These Marinated Grilled Shrimp Kabobs are the ultimate “sunshine on a stick.” Featuring jumbo shrimp and a rainbow of fresh vegetables including bell peppers, zucchini, and red onions this dish is brought to life by a zesty herb marinade.
The combination of fresh thyme, oregano, and lemon juice creates a bright, Mediterranean flavor profile, while a hint of cumin and red pepper flakes adds a subtle warmth. Whether you are firing up the backyard gas grill or using a grill pan on your stovetop, these kabobs cook in minutes, making them perfect for a healthy weeknight dinner or a weekend cookout.
Recipe Details
- Flavor Profile: Bright and citrusy with a savory herb backbone and a gentle, warming spice.
- Texture: Tender, snappy shrimp paired with lightly charred, tender-crisp vegetables.
- Time: 20 minutes prep, 6 minutes cook time.
- Difficulty: Easy.
What You’ll Need
To make this recipe, you will need skewers (either metal or wooden). If using wooden ones, ensure you have a tray to soak them. You’ll also need two mixing bowls and a grill or a large grill pan. Tongs are essential for turning the kabobs safely.
Ingredient Notes
- Large Shrimp: Using “large” or “jumbo” shrimp is important for kabobs. Small shrimp cook too quickly and can become rubbery before the vegetables get a nice char.
- Fresh Herbs: While dried herbs work in a pinch, fresh thyme and oregano provide a much more vibrant, aromatic quality to the marinade.
- Lemon Juice: The acidity in the lemon juice tenderizes the shrimp and brightens the overall flavor of the dish.
- Vegetables: We use a mix of bell peppers, red onion, zucchini, and yellow squash. Try to cut them into pieces roughly the same size as the shrimp so everything makes contact with the grill.
Add-ins and Substitutions
- Protein: You can add scallops to the skewers for a mixed seafood platter.
- Vegetables: Cherry tomatoes or whole mushrooms are also fantastic additions to these kabobs.
- Spicy: Increase the red pepper flakes to 2 teaspoons if you prefer a “spicy shrimp” kick.
- Grains: These are traditionally served over a bed of fluffy rice or creamy orzo.
How to Make Marinated Grilled Shrimp Kabobs
- Prep the Skewers: If you are using wooden skewers, place them in a shallow dish of water and let them soak for 20 to 30 minutes. This prevents them from catching fire on the grill. If using metal skewers, you can skip this step.
- Heat the Grill: Preheat your grill to medium-high heat. If you are using a stovetop grill pan, lightly spray or oil it to ensure the shrimp don’t stick.
- Mix the Marinade: In a medium bowl, combine the fresh thyme, oregano, black pepper, cumin, garlic, red pepper flakes, Italian seasoning, olive oil, and lemon juice. Whisk until well combined.
- Season the Shrimp: Place the cleaned shrimp in a large bowl and season them with salt. Pour about two-thirds of the marinade over the shrimp and toss to coat.
- Season the Veggies: Place your chopped vegetables in a separate bowl. Rub the remaining reserved marinade over the vegetables and season them with salt to taste.
- Assemble: Thread the shrimp and vegetables onto the skewers, alternating between the two. Try to pack them relatively close together but not so tight that the heat can’t circulate.
- Grill: Place the skewers on the hot grill. Cook for 2 to 3 minutes per side. The shrimp are done when they are opaque, pink, and firm to the touch, and the vegetables are tender with slight char marks.
- Serve: Remove from the grill and serve immediately while hot.
Pro Tip: Don’t let the shrimp sit in the marinade for more than 30 minutes. Because of the high lemon juice content, the acid will actually start to “cook” the shrimp (like ceviche), which can result in a mushy texture once they hit the actual grill.
Recipe Tips
- Uniform Cutting: Cut your zucchini and squash into thick “coins” so they don’t fall off the skewer or cook too fast.
- Don’t Overcook: Shrimp cook incredibly fast. Once they form a “C” shape and are no longer translucent, they are ready to come off the heat.
- Oil the Grates: Even with oil in the marinade, a quick wipe of oil on the grill grates right before cooking ensures a mess-free flip.
FAQs
- Can I use frozen shrimp? Yes, just ensure they are completely thawed and patted dry with paper towels before you add the marinade.
- How do I store leftovers? Remove the shrimp and veggies from the skewers and store in an airtight container in the fridge for up to 2 days.
- Can I bake these? Yes. Place the skewers on a parchment-lined baking sheet and bake at 400°F for 10 to 12 minutes, turning once.
Serving Suggestions
- Rice: Serve over a bed of lemon-herb basmati rice or quinoa.
- Salad: These are excellent served cold over a Greek salad the next day.
- Dips: Serve with a side of tzatziki or a creamy garlic sauce for dipping.
Marinated Grilled Shrimp Kabobs
- Total Time: 26 minutes
- Yield: 4-6 Servings 1x
Description
These Marinated Grilled Shrimp Kabobs are ‘sunshine on a stick.’ Featuring jumbo shrimp and a rainbow of fresh Mediterranean vegetables, they are brought to life by a zesty herb marinade of lemon, garlic, thyme, and oregano for a bright, healthy summer meal.
Ingredients
The Shrimp & Marinade
- 2 lbs large shrimp, peeled and deveined
- 3–4 tablespoons olive oil
- 3–4 tablespoons lemon juice
- 1 tablespoon minced garlic
- 2 teaspoons fresh thyme
- 1–2 teaspoons fresh oregano
- 1 teaspoon cumin
- 1 teaspoon red pepper flakes
- 1/2 teaspoon Italian seasoning
- Salt and black pepper, to taste
The Vegetable Medley
- 2 bell peppers, cut into chunks
- 1 red onion, cut into chunks
- 1 zucchini, sliced thick
- 1 yellow squash, sliced thick
Instructions
Prep: Soak wooden skewers in water for 20–30 mins. Preheat grill to medium-high.
Marinade: Whisk olive oil, lemon juice, garlic, and all herbs/spices in a bowl.
Season: Toss shrimp with two-thirds of the marinade. Toss vegetables with the remaining third and salt to taste.
Assemble: Thread shrimp and veggies onto skewers, alternating and leaving a little room for heat to circulate.
Grill: Cook for 2–3 minutes per side. Shrimp are done when opaque and pink. Serve immediately.
Notes
Timing is Everything: Do not marinate shrimp for longer than 30 minutes; the acid will make the texture mushy.
Uniformity: Cut veggies into sizes similar to the shrimp to ensure even contact with the grill.
Don’t Overcook: Shrimp are ready when they form a ‘C’ shape. An ‘O’ shape usually means they’ve become rubbery.
- Prep Time: 20 minutes
- Cook Time: 6 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 Skewers
- Calories: 310
- Sugar: 4g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 290mg
Keywords: grilled shrimp kabobs, mediterranean shrimp skewers, healthy grill recipes, lemon garlic shrimp, summer bbq ideas, quick seafood dinner, zesty shrimp marinade
