Grilled shrimp kabobs are fresh, flavorful, quick to make, and perfect for busy nights or weekend cookouts. Jumbo shrimp, colorful veggies, and a bold honey-garlic marinade come together on skewers that cook in minutes. This recipe is summer on a stick, and it’s as easy to prep as it is fun to eat.
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These grilled shrimp kabobs are one of my favorite summer recipes. The shrimp turn out juicy with a slight char, and the veggies soak up all that garlicky, smoky flavor. They’re great for casual dinners, as an appetizer, BBQs, or even meal prep if you’re into that kind of thing. I love how fast they cook and how easy they are to customize. Plus, everyone always comes back for seconds.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Grilled Shrimp Kabobs
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
A few prep tricks go a long way when grilling shrimp kabobs. Here’s exactly how I make them, from marinade to grill.
Prep the veggies
Cut the green and red peppers into chunks about the same size as the shrimp. Do the same with the red onion. Leave the mushrooms whole unless they’re big, then just halve them. I grab my go-to 8-inch chef’s knife for this part—makes quick work of all the slicing without bruising the veggies.
Mix the marinade
In a small bowl, whisk together the minced garlic, olive oil, honey, paprika, salt, and black pepper. This mix adds a sweet, smoky flavor that clings to everything beautifully. I usually mix everything in one of my glass nesting bowls with lids so I can just pop the extra marinade into the fridge without switching containers.
Coat the shrimp and veggies
Toss the shrimp, chopped veggies, and mushrooms in a large bowl. Pour the marinade over the top and stir until everything’s coated. Cover the bowl and refrigerate for at least 30 minutes (or up to 4 hours if you’ve got time).
Get the grill ready
Preheat your grill about 20 minutes before cooking. If you’re using charcoal, push the coals to one side for indirect heat. For gas grills, turn all burners to high and aim for around 400°F.
I’m a big fan of our gas grill—heats evenly and doesn’t flare up like some of the cheaper ones. If you’re going the charcoal route, I’d hands-down recommend the Weber Original Kettle—sturdy, easy to clean, and gets super hot.
Before grilling, I always give the grates a quick once-over with this three-sided grill brush—it fits in between the bars and gets off all the stuck-on bits from last time. Just wipe half a lemon or onion over the grill once you’ve cleaned it, just to make double sure you don’t have any stray pieces of wire.
Thread the skewers
Use soaked wooden or metal skewers and thread the shrimp, peppers, onion, and mushrooms, alternating for color and even cooking. I switched to these flat stainless steel skewers because food doesn’t spin when you flip them, and they go straight in the dishwasher when you’re done.
Grill time
Place the skewers over medium heat and grill to perfection for 6–8 minutes, turning occasionally. You’re looking for pink, opaque shrimp with a slight char and tender veggies. That’s your cue: the shrimp kebabs done!
I use long-handled grill tongs so I’m not risking singed knuckles. And honestly, I never grill without my heat-resistant grill gloves—they save your hands when it’s time to lift the lid or shift skewers.
Shrimp Kabobs
Add Preferred SourceEquipment
- Gas grill or
Ingredients
- 1 pound shrimp peeled and deveined
- ½ red bell pepper
- ½ green bell pepper
- 1 red onion
- 6 ounces portobello mushrooms
For the Marinade:
- 3 garlic cloves minced
- 3 tablespoons olive oil
- 2 tablespoons honey
- 1 ½ teaspoons ground paprika
- Salt and pepper to taste
Instructions
- Cut the bell peppers and onion into chunks roughly the same size as the shrimp. Leave the mushrooms whole or halve them if large.½ red bell pepper, ½ green bell pepper, 1 red onion, 6 ounces portobello mushrooms
- In a small bowl, whisk together the garlic, olive oil, honey, paprika, salt, and pepper.3 garlic cloves, 3 tablespoons olive oil, 2 tablespoons honey, 1 ½ teaspoons ground paprika, Salt and pepper
- Place the shrimp, chopped vegetables, and mushrooms in a large bowl. Pour the marinade over the mixture and toss until everything is well coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.1 pound shrimp
- Start preheating about 20 minutes before cooking: For charcoal grills, arrange coals to one side for indirect heat. For gas grills, turn all burners to high. Aim for at least 400°F (200°C).
- Thread the shrimp, peppers, onions, and mushrooms onto soaked wooden or metal skewers, alternating for color and even cooking. Place the skewers on the grill and cook over medium heat for 6–8 minutes, turning occasionally.
- Grill until the shrimp are pink, opaque, and slightly charred, and the vegetables are tender.
Video
Notes
- Shrimp size: Use large shrimp or jumbo shrimp so they don’t overcook before the veggies are done.
- Shrimp prep: If they’re not already prepped, peel and devein the shrimp so they soak up the marinade and are easier to eat.
- Other vegetables: Cherry tomatoes and zucchini hold up well on the grill and cook at the same rate as shrimp.
- Soaked skewers: If you’re using wooden skewers or bamboo skewers, soak them in water for 20–30 minutes to keep them from burning.
- Even pieces: Try to cut your veggies about the same size as the shrimp so everything cooks evenly.
- Marinade: Don’t skip the marinade time—it helps lock in flavor and gives the shrimp that slight caramelization on the grill.
- Watch the grill: Shrimp cook fast, so keep an eye on them. As soon as they turn pink and opaque, they’re ready.
- Make ahead: You can prep everything in advance and keep the skewers in the fridge until you’re ready to grill.
Storage and Reheating Instructions
- Fridge: Slide the shrimp and veggies off the skewers and pop them into an airtight container. They’ll keep in the fridge for up to 3 days.
- Reheat: Reheat gently in a skillet or enjoy them cold over a salad or rice bowl. Just try not to overheat the shrimp as they can get rubbery if cooked too long the second time around.
Nutrition
Recipe Notes and Tips
Here are a few things I keep in mind to make sure these shrimp kabobs turn out just right every time:
- Shrimp size: Use large shrimp or jumbo shrimp so they don’t overcook before the veggies are done.
- Shrimp prep: If they’re not already prepped, peel and devein the shrimp so they soak up the marinade and are easier to eat.
- Other vegetables: Cherry tomatoes and zucchini hold up well on the grill and cook at the same rate as shrimp.
- Soaked skewers: If you’re using wooden skewers or bamboo skewers, soak them in water for 20–30 minutes to keep them from burning.
- Even pieces: Try to cut your veggies about the same size as the shrimp so everything cooks evenly.
- Marinade: Don’t skip the marinade time—it helps lock in flavor and gives the shrimp that slight caramelization on the grill.
- Watch the grill: Shrimp cook fast, so keep an eye on them. As soon as they turn pink and opaque, they’re ready.
- Make ahead: You can prep everything in advance and keep the skewers in the fridge until you’re ready to grill.
How to Store Leftover Grilled Shrimp Skewers
If you’ve got leftovers, just slide the shrimp and veggies off the skewers and pop them into an airtight container. They’ll keep in the fridge for up to 3 days.
Reheat gently in a skillet or enjoy them cold over a salad or rice bowl. Just try not to overheat the shrimp as they can get rubbery if cooked too long the second time around.
What to Serve With Grilled Shrimp Kabobs
These shrimp kebobs are super versatile and easy to pair with simple sides. I like serving them with rice, couscous, or focaccia bread for something hearty.
A fresh caesar salad or grilled veggies like asparagus or corn work great too. If you’re feeling tropical, add some pineapple chunks or a squeeze of lime juice on the side.
More Easy Recipes You Will Love
If you’re into quick, flavorful meals that are great for tossing together on a busy weeknight, here are a few more recipes I think you’ll enjoy:
