These Shrimp Kabobs are a festive, fuss-free meal that comes together in about 30 minutes. The plump shrimp are marinated in garlic, lemon, and herbs, then grilled alongside colorful bell peppers and sweet red onion. This vibrant, juicy dish is a guaranteed crowd-pleaser for any occasion.

Why You’ll Love This Shrimp Kabobs

• Fast & Fuss-Free: Ready in about 30 minutes, perfect for busy nights.
• Endlessly Customizable: Swap veggies or add pineapple to suit your taste.
• Next-Level Flavor: A bright, garlicky marinade creates a caramelized crust.
• Visually Stunning: Vibrant colors make these kabobs a feast for the eyes.

Ingredients & Tools

• 450 g large raw shrimp, peeled and deveined
• 3 tbsp extra virgin olive oil
• 3 cloves garlic, minced
• Zest and juice of 1 large lemon
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 1/4 tsp red pepper flakes (optional)
• 1 large red bell pepper, cut into 1-inch pieces
• 1 large yellow bell pepper, cut into 1-inch pieces
• 1 medium red onion, cut into 1-inch pieces
• 1 tbsp chopped fresh parsley
• Salt and freshly ground black pepper, to taste

Tools: 4-6 metal or pre-soaked wooden skewers, a medium mixing bowl, a grill or grill pan, and a pair of tongs.

Notes: Use fresh or frozen raw shrimp that are firm and smell clean. Don’t skip the lemon zest—it adds powerful fragrance.

Nutrition (per serving)

Serves: 4 | Prep Time: 20 minutes | Cook Time: 8 minutes | Total Time: 28 minutes

Before You Start: Tips & Ingredient Notes

• Don’t forget to soak your skewers. If you’re using wooden or bamboo skewers, you absolutely must soak them in water for at least 30 minutes before grilling. This prevents them from catching fire and turning your beautiful kabobs into a charred mess.
• Size matters with shrimp. I recommend large (21/25 count per pound) or jumbo shrimp. They’re sturdy enough to handle the skewering and grilling without overcooking too quickly, giving you a more forgiving window for that perfect juicy texture.
• Pat your shrimp dry. Before marinating, take a moment to pat the shrimp thoroughly dry with paper towels. This helps the marinade cling to the shrimp instead of sliding off, and it also promotes better browning on the grill.
• Cut your veggies uniformly. Try to cut the peppers and onion into pieces that are roughly the same size—about 1-inch chunks work perfectly. This ensures everything cooks at the same rate, so you don’t end up with raw onion and mushy pepper on the same skewer.

How to Make Shrimp Kabobs

Storage & Freshness Guide

• Fridge: Store leftovers in an airtight container for up to 2 days.
• Freezer: Freezing is not recommended as shrimp can become rubbery.
• Reviving: Reheat gently in a skillet or oven to avoid overcooking.

Serving Suggestions

Complementary Dishes

• Fluffy Cilantro-Lime Rice — The fresh, citrusy notes in the rice are a perfect match for the smoky, garlicky shrimp. It soaks up any extra marinade that drips off beautifully.
• A Simple Arugula Salad — Toss arugula with a light lemon vinaigrette. The peppery bite of the greens provides a fantastic contrast to the sweet, rich shrimp.
• Grilled Corn on the Cob — Cook it right alongside the kabobs on the grill. The sweet, buttery corn is a classic summer partner that never fails.

Drinks

• A Crisp Sauvignon Blanc — Its high acidity and citrus flavors cut through the richness of the shrimp and mirror the lemon in the marinade perfectly.
• An Ice-Cold Mexican Lager — Something light and refreshing like a Corona or Modelo with a wedge of lime is just the thing for a casual, backyard feast.
• Sparkling Water with Lemon — For a non-alcoholic option, the bubbles are refreshing and the lemon ties the whole meal together.

Something Sweet

• Grilled Peach Sundaes — Halve and grill peaches until caramelized, then serve with a scoop of vanilla ice cream. The warmth and smoke echo the main course in the most delightful way.
• Lemon Sorbet — It’s a palate-cleansing, bright, and light finish that continues the citrus theme from the kabobs without feeling too heavy.
• Classic Strawberry Shortcake — The sweet, juicy strawberries and fluffy biscuit are a timeless, comforting end to a grilled meal.

Top Mistakes to Avoid

• Over-marinating the shrimp. Shrimp are delicate. If you leave them in an acidic marinade (like one with lemon juice) for more than 30 minutes, the acid will start to denature the proteins, giving them a tough, rubbery, and sometimes grainy texture. 15-20 minutes is the sweet spot.
• Packing the skewers too tightly. If you cram the shrimp and veggies right up against each other, the heat can’t circulate properly. You’ll end up steaming the ingredients instead of grilling them, and you’ll miss out on those beautiful, flavorful char marks.
• Overcooking the shrimp. This is the cardinal sin of shrimp cookery. Shrimp cook incredibly fast. The moment they turn from gray and translucent to opaque and pink, they’re pretty much done. They should be firm but still juicy. Overcooked shrimp are tough and chewy.
• Using a cold grill. If your grill isn’t properly preheated, the shrimp will stick to the grates and stew in their own juices instead of searing. Wait for that steady, high heat to ensure a perfect release and a beautiful crust.

Expert Tips

• Tip: Use two skewers for stability. If you’re using thinner skewers or have wobbly ingredients, thread two parallel skewers through your kabob assembly. This prevents the ingredients from spinning around when you try to flip them, making for much easier grilling.
• Tip: Add a touch of honey to the marinade. Just a teaspoon stirred into the olive oil mixture can help promote caramelization on the grill, giving you an even more gorgeous, glazed finish and a hint of sweetness that plays well with the smokiness.
• Tip: Grill some lemon halves. Cut a lemon in half and place it cut-side down on the grill for the last few minutes of cooking. The heat caramelizes the sugars and mellows the acidity, creating an incredible, smoky lemon juice to squeeze over the finished kabobs.
• Tip: Keep a “clean” spot on the grill. Use a bunched-up paper towel held with your tongs to oil the grates just before adding the kabobs. This gives a non-stick surface without adding a ton of extra oil that could cause flare-ups.

FAQs

Can I make these Shrimp Kabobs in the oven?
Absolutely! If you don’t have a grill, you can use your oven’s broiler. Arrange the assembled kabobs on a baking sheet lined with foil. Place them about 6 inches from the broiler element and broil for 2-3 minutes per side, watching closely to prevent burning. You won’t get the smoky flavor, but they’ll still be deliciously charred and cooked through.

How can I tell when the shrimp are fully cooked?
Look for both visual and tactile cues. Visually, the shrimp will turn from translucent gray to a solid, opaque pinkish-white. In terms of touch, a raw shrimp is soft and mushy, while a perfectly cooked one will feel firm and spring back slightly when pressed. An overcooked shrimp will be very firm and tough. They also curl into a loose “C” shape when done.

Can I prepare the kabobs ahead of time?
You can do most of the prep ahead! You can make the marinade and chop the vegetables a day in advance. However, I highly recommend marinating and threading the shrimp onto the skewers just before you plan to cook them. Assembling them too far in advance can lead to the shrimp sitting in the acid for too long and the vegetables getting watery.

What other vegetables can I use?
So many options! Zucchini and yellow squash are fantastic, as are cherry tomatoes (just be careful, they can burst). Mushrooms, like cremini or whole button mushrooms, add a great meaty texture. Even chunks of fresh pineapple or mango can add a wonderful sweet and savory element.

My shrimp always stick to the grill! What am I doing wrong?
This usually comes down to two things: grill temperature and oil. First, make sure your grill is properly preheated—a hot grill sears the outside quickly, creating a natural release. Second, ensure your grates are clean and well-oiled. Rub a folded paper towel dipped in a high-heat oil (like canola or avocado) over the grates right before you add the food. And finally, don’t move the kabobs too soon! Let them cook for a couple of minutes to develop a crust, and they’ll release easily.