Grilled Shrimp Veggie Kebobs (Print-Friendly Version)
Shrimp skewers with zucchini, bell pepper, and onion grilled to perfection with lemony, spicy seasoning.
# What You'll Need:
→ Marinade
01 -
2 tablespoons lemon juice
02 -
1 tablespoon olive oil
03 -
1 teaspoon onion powder
04 -
1 teaspoon garlic powder
05 -
1 teaspoon crushed red pepper
06 -
1 teaspoon kosher salt
07 -
1 teaspoon ground black pepper
→ Main Ingredients
08 -
454 g large shrimp, peeled and deveined
09 -
1 large or 1.5 small zucchini, sliced into 1.25 cm thick rounds
10 -
0.5 red onion, center removed and remaining cut into 2.5 cm pieces
11 -
1 red bell pepper, seeded and cut into 2.5 cm pieces
# How to Make It:
01 -
In a large bowl, combine lemon juice, olive oil, onion powder, garlic powder, crushed red pepper, kosher salt, and black pepper. Add the shrimp and toss to coat evenly.
02 -
Cover the bowl and marinate the shrimp in the refrigerator for 30 minutes to develop flavor.
03 -
While shrimp marinates, soak wooden skewers in water for at least 30 minutes to prevent burning on the grill.
04 -
About 15 minutes before cooking, preheat outdoor grill to medium heat and lightly oil the grill grates.
05 -
Drain the shrimp from marinade. Thread a shrimp onto each skewer, followed by a slice of zucchini, a piece of red onion, and a bell pepper piece. Continue alternating shrimp and vegetables until all ingredients are used. If excess shrimp remain, skewer and grill them separately.
06 -
Place kebobs on the grill. Cook for 5–6 minutes per side until the shrimp are opaque and the vegetables are lightly charred. For skewers with extra shrimp, grill an additional 3–4 minutes.
07 -
Let kebobs rest for 3–4 minutes after grilling. Serve warm, garnished with lemon wedges and chopped parsley if desired.
# Additional Tips:
01 -
Store kebobs in an airtight container in the refrigerator for up to 3 days.
02 -
For best texture, use fresh shrimp rather than frozen.