Grilled Shrimp Veggie Kebobs

These grilled shrimp kebobs turn simple summer ingredients into a crowd-pleasing meal that comes together fast on the grill The bold seasoning blend brings out the natural sweetness of shrimp while the vegetables add color crunch and flavor This is my go-to when I want something light but still special for a backyard dinner

Ingredients

• Large shrimp: adds juicy bite and cooks quickly Look for wild-caught if available and make sure they are peeled and deveined for ease
• Lemon juice: brings brightness and a fresh tang and freshly squeezed is best for the most vibrant flavor
• Olive oil: helps the marinade stick and keeps the shrimp and vegetables moist during grilling Use a good quality extra virgin olive oil if possible
• Onion powder and garlic powder: these two together give a savory backbone to the marinade and ensure even seasoning
• Crushed red pepper: adds gentle heat and extra depth Adjust to taste if you like it more or less spicy
• Kosher salt: enhances flavor and makes all the other ingredients pop Flake salt also works well
• Ground black pepper: for a little sharpness and complexity Freshly ground always brings the best aroma
• Zucchini: lends a tender bite and soaks up the zesty marinade Choose firm and medium-sized for best results
• Red onion: adds a touch of sweetness and a colorful finish to the kebobs Look for onions that are heavy and have shiny skins
• Red bell pepper: gives crunch and bright color Use the freshest bell pepper you can find for maximum sweetness

Step-by-Step Instructions

Make Marinade:

In a large bowl whisk together the lemon juice olive oil onion powder garlic powder crushed red pepper salt and black pepper until well combined

Marinate Shrimp:

Add the shrimp to the bowl with the marinade Stir gently to coat evenly Cover the bowl and refrigerate for at least thirty minutes to let the flavors meld

Soak Skewers:

Submerge wooden skewer sticks in water for at least thirty minutes to help prevent burning on the grill

Prep Grill:

About fifteen minutes before grilling preheat your outdoor grill to medium heat and brush the grates lightly with oil to help prevent sticking

Thread Kebobs:

Drain the shrimp from the marinade Thread a shrimp onto each skewer nestling it through the thickest part Add a piece of zucchini a chunk of red onion and a square of red bell pepper Continue alternating ingredients until the skewer is full If you have extra shrimp make a special all-shrimp skewer

Grill Kebobs:

Arrange the assembled skewers on the hot grill Cook for five to six minutes on each side turning just once until the shrimp are firm and pink and the vegetables are slightly charred

Rest and Serve:

Remove kebobs from the grill and let them cool for about three to four minutes before serving Serve with lemon wedges and a sprinkling of chopped fresh parsley if you like

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Shrimp has always been the star ingredient for me I remember my dad and I threading the skewers together on the back porch and sneaking a few grilled shrimp right off the grill before dinner was ready The sweet smokiness was unbeatable

Storage Tips

Store leftover kebobs in an airtight container in the refrigerator for up to three days Lay flat to avoid crushing the vegetables and shrimp Reheat gently on the grill or in a skillet to keep them tender Avoid microwaving if possible as shrimp can become rubbery

Ingredient Substitutions

Swap zucchini for summer squash if you want something different Red onion can be replaced with sweet onion If you do not have fresh lemon juice bottled will work in a pinch For extra heat add cayenne or use hot smoked paprika instead of the crushed red pepper

Serving Suggestions

Serve these kebobs with a simple grain salad like couscous or quinoa for a complete meal They also shine over a bed of greens or tucked into warm pita with a dollop of tzatziki sauce For a party set up a platter with extra lemon wedges and fresh herbs

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Cultural and Historical Context

Grilled skewers have roots in many seaside cultures from Greek souvlaki to Mediterranean seafood feasts Grilling shrimp on skewers is a practical way to combine fresh ingredients and celebrate summer flavors together in one bite

Common Recipe Questions

→ Can I use frozen shrimp?

It's best to use fresh shrimp, as frozen shrimp can affect the texture and flavor when grilled.

→ How long should I marinate the shrimp?

Marinate the shrimp for about 30 minutes to allow the flavors to absorb without over-marinating.

→ What other vegetables can I add to the kebobs?

You can substitute or add mushrooms, cherry tomatoes, or yellow squash for extra variety in color and taste.

→ Do I need to soak wooden skewers?

Yes, soak wooden skewers in water for at least 30 minutes to prevent burning on the grill.

→ How do I know when the shrimp are cooked?

The shrimp turn pink and opaque when fully cooked, which usually takes 5-6 minutes per side over medium heat.

→ How should I store leftovers?

Leftover kebobs can be stored in an airtight container in the fridge for up to three days.