• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Saporito Kitchen
  • Home
  • Recipes
  • Subscribe
  • Meet Amanda
  • Shop
menu icon
go to homepage
  • Recipes
  • Meet Amanda
  • Subscribe
  • Work with Me
  • Shop
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Meet Amanda
    • Subscribe
    • Work with Me
    • Shop
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Every Day Dinners

    Shrimp Kabob Recipe

    Published: Jun 24, 2021 · Modified: Aug 1, 2022 by Amanda · This post may contain affiliate links · This blog generates income via ads

    71 shares
    • Share15
    • Tweet
    • Yummly
    • Email
    • Print
    Jump to Recipe
    shrimp and veggie kabobs cooking on the grill.
    brushing sauce on a shrimp kabobs on the grill.
    grilled shrimp and vegetable kabobs covered in sauce on skewers.

    This zesty shrimp kabob recipe is the best for summertime grilling. Fresh shrimp and vegetables are seasoned and grilled, then finished off with a banana pepper sauce for a light and fresh meal with a bit of a kick!

    grilled shrimp and vegetable kabobs covered in sauce on skewers.

    This post was originally published in June 2021, sponsored by Miller's Gourmet Foods and has been updated for content.

    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.

    This shrimp kabob recipe is the perfect meal to cook on the grill for either lunch or dinner. Serve them with herb roasted sliced potatoes, homemade Italian sodas and a big slice of s'mores cheesecake!

    Jump to:
    • 🍤 Ingredient notes
    • 📋 Substitutions and Variations
    • 🔪 Step by step instructions
    • ⭐ Expert tips
    • 🥘 Alternative cooking methods
    • ⏲️ Make ahead instructions
    • 🥡 Storage suggestions
    • ♨️ More grilling recipes
    • 📖 Recipe
    • 💬 Comments

    🍤 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. Smaller or larger shrimps can be used but will vary the cooking time. Frozen shrimp can be used as well, but must be thawed and drained first.
    • 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, eggplant or mushrooms are other great options.
    • Banana Pepper Sauce - This shrimp kabob recipe is made with Miller's Banana Pepper Sauce which is made from fresh banana peppers. I used the hot flavor for this recipe which delivers the perfect amount of heat. For a less spicy flavor, try their mild flavor and for the extra bold and daring, sauce these kabobs up with the habanero flavor.
    • 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 to prevent them from burning on the grill.

    📋 Substitutions and Variations

    • Meat - These kabobs can be made with chicken or steak if you like. Just cut the meat in similar sized pieces as the vegetables. Cooking times will vary.
    • Sauce - Shrimp kabobs can be finished off with BBQ sauce or it can be omitted.

    🔪 Step by step instructions

    First, cut the vegetables into pieces that are about the same size as the shrimp, so you have 12 pieces of bell pepper, 12 pieces of zucchini, and 6 pieces of red onion.

    Combine the 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.

    chopped veggies on a cutting board and mixed with shrimp in a bowl.

    While your grill is preheating, place the shrimp and vegetables onto metal skewers alternating shrimp and vegetable pieces.

    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.

    shrimp and vegetables on skewers and kabobs cooking on the grill.

    Brush the kabobs generously with banana pepper sauce and grill for another minute on each side. Serve finished kabobs with extra sauce for dipping!

    brushing sauce on shrimp kabobs and shrimp and veggie kabobs with sauce.

    If you ever don't recognize a tool or skill that I mention, be sure to look it up in the Glossary of Cooking Terms and Definitions for more information.


    ⭐ Expert tips

    • 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!
    • 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.
    • Make sure the shrimp are fully cooked. They will be a pinkish-orange color and opaque.

    🥘 Alternative cooking methods

    Oven - This shrimp kabob recipe can be cooked in the oven at 375˚ on a sheet pan lined with parchment paper. Cook for 10-15 minutes until the shrimp are cooked through, brush with the banana pepper sauce and cook an additional 5 minutes.

    ⏲️ Make ahead instructions

    The shrimp kabobs can be seasoned and assembled up to 12 hours ahead of time. Kabobs should be stored on a sheet pan or plate, wrapped in plastic wrap in the refrigerator until grilling time.

    🥡 Storage suggestions

    Leftover shrimp kabobs will keep in the refrigerator for 3-5 days in an airtight container and can be reheated in a pan over medium heat on the stovetop with a little bit of extra sauce, or under the broiler in the oven.

