If you’re craving a dish that’s easy, colorful, and packed with flavor, Shrimp and Vegetable Skewers are your perfect dinner solution. Juicy, quick-cooking shrimp mingle with sweet, charred vegetables, all kissed with a lively lemon-garlic marinade. Whether you’re grilling outdoors with friends or using a grill pan in your kitchen, this Mediterranean-inspired recipe comes together in a flash and always impresses with its fresh, vibrant appeal. These skewers are as fun to assemble as they are to eat, and they bring a healthy, protein-rich highlight to any meal.
Ingredients You’ll Need
Let’s gather what we need! The secret here is using just a handful of top-notch ingredients that each bring their own personality—flavor, texture, or a pop of color—to our Shrimp and Vegetable Skewers.
- Large shrimp (1 pound, peeled and deveined): Tender and sweet, they grill quickly and soak up all the marinade’s flavors.
- Red bell pepper (1, cut into chunks): Gives your skewers a bright color and subtle sweetness that balances the shrimp.
- Zucchini (1, sliced into half-moons): Adds a juicy texture and a hint of earthy flavor that works beautifully on the grill.
- Red onion (1, cut into chunks): Roasts up mellow and just a little bit crispy—plus, it looks gorgeous threaded on the skewers.
- Cherry tomatoes (1 cup): These will burst and blister, offering a tangy, juicy contrast with every bite.
- Olive oil (2 tablespoons): Binds everything together, keeping the marinade luscious while promoting that irresistible char.
- Lemon juice (1 tablespoon): Lively and bright, fresh lemon tones make each bite pop.
- Garlic cloves (2, minced): Brings a warm, savory undertone that’s unmistakably delicious.
- Dried oregano (1 teaspoon): For that signature Mediterranean aroma and herby spark.
- Salt (½ teaspoon): Just enough to enhance every flavor without overwhelming the freshness.
- Black pepper (¼ teaspoon): Adds gentle warmth and rounds out the marinade.
- Wooden or metal skewers: If using wooden, be sure to soak them first to prevent burning—this helps keep your presentation on point!
How to Make Shrimp and Vegetable Skewers
Step 1: Prep the Skewers
If you’ve got wooden skewers, now’s the moment to get them soaking in water for at least 30 minutes. This little step stops them from scorching on the grill, so you can focus on perfect shrimp and veggies instead of charred sticks.
Step 2: Mix the Marinade
In a large bowl, whisk together olive oil, zesty lemon juice, minced garlic, dried oregano, salt, and black pepper. This simple marinade is the secret weapon, bathing the shrimp and vegetables with bright, aromatic flavor in every bite.
Step 3: Marinate the Shrimp and Veggies
Drop in your peeled and deveined shrimp along with all those colorful vegetables. Toss everything gently to coat—not only does this infuse juicy flavor, but it prevents sticking and ensures that gorgeous grilled finish on your Shrimp and Vegetable Skewers.
Step 4: Thread Onto Skewers
Thread the shrimp and vegetables onto your prepared skewers, alternating colors and shapes for maximum eye appeal. Mixing the veggies in between the shrimp helps everything cook evenly and gives you a rainbow of goodness in each skewer.
Step 5: Grill to Perfection
Preheat your grill or grill pan over medium-high heat. Place the skewers on the grates and grill for just 2–3 minutes per side. The shrimp turn pink and opaque, while the veggies get those gorgeous grill marks and caramelized edges—watch for the sweet char on the tomatoes!
Step 6: Serve Fresh and Hot
Pull the Shrimp and Vegetable Skewers from the grill and serve them immediately, with an optional squeeze of fresh lemon juice for extra zing. They’re irresistible while still sizzling hot, straight from the grill.
How to Serve Shrimp and Vegetable Skewers
Garnishes
A final sprinkle of chopped fresh parsley or a dusting of lemon zest brings a burst of fresh color and flavor to the plate. A few lemon wedges on the side invite guests to add extra citrus sparkle—little touch, big upgrade!
Side Dishes
Shrimp and Vegetable Skewers adore sharing the table with light, summery sides: think fluffy rice, nutty couscous, or a crisp green salad. For extra flair, try pairing with garlicky yogurt sauce or a scoop of hummus. Each complements the Mediterranean vibe and rounds out the meal beautifully.
