Go Back Email Link
+ servings
grilled shrimp and veggie skewers covered in sauce on parchment next to sauce.

Shrimp Kabobs

Amanda
Shrimp kabobs are 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 zesty flavors.
5 from 8 votes
Prep Time 20 minutes
Cook Time 10 minutes
Marinating Time 20 minutes
Total Time 50 minutes
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 raw shrimp size 24/30, peeled and deveined (tails optional)
  • ¼ cup olive oil
  • 1 ½ teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 Tablespoon minced 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 or approximately 375˚. 
  • While the grill is preheating, skewer the shrimp and vegetables onto metal skewers, alternating shrimp and vegetables. There should be 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 sauce and cook for an additional 1 minute on each side.
  • Serve grilled shrimp kabobs with extra sauce for dipping.

Notes

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

Substitutions and Variations

  • Shrimp - Smaller or larger shrimp can be used but will vary the cooking time. Frozen shrimp can be used as well, but must be thawed and drained.
  • Veggies - Other hearty veggies can be used like 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. Cut the meat in similar sized pieces as the vegetables. Cooking times will be longer for chicken and steak.
 

Alternative Cooking Methods

Grill Pan - Cook kabobs on a grill pan on the stove top over medium high heat. Cook times will be similar.
Oven - Cook the kabobs in the oven at 375˚ on a sheet pan lined with parchment paper for 10-15 minutes until the shrimp are cooked through. Brush with the banana pepper sauce and cook an additional 5 minutes.
Air Fryer - Cook the shrimp kabobs in the air fryer at 375˚ for 3-4 minutes on each side till cooked through. Brush with the sauce and cook for 1-2 more minutes
 

Make Ahead and Storage Instructions

Season and assemble the kabobs up to 12 hours ahead of time. Store on a sheet pan or plate, wrapped in plastic wrap in the refrigerator until grilling time.
Leftovers 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 @scarlatifamilykitchen or tag #scarlatifamilykitchen!