Shrimp Kabobs are perfectly juicy and flavorful with a quick marinade and colorful veggies. Great for an easy weeknight meal!
You can serve this flavorful shrimp recipe as a main dish or appetizer. For more delicious Shrimp Recipes, try Shrimp Fajitas or Shrimp Scampi Pasta.
Sabrina’s Shrimp Kabobs Recipe
Whether you’re a seafood lover or not, this simple Shrimp Kabob recipe is sure to win you over. These are perfect for a summer cookout, and after prepping with a simple marinade, it takes less than 10 minutes to cook. Fill out your meal with delicious and cooling side dishes like a freshly tossed green salad, or Cucumber Salad. You could also try other grilled dishes like Brown Sugar Grilled Pineapple or Easy Grilled Corn. I’ve included instructions below on how to bake these in the oven as well.
Recipe Card
Ingredients
- 1 tablespoon honey
- 1/4 cup unsalted butter , melted
- 5 cloves garlic , minced
- 1 teaspoon paprika
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon coarse ground black pepper
- 1/4 teaspoon crushed red pepper flakes
- 2 pounds shrimp , peeled and deveined (13-15 count)
- 1 yellow squash , thinly sliced
- 1 zucchini , thinly sliced
- 1 red bell pepper , cut into 1" chunks
Instructions
- If using wooden kabob skewers, soak them in a bowl of water for 20-30 minutes before grilling. Soaking wooden skewers keeps them from burning on the grill.
- Add honey, butter, garlic, salt, pepper, paprika, crushed red pepper flakes in large ziplock bag.
- Add the shrimp, zucchini, squash and bell pepper to the marinade and let marinate for 15 minutes.
- Heat your grill or grill pan to medium heat. If using a grill, skewer the food, alternating pieces on metal or soaked wooden skewers.
- Grill the shrimp, 3-4 minutes per side, until the shrimp is bright pink.
Nutrition
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Sabrina’s Tips
Deveining shrimp is super simple if you follow these steps. Lay a peeled shrimp on a cutting board with the curve facing up. Use a small paring knife to make a shallow slit along the back, then lift out the dark vein with the tip of the knife. Rinse briefly if needed.
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Can this be made ahead of time?
This is a great recipe that you can cook ahead of time and serve later. Wait to cool, then place in an airtight container to store in the fridge. You could also freeze shrimp to store it longer, but the grilled vegetables won’t hold up well in the freezer, so it’s better to cook them fresh.
How to Store
- Store: To keep fresh, cover them in plastic wrap or place in an airtight container to store in the fridge. The recipe will stay good for 3-4 days.
- Reheat: To reheat, add the cooked seafood and vegetables to a grill pan or cast iron skillet. Turn the stovetop to medium heat and stir as you cook until warmed through. You may need to add a splash of water to keep the recipe from drying out as you reheat. Or, preheat your oven to 300°F and add the shrimp to a foil-lined baking sheet. Heat in the oven for about 10 minutes until warmed through.
- Freeze: You can also keep frozen for up to 3 months. Then reheat in the oven directly from frozen.
Alternative Cooking Techniques
Oven-Baked Shrimp Skewers: For this cooking method, preheat your oven to 425° F. Then, marinate the shrimp and vegetables and add them to skewers. Lay a wire rack over a baking sheet. Place the skewers on top, and bake for 6-7 minutes until done. Turn the oven to broil and cook for an additional 1 to 2 minutes to add a delicious char before serving.
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