These Mediterranean Shrimp Kabobs deliver plump, juicy shrimp marinated in lemon, garlic, and herbs, grilled alongside colorful vegetables. They’re a vibrant, effortless meal perfect for weeknights or entertaining. You’ll love how quickly these Mediterranean Shrimp Kabobs come together for a taste of sunny vacation in your own backyard.

Why You’ll Love This Mediterranean Shrimp Kabobs

Quick & Easy: Ready in about 30 minutes from prep to plate.
Vibrant Flavors: Zesty lemon, garlic, and herbs coat every bite.
Visually Stunning: Colorful skewers make a beautiful, impressive presentation.
Healthy & Light: Packed with lean protein and fresh vegetables.

Ingredients & Tools

• 450 g large raw shrimp, peeled and deveined (21/25 count is perfect)
• 60 ml extra virgin olive oil
• Juice of 1 large lemon (about 3 tablespoons)
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• 1/4 tsp crushed red pepper flakes (optional, for a little heat)
• 1 large red bell pepper, cut into 1-inch chunks
• 1 large yellow bell pepper, cut into 1-inch chunks
• 1 red onion, cut into 1-inch chunks
• 200 g cherry tomatoes
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• Fresh parsley or dill, for garnish

Tools: 8-10 wooden or metal skewers, a large bowl, a grill or grill pan

Notes: Don’t skip the marinade time—even 15 minutes makes a difference. Using a mix of bell pepper colors adds visual appeal and subtle flavor variety.

Nutrition (per serving)

Serves: 4 | Prep Time: 20 minutes | Cook Time: 10 minutes | Total Time: 30 minutes

Before You Start: Tips & Ingredient Notes

• Soak those wooden skewers! If you’re using wooden skewers, submerge them in water for at least 30 minutes before you start prepping. This prevents them from burning to a crisp on the grill. I’ve forgotten this step before, and let me tell you, the smell of charred wood is not the aroma we’re going for.
• Pat your shrimp completely dry. Before they go into the marinade, give the shrimp a good pat with paper towels. A dry surface helps them sear properly on the grill instead of steaming, which gives you those beautiful, defined grill marks and a better texture.
• Don’t have a grill? No problem at all. A grill pan over medium-high heat works wonderfully. You can even broil them in the oven on a sheet pan for 4-5 minutes per side—just keep a very close eye on them as they can go from perfect to overdone in a flash.
• Cut your vegetables uniformly. Try to cut the peppers and onion into pieces that are roughly the same size as your shrimp. This isn’t just for aesthetics; it ensures everything cooks at the same rate so you don’t end up with raw onions and overcooked shrimp.

How to Make Mediterranean Shrimp Kabobs

Storage & Freshness Guide

• Fridge: Store leftovers in an airtight container for up to 2 days.
• Freezer: Freeze ungrilled, assembled kabobs on a baking sheet, then transfer to a freezer bag for up to 1 month. Thaw in fridge before grilling.
• Reviving: Reheat gently in a skillet or oven until just warmed through to avoid overcooking.

Serving Suggestions

Complementary Dishes

• Lemon Herb Orzo or Couscous — The small grains are perfect for soaking up any delicious juices that run off the kabobs, and the lemony flavor echoes the marinade beautifully.
• A Simple Arugula Salad with Lemon Vinaigrette — The peppery arugula provides a fresh, crisp contrast to the smoky, savory shrimp, cleaning the palate between bites.
• Grilled Garlic Bread — Because what isn’t made better by a piece of crusty, garlicky bread to swipe through the leftover marinade on your plate?

Drinks

• A Crisp, Cold Sauvignon Blanc — Its bright acidity and citrus notes are a classic pairing that will highlight the lemon and herbs in the shrimp perfectly.
• Sparkling Water with Lemon Slices — A non-alcoholic option that keeps things light and refreshing, enhancing the Mediterranean vibe without any heaviness.

