Grilled Shrimp Kabobs
Marinated shrimp and vegetables threaded on skewers and grilled until the shrimp are pink and the vegetables are tender-crisp.
Servings: 4 servings
Ingredients
Ingredients
- ?1 lb 450 glarge/jumbo raw shrimpthawed and peeled, tails left on
- ?1 red bell peppercut into 1-inch pieces
- ?1 yellow bell peppercut into 1-inch pieces
- ?1 red onioncut into 1-inch pieces
- ?4 tablespoonsolive oil
- ?1 clovegarlicminced
- ?1 tablespoonlemon juice
- ?1 tablespoonhoney
- ?1 tablespoonchopped fresh parsley
- ?1/2 teaspoonsalt
- ?1/4 teaspoonground black pepper
Instructions
Instructions
- In a large bowl, whisk together 4 tablespoons olive oil, 1 minced garlic clove, 1 tablespoon lemon juice, 1 tablespoon honey, 1 tablespoon chopped fresh parsley, ½ teaspoon salt, and ¼ teaspoon ground black pepper to make the marinade.
- Add 1 lb (450 g) large/jumbo raw shrimp (thawed and peeled, tails left on) to the bowl; toss to coat. Cover and refrigerate for about 1 hour.
- While the shrimp marinates (or immediately after removing from the fridge), ensure the 1 red bell pepper, 1 yellow bell pepper, and 1 red onion are cut into 1-inch pieces.
- Assemble the skewers by alternating a shrimp with pieces of red bell pepper, yellow bell pepper, and red onion. Repeat the pattern until each skewer is filled, leaving small gaps so heat can circulate.
- Preheat a grill or grill pan to medium-high heat. Place the skewers on the grill and cook for about 2–3 minutes per side, turning once or twice, until the shrimp are pink and opaque and the vegetables are tender-crisp.
- Remove the skewers from the grill and let rest for a minute or two before serving.
Equipment
- Skewers
Notes
Soak wooden skewersin water for at least 30 minutes before threading the shrimp. This helps reduce the risk of splinters in your shrimp.
Mix up the veggies.There’s no end to the vegetable variations you can make for these shrimp kabobs on the grill! I use a basic bell pepper and onion combo, but mushrooms, zucchini, squash, cherry tomatoes, corn on the cob, or even a little pineapple.
Don’t overcook the shrimp. I set the grill to medium-high heat so I get that beautiful char on the veggies by the time the shrimp are cooked. As soon as the shrimp turn from gray to pink, they’re ready to eat. The longer they cook after that, the tougher they will get.
Add a little oil.Shrimp cook so quickly, it’s easy to dry them out. Keep them protected with a little oil, like olive oil or avocado oil. I add olive oil to my grilled shrimp marinade to keep them perfectly juicy and I also love the flavor it gives.
Mix up the veggies.There’s no end to the vegetable variations you can make for these shrimp kabobs on the grill! I use a basic bell pepper and onion combo, but mushrooms, zucchini, squash, cherry tomatoes, corn on the cob, or even a little pineapple.
Don’t overcook the shrimp. I set the grill to medium-high heat so I get that beautiful char on the veggies by the time the shrimp are cooked. As soon as the shrimp turn from gray to pink, they’re ready to eat. The longer they cook after that, the tougher they will get.
Add a little oil.Shrimp cook so quickly, it’s easy to dry them out. Keep them protected with a little oil, like olive oil or avocado oil. I add olive oil to my grilled shrimp marinade to keep them perfectly juicy and I also love the flavor it gives.