Shrimp Kabob Recipe

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!

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!

🍤 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.

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.

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

⭐ 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

📖 Recipe

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

  

1x2x3x

• 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

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