Something Sweet

• Lemon Sorbet — It’s the ultimate palate cleanser. The intense, clean lemon flavor continues the citrus theme of the meal in a light and refreshing way.

Top Mistakes to Avoid

• Mistake: Over-marinating the shrimp. Shrimp are delicate. Leaving them in an acidic marinade for more than 30 minutes at room temperature (or a couple of hours in the fridge) can break down their proteins, resulting in a mushy, mealy texture that’s really disappointing.
• Mistake: Crowding the skewers. If you pack the shrimp and veggies too tightly on the skewer, the heat can’t circulate properly. This leads to steaming instead of grilling, and you’ll miss out on that lovely caramelization and char.
• Mistake: Overcooking the shrimp. This is the cardinal sin of shrimp cookery. Shrimp cook incredibly fast. The moment they curl into a tight “C” shape and are opaque all the way through, they’re done. Any longer and they become rubbery and tough.
• Mistake: Skipping the preheat. Putting kabobs on a grill that isn’t properly hot is a recipe for sticking and steaming. Wait for that searing heat to get those perfect grill marks and to help the shrimp release from the grates easily.

Expert Tips

• Tip: Use two skewers for stability. For kabobs that are easier to flip and don’t spin around, thread your ingredients onto two parallel skewers instead of one. It creates a little “raft” that makes grilling a breeze, especially with round ingredients like shrimp and tomatoes.
• Tip: Reserve a little marinade for drizzling. Before you add the shrimp, set aside a tablespoon or two of the plain marinade. After the kabobs are grilled, you can drizzle this over the top for an extra burst of fresh flavor. Just don’t use the marinade the raw shrimp sat in!
• Tip: Let the grill do the work. When you place the kabobs on the grill, resist the urge to move them around. Let them sear for a full 2 minutes before you check. This will help create a nice crust and prevent them from sticking.
• Tip: Go for jumbo shrimp. While you can use smaller shrimp, the larger (21/25 count) size is much more forgiving on the grill. They’re harder to overcook and they make for a more substantial, impressive-looking kabob.

FAQs

Can I make these kabobs ahead of time?
You can absolutely prep the components ahead! You can make the marinade and chop the vegetables a day in advance, storing them separately in the fridge. I’d recommend threading the kabobs no more than an hour before you plan to grill them, as the salt in the marinade can draw moisture out of the vegetables if they sit too long. Marinate the shrimp for just the 15-20 minutes right before grilling for the best texture.

What’s the best way to tell when the shrimp are cooked?
Look for both visual and textural cues. Visually, the shrimp will turn from gray and translucent to a pinkish-white and fully opaque. In terms of shape, they’ll curl into a loose “C”. If they curl into a tight “O”, they’re likely overdone. The texture should be firm but still spring back slightly when pressed. They cook in just 4-6 minutes total, so watch them like a hawk!

Can I use frozen shrimp?
Yes, frozen shrimp work perfectly fine. The key is to thaw them properly. The best method is to place them in a colander and run cold water over them until they’re thawed, which usually takes about 10-15 minutes. Then, pat them very dry with paper towels before marinating. Avoid thawing them in warm water or the microwave, as this can ruin their texture.

My vegetables aren’t cooking at the same rate as my shrimp. What can I do?
This is a common issue! One great trick is to parcook harder vegetables like onions and bell peppers. You can microwave them for 60-90 seconds or blanch them in boiling water for a minute before threading. This gives them a head start so they’ll be perfectly tender by the time the shrimp are done. Another option is to make separate skewers for shrimp and vegetables so you can manage their cooking times independently.

What are some good herb substitutions?
If you don’t have dried oregano, dried thyme or an Italian herb blend would be lovely. For the fresh garnish, if parsley isn’t your thing, fresh dill, chives, or even basil would be fantastic. The goal is that bright, herby freshness, so most soft herbs from the Mediterranean family will work beautifully here.