Shrimp Kabobs
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.
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
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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
Calories: 254kcalCarbohydrates: 16gProtein: 25gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 183mgSodium: 142mgPotassium: 583mgFiber: 2gSugar: 12gVitamin A: 891IUVitamin C: 34mgCalcium: 89mgIron: 1mg
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