These Veggie Shrimp Kabobs are a fun, vibrant meal that comes together with minimal fuss. Plump shrimp and colorful vegetables are threaded onto skewers and grilled with a simple garlic-herb marinade. Perfect for summer barbecues or indoor cooking, these kabobs deliver smoky, satisfying flavor every time.

Why You’ll Love This Veggie Shrimp Kabobs

• Incredibly versatile: Swap veggies based on season or preference.
• Fast & forgiving: Shrimp cook quickly; extra char only improves flavor.
• Stunning presentation: Vibrant colors make it look impressive.
• Light yet satisfying: Lean protein and fiber-rich veggies balance perfectly.

Ingredients & Tools

• 450 g large raw shrimp, peeled and deveined (tail-on or off)
• 1 large red bell pepper, cut into 1-inch chunks
• 1 large yellow bell pepper, cut into 1-inch chunks
• 1 medium zucchini, sliced into ½-inch rounds
• 1 red onion, cut into 1-inch chunks
• 60 ml extra virgin olive oil
• 3 cloves garlic, minced
• Juice of 1 lemon (about 2 tablespoons)
• 1 tsp dried oregano
• ½ tsp smoked paprika
• ¼ tsp red pepper flakes (optional, for a little heat)
• Salt and freshly ground black pepper to taste
• 2 tbsp chopped fresh parsley, for garnish
• 1 lemon, cut into wedges, for serving

Tools: 4-6 metal or soaked wooden skewers, a grill or grill pan, a large mixing bowl, a basting brush

Notes: Using large shrimp is key—they’re less likely to overcook. Don’t skip the smoked paprika; it adds a subtle, smoky depth.

Nutrition (per serving)

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

Before You Start: Tips & Ingredient Notes

• Don’t forget to soak wooden skewers! If you’re using wooden skewers, submerge them in water for at least 30 minutes before grilling. This prevents them from burning to a crisp and adding an ashy flavor to your beautiful kabobs.
• What’s the deal with shrimp size? I recommend large (31/40 count) or jumbo (21/25 count) shrimp. They’re much easier to thread onto the skewers and they stay juicy and plump. Smaller shrimp can easily overcook and become tough.
• Can I make the marinade ahead? Absolutely! You can whisk the olive oil, garlic, lemon juice, and spices together a few hours in advance. This actually allows the flavors to meld and intensify, making your kabobs even more delicious.
• How to prevent soggy veggies? Make sure your zucchini and pepper chunks are all roughly the same size—about 1 inch. This ensures they cook evenly and get a nice char without turning mushy. A little texture is a wonderful thing.

How to Make Veggie Shrimp Kabobs

Storage & Freshness Guide

• Fridge: Store leftovers in an airtight container for up to 2 days.
• Freezer: Freeze uncooked marinated skewers on a baking sheet, then transfer to a bag for up to 1 month.
• Reviving: Reheat gently in a skillet or oven to restore texture without overcooking.

Serving Suggestions

Complementary Dishes

• Fluffy Coconut Rice — The slight sweetness and creamy texture of the rice are a dreamy base for the smoky, savory kabobs, and it soaks up any extra marinade beautifully.
• A Simple Arugula Salad — Toss arugula with a light lemon vinaigrette; the peppery greens provide a fresh, crisp contrast to the rich, grilled flavors of the kabobs.
• Grilled Corn on the Cob — It continues the grilled theme and its sweet, buttery kernels are a classic summer partner that everyone loves.

Drinks

• A Crisp Sauvignon Blanc — Its bright acidity and citrus notes mirror the lemon in the marinade and cut through the richness of the shrimp perfectly.
• Sparkling Water with Lime — For a non-alcoholic option, the effervescence is incredibly refreshing and acts as a palate cleanser between bites.
• An Ice-Cold Mexican Lager — A light, crisp beer is never a wrong choice with grilled food; it’s simple, refreshing, and utterly satisfying.

Something Sweet

• Grilled Peaches with Honey — You’re already at the grill, so why not dessert? The caramelized, warm fruit feels like a natural, elegant ending.
• Lemon Sorbet — It’s light, zesty, and cleanses the palate, providing a bright and refreshing finish that doesn’t weigh you down.
• Berry Crumble — The juicy, tart berries and buttery topping offer a comforting, homey contrast to the light and savory main course.

Top Mistakes to Avoid

• Over-marinating the shrimp. Because of the acid in the lemon juice, leaving shrimp in the marinade for more than 30 minutes can start to break down the proteins, giving them a mushy, ceviche-like texture. A quick 15-20 minute soak is all you need.
• Crowding the skewers. Packing the ingredients too tightly on the skewer prevents heat from circulating evenly. Leave a little breathing room so everything cooks at the same rate and gets those desirable charred edges.
• Using a cold grill. If your grill isn’t hot enough, the shrimp and veggies will steam and stew instead of searing. Wait until it’s properly preheated—you should be able to hold your hand a few inches above the grates for only 2-3 seconds.
• Overcooking the shrimp. I’ve messed this up before too… shrimp cook in a flash. The moment they curl into a tight “C” shape and turn opaque, they’re done. Any longer and they become tough and rubbery.

Expert Tips

• Tip: Use two skewers for stability. If you’re using thinner skewers or your kabobs feel a bit wobbly, thread the ingredients between two parallel skewers. This prevents them from spinning around when you try to flip them, making grilling so much easier.
• Tip: Reserve a little marinade for basting. Before you add the raw shrimp to the marinade, set aside a couple of tablespoons in a small bowl. Use this clean marinade to brush onto the kabobs as they grill for an extra layer of flavor.
• Tip: Let the kabobs rest for a minute. Just like a steak, giving your kabobs a minute or two off the heat allows the juices to redistribute throughout the shrimp, ensuring every bite is moist and flavorful.
• Tip: Get creative with your veggie cuts. Instead of just chunks, try slicing the zucchini lengthwise into planks or cutting the onions into wedges that hold together on the skewer. Different shapes can create more surface area for that delicious char.

FAQs

Can I use frozen shrimp?
Absolutely! Frozen shrimp are often more economical and just as good. The key is to thaw them properly. Place them in a colander under cold running water for about 5-10 minutes, or move them from the freezer to the fridge the night before. The most important step is to pat them thoroughly dry with paper towels before marinating to ensure they sear properly instead of steaming.

Can I bake these kabobs instead of grilling?
Yes, you can! Preheat your oven to 220°C (425°F) and place the assembled kabobs on a baking sheet lined with parchment paper or a wire rack. Bake for 10-15 minutes, flipping halfway through. You won’t get the same smoky char, but they’ll still be delicious. For a bit more color, you can finish them under the broiler for the last minute or two.

How do I know when the shrimp are fully cooked?
Shrimp cook very quickly and give you clear visual cues. They’re done when their flesh turns from translucent grey to a solid pinkish-white and opaque color. In terms of shape, they’ll curl into a loose “C”. If they curl into a tight “O”, they’re likely overdone. They should feel firm but still springy to the touch.

What other vegetables work well on these kabobs?
You have so many options! Cherry tomatoes, thick slices of cremini mushrooms, chunks of yellow squash, or even pineapple are all fantastic. Just keep in mind the density and water content of the veggie—softer ones like tomatoes will cook faster, so you might want to pair them with quicker-cooking items or add them to the skewer strategically.

Can I prepare these kabobs ahead of time?
You can do most of the prep ahead! You can chop all the vegetables and make the marinade a day in advance, storing them separately in the fridge. I’d recommend assembling the skewers no more than an hour before you plan to cook them, as the salt in the marinade can draw moisture out of the veggies, making them soggy if they sit for too long.