Grilled Shrimp Kabobs

A closeup on tender, perfectly grilled shrimp on skewers.

Juicy shrimp marinated in amazing spices and fresh herbs and then grilled with vibrantly flavored veggies. This quick dinner is an explosive yet fast, easy, busy weeknight meal. And easily customized is always a win-win!

Course dinner, Main

Cuisine American

Diet Gluten Free

Prep Time 20

Cook Time 6

Total Time 26

Servings

Calories 219kcal

Author Imma

Equipment

Skewers
1 Medium bowl
1 grill or grill pan
1 Large bowl

Ingredients

Marinated Shrimp

2 pounds (950g) large shrimp, peeled and deveined
salt to taste (¾-1 teaspoon per pound of shrimp is average)
2 teaspoons (1-2g) fresh thyme
1-2 teaspoons (1-2g) fresh oregano (or ½ teaspoon dried)
1 teaspoon (2-3g) freshly ground black pepper
1 teaspoon (2-3g) ground cumin
1 tablespoon (15g) minced garlic (about 3 medium cloves)
1 teaspoon (1-2g) red pepper flakes
½ teaspoon (1-2g) Italian seasoning
3-4 tablespoons (45-60ml) olive oil
3-4 tablespoons (45-60ml) lemon juice

Veggie Options

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

Instructions

If using wooden skewers, soak them in water for 20-30 minutes to prevent burns. Skip this part if using metal skewers.
Heat the grill to medium-high heat. If using a grill pan, lightly spray it with oil to prevent sticking, then add the shrimp to a cold pan and turn up the heat after adding the shrimp for more even cooking.
Salt the peeled and deveined shrimp in a large bowl, and let them set for 10-15 minutes while making the marinade. The salt will pull out excess moisture from the shrimp for a better sear without overcooking them.
Combine the thyme, oregano, black pepper, cumin, garlic, red pepper flakes, Italian seasoning, olive oil, and lemon juice in a medium bowl.
Drain the excess moisture from the shrimp and pat them dry. Pour about ¾ of the marinade over them, thoroughly coating them. Reserve the rest of the marinade for the veggies.
Clean and cut the veggies into chunks, and rub the reserved marinade on them, then salt to taste.
Thread the skewers, alternating between the shrimp and vegetables, covering most of the skewer.
Place skewers on the grill or grill pan. Cook shrimp for 2-3 minutes per side until fully cooked (they'll become opaque, turn a pearly pink, and form a C (not an O for overcooked).
Serve hot with salad, rice, or creamy orzo.

Notes

If using wooden skewers, soak them in water for 20 to 30 minutes before threading the shrimp and veggies to prevent burns. Skip this part if using metal skewers.
Frozen shrimp works fine if you don't have fresh—no need to defrost when doing so. Just make sure they're already deveined.
Soak your shrimp in beer for 10 minutes for a unique, malty flavor. Just make sure not to forget them because they turn into hard knots if you leave them for too long.
Thinly sliced butternut squash is one of my family's go-to veggies.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

Nutrition