Grilled Shrimp Kabobs Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Resting time
30 mins
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Total Time
55 mins
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Servings
4 servings
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Calories
203 kcal
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Course
Main Course
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Cuisine
American
Grilled Shrimp Kabobs Recipe
Description
The Grilled Shrimp Kabobs Recipe features peeled and deveined shrimp threaded alternately with red or yellow bell peppers and baby bella mushrooms. Vegetables are pre-cooked briefly in the microwave to soften before marinating. The marinade includes olive oil, lemon zest, freshly squeezed lemon juice, honey, minced garlic, paprika, optional crushed red pepper flakes, chopped Italian parsley, kosher salt, and black pepper, producing a balanced mix of sweet, tangy, and savory flavors.
After marinating the shrimp and vegetables for 30 minutes, they are threaded onto soaked wooden skewers and grilled. The shrimp cook quickly, so careful attention is needed to avoid overcooking. The marinade reserved before grilling can be used as a sauce to serve alongside the finished kabobs.
This recipe makes approximately 5 to 6 skewers and can be prepared ahead by marinating components overnight without lemon juice, adding it shortly before grilling. Leftovers should be removed from skewers and stored in an airtight container for up to two days.
Ingredients
For the vegetables:
- 1 ½ red bell pepper stemmed, seeded, and cut into small pieces, or yellow bell pepper, large
- 12-14 baby bella mushroom About 8 ounces
For the marinade:
- ¼ cup olive oil
- 1 teaspoon lemon zest
- ¼ cup lemon juice freshly squeezed*
- 3 tablespoons honey
- 3 cloves garlic minced
- 1 teaspoon paprika
- Pinch red pepper flakes optional, crushed
- 2 tablespoons Italian parsley chopped
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
For the Shrimp:
- 1 lb. Shrimp 16-20 or 21-25 count, peeled and deveined
Instructions
- Line a large microwave-safe plate with a layer of paper towel. Spread bell peppers skin side down in an even layer. Microwave on high for 2 minutes. Set aside to cool.
- Line another microwave safe plate with a layer of paper towel. Spread mushrooms in an even layer and microwave for 3 minutes. Set aside to cool.
- While the vegetables are cooling, make the marinade by mixing together olive oil, lemon zest, lemon juice, honey, garlic, paprika, red pepper flakes, parsley salt, and pepper in a bowl. Give it a whisk until fully combined.
- Reserve 3 tablespoons of the marinade to use as sauce later.
- If you are using wooden skewers, this is the time to soak them in water (they should be soaked for at least 30 minutes.)
- Add the shrimp and the now-cooled vegetables. Toss to coat. Cover it with plastic wrap and refrigerate for 30 minutes.
- To thread shrimp and vegetables onto the skewers: Lay a shrimp down and run the skewer through the center. Thread a mushroom onto the skewer through the sides of the cap, pushing it closer to the shrimp. Follow the mushroom with another shrimp and then a piece of pepper. Repeat shrimp and vegetable sequence two more times. Do not discard the marinade as we will use some of it to brush them as they are grilling.
- When the skewer is full, gently press them so that they fit snugly in the center.
- Follow the same steps for the rest of the skewers until you run out of shrimp and vegetables.
- Heat a gas grill to medium-high (about 400 degrees F.) for about 10 minutes.
- Place shrimp kabobs on the hot grill. Cook 3-4 minutes on each side brushing it with the leftover marinade a few times to make sure they are not drying. In the end, shrimp should be pink and opaque and vegetables should be tender.
- Transfer onto a plate. Sprinkle it with fresh parsley and drizzle it with the reserved marinade/sauce. Serve with lemon wedges.
Notes
- If using frozen shrimp, fully thaw before marinating to ensure even flavor absorption.
- Pre-cook vegetables in the microwave to soften before grilling, reducing grill time and maintaining moisture.
- Soak wooden skewers in water for at least 30 minutes to prevent burning during grilling.
- Marinate shrimp and vegetables for 30 minutes for best flavor; to make ahead, marinate without lemon juice overnight and add it before grilling.
- Remove shrimp and vegetables from skewers before storing leftovers in an airtight container; consume within 2 days.
- Watch the shrimp closely while grilling as they cook quickly and can overcook easily.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 203 kcal
% Daily Value*
| Calories | 203kcal | 10% |
| Carbohydrates | 20g | 7% |
| Protein | 2g | 4% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 10g | 50% |
| Sodium | 589mg | 25% |
| Potassium | 414mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 16g | 32% |
| Vitamin A | 1607IU | 32% |
| Vitamin C | 69mg | 77% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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