    ♨️ More grilling recipes

    If you loved this shrimp kabob recipe, check out these other grilling recipes that I know you will love.

    • Grilled Broccolini
    • Pizza on the Grill
    • Grilled Pork Chops
    • Grilled Peaches

    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.


    📖 Recipe

    grilled shrimp and vegetable kabobs on a parchment paper

    Shrimp Kabob Recipe

    Amanda
    This zesty shrimp kabob recipe is the best for summertime grilling. Fresh shrimp and vegetables are seasoned and grilled, then finished off with a banana pepper sauce for a light and fresh meal with a bit of a kick!
    5 from 8 votes
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 10 mins
    Marinating Time 20 mins
    Total Time 50 mins
    Course Main Dishes
    Cuisine American
    Servings 6 kabobs
    Calories 222 kcal

    Ingredients
      

    • 1 large orange bell pepper
    • 1 medium zucchini
    • ½ medium red onion
    • 36 uncooked peeled and deveined 24/30 shrimp approximately 1 ¼ - 1 ½ pounds
    • ¼ cup olive oil
    • 1 ½ teaspoons kosher salt
    • 1 teaspoon black pepper
    • 1 Tablespoon chopped garlic
    • 1 bottle Millers Banana Pepper Mustard, hot flavor

    Instructions
     

    • 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.

    Notes

    • 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!
    • 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.
    • Metal skewers hold up well on the grill. Wooden skewers can also be used, but should be soaked in water ahead of time so they don't burn up on the grill.
     

    Substitutions and Variations

    • Shrimp - Smaller or larger shrimps can be used but will vary the cooking time. Frozen shrimp can be used as well, but must be thawed and drained.
    • Veggies - Other veggies can be used if desired.  Vegetables that are a bit heartier work best, such as squash, eggplant or mushrooms.
    • Sauce - The mild flavor is great for less spice or the habanero flavor will really add a kick. BBQ sauce is an alternative as well or the sauce can be completely omitted. 
    • Meat - These kabobs can be made with chicken or steak if you like. Just cut the meat in similar sized pieces as the vegetables. Cooking times will be longer for chicken and steak.
     

    Alternative Cooking Methods

    Oven - These kabobs can be cooked in the oven at 375˚ on a sheet pan lined with parchment paper. Cook for 10-15 minutes until the shrimp are cooked through, brush with the banana pepper sauce and cook an additional 5 minutes.
     

    Make Ahead Instructions

    The shrimp kabobs can be seasoned and assembled up to 12 hours ahead of time. Kabobs should be stored on a sheet pan or plate, wrapped in plastic wrap in the refrigerator until grilling time.
     

    Storage Suggestions

    Leftover shrimp kabobs will keep in the refrigerator for 3-5 days in an airtight container and can be reheated in a pan over medium heat on the stovetop with a little bit of extra sauce, or under the broiler in the oven.

    Nutrition

    Serving: 1kabobCalories: 222kcalCarbohydrates: 14gProtein: 16gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 143mgSodium: 1394mgPotassium: 294mgFiber: 1gSugar: 11gVitamin A: 1127IUVitamin C: 42mgCalcium: 75mgIron: 1mg
    Did You Make This Recipe?Mention @SaporitoKitchen or tag #SaporitoKitchen!

    More Every Day Dinner Recipes

    • Penne alla Vodka with Chicken Recipe
    • bowl of penne pasta with pomodoro sauce with fresh basil on top.
      Penne Pomodoro Recipe
    • sliced chicken on top of pesto orzo in a bowl with a fork.
      Creamy Pesto Orzo Recipe with Chicken
    • chicken orzo soup in a ladle over a large pot of soup.
      Lemon Chicken Orzo Soup

    Reader Interactions

    Comments

    1. Addie

      June 25, 2021 at 8:38 pm

      5 stars
      This is such a great summer dinner. Yum!

      Reply
      • Amanda

        June 29, 2021 at 2:00 pm

        Thank you!

        Reply
    2. Alice | SkinnySpatula

      June 25, 2021 at 4:04 am

      5 stars
      Oh, yummy! Looks so good for summer, I'll definitely give them a try 🙂

      Reply
      • Amanda

        June 25, 2021 at 2:23 pm

        Thank you so much, definitely let me know how you liked them!

        Reply
    3. AISilva

      June 24, 2021 at 8:53 pm

      5 stars
      Who doesn't love shrimp kabobs? These look amazing and I can't wait to try them for the family this summer. Thank you!

