Grilled Shrimp & Vegetable Kabobs

Shrimp is the star of this dish and we’ve found that shrimp just gets better on the grill. Vegetables take a little longer to cook so we cook them separately and put them on the fire ahead of the shrimp. You can toss them all together at the end to make everybody happy.


  • 15 Medium Shrimp , raw but cleaned and deveined
  • 5 cremini or white button mushrooms , trimmed and cut in half
  • 1 Medium Red onion , peeled, trimmed and cut into cubes
  • 1 Red or Yellow bell pepper , trimmed, seeded and cut into cubes
  • 1 zucchini or yellow squash , trimmed and sliced into cubes
  • marinade for fish & chicken

prep / directions

Preheat your grill. Mix the marinade (recipe) in a large bowl. Add the cleaned shrimp and vegetables and mix well. Put the skewers through the sides of the shrimp. Skewer the vegetables, alternating them to distribute flavors.
Put the vegetables on the grill first, searing and turning after a few minutes so all sides start to brown. Cover the grill for about 5 minutes. The uncover and put the shrimp skewers on the grill, turning after a few minutes. The shrimp should turn pink-brown fairly soon.
Remove both the shrimp and vegetable kebobs to a plate and cover with foil for a few minutes before serving

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