This post is sponsored by Miller's Mustard. All thoughts and opinions are my own.
Get ready to spice up your summertime grilling with these delicious shrimp kabobs! Fresh shrimp and vegetables are seasoned and grilled, then finished off with Miller's Banana Pepper Mustard for a light and fresh meal with a bit of a kick!
Cooking on the grill is a must in our house during Summer. We get to spend more time outside, soaking up the sunshine and enjoying the extra playtime. These shrimp kabobs are the perfect meal to cook on the grill for either lunch or dinner. They are easy to put together and finished off perfectly with Miller's Banana Pepper Mustard which has a little heat with the perfect amount of sweet.
🍤 Ingredient notes
- Shrimp - I used 24/30 shrimp, which means that there are about 24-30 shrimp per pound. You will need 6 shrimp per kabob, which works out to be about 1 ¼ - 1 ½ pounds of shrimp if you use the same size. Smaller or larger shrimps can be used but will vary the cooking time. Make sure to get uncooked shrimp that are preferably deveined and have their shells removed. Tails are optional and can be kept on if you like. Frozen shrimp can be used as well, but must be thawed and drained completely before using.
- Veggies - I used a mix of bell pepper, zucchini, and red onion, but feel free to use whatever veggies you like. I recommend using vegetables that are a bit heartier and easy to skewer so that they hold up well on the grill. Squash or mushrooms are other great options!
- Miller's Mustard - Miller's makes an amazing mustard that is made with fresh banana peppers. As soon as I tried it, I knew I had to put it on something grilled. The flavor has a perfect balance of both sweetness and heat with a little bit of tang that goes perfectly on the shrimp and vegetables. I used the hot flavor for this recipe which delivers the perfect amount of heat to these zesty kabobs. For a less spicy flavor, try their mild flavor and for the extra bold and daring, sauce these kabobs up with the habanero flavor! To find out more about Miller's Banana Pepper Mustard, check out their website. Save 15% right now through July 18th with code "saporito15" when you order any of their flavors or a variety pack on Amazon!
- Skewers - I prefer using metal skewers when grilling kabobs. They hold up well to the weight of the food and you don't have to worry about them burning. If using wooden skewers, I recommend soaking them in some water while the shrimp and vegetables are marinating. This will help prevent the skewers from burning during grilling.
🔪 Step by step instructions
First, cut your vegetables into 1 to 1 ½ inch pieces that are about the same size as your shrimp. You will need 12 pieces of bell pepper, 12 pieces of zucchini, and 6 pieces of red onion.
Combine shrimp and vegetables in a large mixing bowl with olive oil, garlic, salt and pepper. Toss everything to combine and place the bowl in the refrigerator for 20 minutes to marinate.
While your grill is preheating, place the shrimp and vegetables onto metal skewers alternating shrimp and vegetable pieces. There should be 6 shrimp, 2 pieces of zucchini, 2 pieces of bell peppers, and 1 piece of onion on each skewer.
Grill the shrimp kabobs over medium high heat on the grill for about 4-6 minutes on each side until the shrimp are cooked through. They should be a pinkish-orange color and opaque.
Brush the kabobs generously with Miller's Banana Pepper Mustard and grill for another minute on each side.
Serve finished kabobs with extra sauce for dipping!
⭐ Top tip
Cut the vegetables into the same sized pieces as your shrimp. This will help make sure that everything cooks evenly and also makes these kabobs easier to flip when grilling!
- Chop bell pepper, zucchini, and onion into 1 - 1 ½ inch pieces that are approximately the same size as the shrimp. A total of 12 pieces of bell pepper, 12 pieces of zucchini, and 6 pieces of onions are needed for the kabobs.
- Place chopped vegetables and shrimp in a large mixing bowl with olive oil, garlic, salt, and pepper and toss gently to combine. Place in the refrigerator for 20 minutes to marinate.
- Preheat the grill to medium high heat, approximately 375˚.
- While the grill is preheating, skewer the shrimp and vegetables on the skewers, alternating shrimp and vegetables so there is a total of 6 shrimp, 2 pieces of bell pepper, 2 pieces of zucchini, and 1 piece of onion on each kabob.
- Cook kabobs on the preheated grill for approximately 3-4 minutes on each side until the shrimp are a pinkish-orange color and no longer opaque.
- Brush shrimp kabobs generously with banana pepper mustard and cook for an additional 1 minute on each side.
- Serve grilled shrimp kabobs with extra sauce for dipping.
🥗 Suggested side dishes
- Simple Summer Panzanella
- Crispy Potato Wedges with Lemon Aioli
- Roasted Grapes and Olives
- Savory Cornbread Pudding
♨️ More grilling recipes
If you loved this recipe for shrimp kabobs, check out these other grilling recipes that I know you will love.
Don't forget! If you make this recipe, be sure to leave a comment and give it a rating. I love to hear from each and every one of you! Tag me on Facebook and Instagram as well! It makes my day to see all of your photos of the food you have made.