      Reply
      • Amanda

        June 25, 2021 at 2:23 pm

        Thank you - I'm sure you guys will love them!

        Reply
    4. Jeri

      June 24, 2021 at 7:31 pm

      5 stars
      These shrimp kabobs were so full of flavor, absolutely delicious! I served it with a spinach salad; it was the perfect meal. I definitely will be making this again. Thanks for the great recipe!

      Reply
      • Amanda

        June 29, 2021 at 2:01 pm

        The salad was a great addition! I'm so glad you liked it.

        Reply
    5. Michelle

      June 24, 2021 at 6:58 pm

      5 stars
      These Shrimp kabobs were great. The addition of the Banana Pepper Mustard was an added bonus. These are going on our summertime dinner rotation!

      Reply
      • Amanda

        June 29, 2021 at 1:59 pm

        Excellent, I'm so glad you loved it!

        Reply
    6. Anaiah

      June 24, 2021 at 3:03 pm

      5 stars
      It was my first time trying Miller's Banana Pepper Mustard sauce and it was so amazing with my kebabs! It had the perfect amount of spice and was packed with flavor. Definitely a must for any BBQ.

      Reply
    7. Nora

      June 24, 2021 at 12:23 pm

      5 stars
      Yum! This looks so, so delicious! Can't wait to try out your recipe! Thanks for sharing!

      Reply
      • Amanda

        June 24, 2021 at 12:54 pm

        It's one of our new favorites for summertime! I hope you enjoy it as much as we do!

        Reply
    8. Audrey

      June 24, 2021 at 12:09 pm

      5 stars
      These shrimp kabobs were the perfect summer dinner! Yum.

      Reply

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi, I'm Amanda! I love creating delicious, from scratch Italian inspired recipes to bring my family together. More about me →

    From Scratch Essentials

    • crepes folded on a wooden tray with berries and powdered sugar sprinkled on them.
      Easy Crepe Batter Recipe
    • partially sliced italian meatloaf on a white platter
      Italian Meatloaf Recipe
    • dutch oven pot with french onion soup topped with cheesy bread slices with bowls and spoons.
      Dutch Oven French Onion Soup
    • pan of crepe italian manicotti topped with sauce, grated cheese and chopped parsley.
      Authentic Italian Manicotti Recipe
    • pasta fagioli in gray bowl with a spoon with a sprig of fresh rosemary on top of it.
      Authentic Pasta Fagioli Recipe
    • bowl of cannoli cream filling with a few chocolate chips on it and shells around.
      Ricotta Cannoli Filling Recipe

    Seasonal Recipes

    • italian rice balls fried and set on marinara on a white platter with fresh basil sprigs.
      Italian Rice Balls (Arancini)
    • stack of brownies drizzled with caramel
      Chocolate Whiskey Brownies
    • spinach and ricotta cheese stuffed mushrooms on a wooden tray with fresh spinach around.
      Spinach and Ricotta Stuffed Mushrooms
    • lemon ricotta cake dusted in powdered sugar and garnished with fresh lemon wheels.
      Easy Lemon Ricotta Cake
    • chicken orzo soup in a ladle over a large pot of soup.
      Lemon Chicken Orzo Soup
    • two bloody marys garnished with shrimp, bacon, celery, olives and peppers
      Spicy Bloody Mary with Bacon

    Footer

    Trending Recipes

    Here are our tried, tested and true, most popular recipes that our readers love to create time and time again.

    • piece of layered meat lasagna with ricotta on a white plate in front of a white dish
      Classic Italian Lasagna with Ricotta Cheese
    • white ceramic bowl full of old school italian gravy sauce
      Old School Italian Gravy
    • banana bread in a loaf pan with white and blue towels holding it
      Banana Bread with Greek Yogurt
    • Easy One Pot Chicken and Rice
    • sliced beef braciole on sauce on a white oblong platter with a fork
      Italian Beef Braciole Recipe
    • cooked pot roasted in a cast iron skillet with potatoes and carrots
      Sunday Pot Roast Dinner

    ↑ back to top

    About

    • Meet Amanda
    • Work with Me
    • Subscribe
    • Shop

    Contact

    • Contact Us
    • Client Inquiry Form

    Disclaimers

    • Privacy Policy
    • Disclosures

    copyright © 2022 Saporito Kitchen | all rights reserved