil, minced garlic, lemon juice, smoked paprika, ground cumin, salt, and black pepper. This marinade will add a lovely smoky and citrus flavor to the shrimp.
  • Add the shrimp to the marinade and toss until all pieces are evenly coated. Cover the bowl with plastic wrap and refrigerate for 15 to 30 minutes. Avoid marinating for too long as the lemon juice can start cooking the shrimp.
  • While the shrimp is marinating, chop the red bell pepper, yellow bell pepper, and red onion into 1-inch pieces. Try to keep the pieces uniform in size so they cook evenly on the grill.
  • If you’re using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Thread the shrimp and vegetables alternately onto the skewers, leaving a little space between pieces to ensure even grilling.
  • Heat your grill to medium-high heat (about 375-400°F or 190-200°C). Make sure the grates are clean and lightly oiled to prevent sticking.
  • Place the skewers on the grill and cook for 2-3 minutes per side, turning once, until the shrimp turn pink and opaque and the vegetables are tender with some char marks. Be careful not to overcook the shrimp to keep them juicy.
  • Remove the kabobs from the grill and let them rest for a few minutes. Serve them hot with your favorite sides such as rice, a fresh salad, or grilled pita bread.

Equipment

  • Grill
  • Skewers
  • Medium Bowl

Notes

Use large or jumbo shrimp for best texture and grill handling. Soak wooden skewers before grilling to avoid burning. Do not over-marinate shrimp to keep their texture. For variations, add zucchini, cherry tomatoes, herbs, or substitute protein. Serve with dipping sauces or a sweet glaze if desired.