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Fire up your grill and toss together these kebobs using shrimp and a rainbow of veggies—it’s a game changer for any sunny day meal. The seasoning packs a punch and brings out the shrimp’s sweet flavors. Plus, your veggies stay crisp and colorful. I always lean on this one whenever I want something special that doesn’t feel heavy but impresses everyone at my cookout.
Vibrant Ingredients
- Red bell pepper: brings a crunchy bite and a dash of color—grab the freshest, sweetest one you spot in the store
- Red onion: this one’s sweet with a lively color—choose one that’s shiny and heavy
- Zucchini: soaks up all the tangy flavors—pick one that feels firm and isn’t too big
- Ground black pepper: gives a fun little kick—fresh cracked makes everything smell amazing
- Kosher salt: lifts up all the flavors—flaky salt works fine, too
- Crushed red pepper: just the right amount of spice—tweak how much you add if you want more or less heat
- Onion powder and garlic powder: these two build that savory base and make sure the taste is even all over
- Olive oil: sticks everything together and keeps your kebobs juicy—if you’ve got extra virgin olive oil, use it
- Lemon juice: makes it bright and zingy—freshly squeezed takes everything up a notch
- Large shrimp: tender and so fast to grill up—find wild-caught ones if you can, already peeled and cleaned saves time
Easy Steps to Follow
- Rest and Plate Up:
- Pull your skewers off the grill and let them chill (just a few minutes). Toss on a little parsley and squeeze some lemon if you’re feeling fancy. Ready to dig in.
- Grill Kebobs:
- Set the loaded sticks on the hot grill. Cook them 5 or 6 minutes per side. You only need to flip once. You’ll know they’re ready when the shrimp go pink and the veggies get a little char.
- Thread the Skewers:
- Take shrimp out of the marinade. Slide a shrimp down the stick first, followed by a piece of zucchini, onion chunk, then a bell pepper square. Keep swapping in those veggies and shrimp till you fill up each skewer. Leftover shrimp? Make an all-shrimp skewer for extra fun.
- Prep the Grill:
- About 15 minutes before it’s grill time, get your grill nice and hot (medium is good). Rub a bit of oil on the grates so nothing sticks.
- Soak Wooden Skewers:
- Drop wooden skewers into water for at least 30 minutes so they don’t burn up once they hit the grill.
- Marinate the Shrimp:
- Dump shrimp straight into the bowl of marinade. Stir to coat well. Toss a cover on the bowl and pop it in the fridge at least half an hour so the flavors really soak in.
- Whip Up the Marinade:
- Grab a big bowl and mix lemon juice, olive oil, onion powder, garlic powder, crushed red pepper, salt, and black pepper all together. Give it a good whisk until it blends smooth.
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Shrimp has always been my top pick. My dad and I would sit on the porch, punch those sticks through the shrimp and veggies, and maybe sneak a few fresh hot shrimp right off the grill before anybody else could grab them. The sweet, smoky flavor was like nothing else.
Leftover Storage
Keep any extras in a sealed container in the fridge—they’ll be good for up to three days. Lay them flat so you don’t crush anything. When reheating, pop them back on the grill or in a skillet for best results. Skip the microwave unless you like bouncy shrimp.
Swaps and Options
Try summer squash instead if you’re tired of zucchini. Out of red onion? Sweet onion works. No fresh lemons? Bottled juice will do. Love it spicy? Toss in cayenne pepper or try hot smoked paprika instead of the red pepper flakes.
Serving Ideas
These kebobs go great with a bowl of couscous or quinoa. Or serve them over greens for a lighter meal. Stuff them in pita bread with some tzatziki for a fun dinner. If you’re feeding a crowd, set out a platter with lemon slices and a few fresh herbs for flair.
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Background and Traditions
Grilling skewered foods comes from all sorts of cultures by the sea—think Mediterranean seafood nights or classic Greek souvlaki. It’s a simple, smart way to throw together fresh flavors and soak up every bit of summer in a single bite.
Frequently Asked Questions About Recipes
- → Is frozen shrimp okay to use?
Fresh shrimp tastes and grills better. Frozen shrimp might come out mushy or lose some flavor when you grill them.
- → How long do I let the shrimp soak in the marinade?
Let the shrimp hang out in the marinade for a half hour. More than that and the texture gets weird, less and the flavors might not pop.
- → What other veggies work on here?
Switch things up with cherry tomatoes, mushrooms, or chunks of yellow squash if you're feeling it. Adds fun colors and taste too.
- → Do wooden skewers need to be soaked first?
Yep, soak those wood skewers in water about a half hour so they won't catch fire when you cook.
- → How can I tell if the shrimp are cooked all the way?
When your shrimp turn pink and look kind of see-through white, they're done. It takes just five or six minutes each side on medium heat.
- → What's the best way to save any leftovers?
Pop the leftover sticks into a container with a lid and stick them in the fridge. They'll be good for about three days.