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Grilled Shrimp Kabobs Recipe

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3.9 from 5 reviews

These Grilled Shrimp Kabobs feature succulent large shrimp marinated in a flavorful blend of herbs, spices, garlic, and lemon juice, perfectly paired with vibrant grilled vegetables. The shrimp are seasoned and marinated to enhance their natural sweetness, then grilled to a juicy, tender finish. Ideal for a quick and healthy meal, these kabobs are perfect served with salad, rice, or creamy orzo.

Ingredients

Shrimp Marinade and Seasoning

  • 2 pounds (950g) large shrimp, peeled and deveined
  • ¾-1 teaspoon salt per pound of shrimp (adjust to taste)
  • 2 teaspoons fresh thyme
  • 1-2 teaspoons fresh oregano (or ½ teaspoon dried oregano)
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon ground cumin
  • 1 tablespoon minced garlic (about 3 medium cloves)
  • 1 teaspoon red pepper flakes
  • ½ teaspoon Italian seasoning
  • 3-4 tablespoons olive oil
  • 3-4 tablespoons lemon juice

Vegetables

  • 2 bell peppers, cut into large chunks
  • 1 red onion, cut into quarters lengthwise, then in half crosswise, separating the layers
  • 1 zucchini, cut into large slices
  • 1 yellow squash, peeled and sliced into large slices

Instructions

  1. Soak skewers: If using wooden skewers, soak them in water for 20-30 minutes to prevent burning during grilling. Skip this step if using metal skewers.
  2. Preheat grill: Heat the grill to medium-high. For a grill pan, lightly spray with oil to prevent sticking. Add shrimp to a cold pan and then increase heat, allowing even cooking.
  3. Salt the shrimp: Place peeled and deveined shrimp in a large bowl and salt them (approximately ¾-1 teaspoon per pound). Let them rest for 10-15 minutes to draw out excess moisture, which helps achieve a better sear.
  4. Make marinade: In a medium bowl, combine thyme, oregano, black pepper, cumin, garlic, red pepper flakes, Italian seasoning, olive oil, and lemon juice to make a flavorful marinade.
  5. Marinate shrimp: Drain moisture from the shrimp and pat dry. Pour about three-quarters of the marinade over the shrimp, mixing thoroughly to coat evenly. Reserve the remaining marinade for the vegetables.
  6. Prepare vegetables: Clean and cut bell peppers, red onion, zucchini, and yellow squash into large chunks or slices. Rub the reserved marinade onto the veggies and season with salt to taste.
  7. Assemble skewers: Thread shrimp and vegetables alternately onto the soaked skewers, filling most of the skewer length to ensure even grilling.
  8. Grill kabobs: Place the skewers on the grill or grill pan and cook shrimp for 2-3 minutes on each side until fully cooked and opaque with a pearly pink color. Avoid overcooking (shrimp should form a “C” shape, not an “O”).
  9. Serve: Serve the grilled shrimp kabobs hot alongside salad, rice, or creamy orzo for a complete meal.

Notes

  • Soaking wooden skewers prevents them from burning on the grill.
  • Salt helps to pull moisture from shrimp for better searing and flavor concentration.
  • Use fresh herbs for more vibrant flavor, but dried oregano can be substituted if fresh is unavailable.
  • Monitor shrimp closely while grilling to avoid overcooking, which causes toughness and dryness.
  • Vegetables can be varied according to preference or seasonal availability.
  • These kabobs can be served with rice, salad, or pasta dishes for a balanced meal.

Find it online: https://recipefeastful.com/grilled-shrimp-kabobs-recipe/