Creative Ways to Present
Try nestling the finished skewers inside warm, soft pita bread with a drizzle of tzatziki, or serve atop a bed of baby greens for an easy main-course salad. For parties, you can even slide the skewered shrimp and veggies off the sticks and offer them in colorful bowls as tapas-style bites.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, let the skewers cool, then gently slide the shrimp and vegetables off into an airtight container. They’ll keep fresh and tasty in the fridge for up to two days, making a fantastic meal prep or light lunch.
Freezing
Shrimp and Vegetable Skewers are best fresh, but if you have extras, you can freeze the skewered (or un-skewered) mixture. Lay them out in a single layer on a baking sheet to freeze, then transfer to freezer bags. For maximum flavor, enjoy within one month—the veggies might soften a bit, but the skewers will still taste great.
Reheating
To reheat, pop the skewers under the broiler for a couple of minutes, or warm them in a hot skillet just until heated through. Avoid microwaving for too long, as shrimp can toughen quickly; keep an eye so they stay plump and juicy.
FAQs
Can I use other vegetables on my Shrimp and Vegetable Skewers?
Absolutely! Feel free to add mushrooms, yellow squash, or even pieces of eggplant if you love variety. Just be sure to cut all veggies to similar sizes so they cook evenly alongside the shrimp.
How do I prevent the skewers from sticking to the grill?
A light brush of oil on the grill grates before cooking will help keep everything from sticking. Also, make sure your skewers are well-coated in marinade for extra insurance.
Are Shrimp and Vegetable Skewers healthy?
Yes! This recipe is packed with protein, fiber, vitamins, and healthy fats. It’s naturally gluten-free and perfect if you’re watching carbs or following a pescatarian diet.
Can I cook these skewers indoors?
No barbecue? No problem! A grill pan or even a broiler will work well and still give you beautiful, charred results. Just keep an eye on the timing since shrimp cook quickly.
How far ahead can I prep Shrimp and Vegetable Skewers?
You can marinate the shrimp and veggies a few hours in advance and thread them onto the skewers right before cooking. If you need to assemble everything ahead, keep the skewers chilled and grill just before serving for the freshest results.
Final Thoughts
If you haven’t tried making Shrimp and Vegetable Skewers at home yet, I can’t recommend it enough! They’re vibrant, flavorful, and quick enough for any weeknight, yet impressive enough for company. Fire up the grill and treat yourself to this colorful, Mediterranean-inspired favorite—your tastebuds (and your friends) will thank you!
Print
Shrimp and Vegetable Skewers Recipe
- Total Time: 26 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
These Shrimp and Vegetable Skewers are a delightful Mediterranean-inspired dish perfect for a summer dinner. Tender shrimp, colorful bell peppers, zucchini, onions, and cherry tomatoes are marinated in a flavorful mix of olive oil, lemon juice, and herbs before being grilled to perfection. These skewers are easy to make and bursting with fresh, vibrant flavors.
Ingredients
Shrimp and Vegetable Skewers:
- 1 pound large shrimp (peeled and deveined)
- 1 red bell pepper (cut into chunks)
- 1 zucchini (sliced into half-moons)
- 1 red onion (cut into chunks)
- 1 cup cherry tomatoes
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 2 garlic cloves (minced)
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- wooden or metal skewers
Instructions
- Prepare Skewers: Soak wooden skewers in water for at least 30 minutes to prevent burning.
- Marinate: Whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper in a large bowl. Add shrimp and vegetables, coat evenly.
- Skewer: Thread shrimp and vegetables onto skewers, alternating for variety.
- Grill: Preheat grill or grill pan. Grill skewers for 2–3 minutes per side until shrimp are pink and veggies are charred.
- Serve: Squeeze fresh lemon juice over skewers before serving.
Notes
- Prepare ahead and grill before serving.
- Pair with rice, couscous, or a side salad.
- Prep Time: 20 minutes
- Cook Time: 6 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 2 skewers
- Calories: 220
- Sugar: 4g
- Sodium: 430mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 145mg
