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Easy grilled shrimp kabobs are loaded with healthy vegetables and juicy shrimp for a simple, light meal perfect for summer! This quick dinner is low-carb and great for meal prepping and parties.
Grilled Shrimp Kabobs
Delicious grilled shrimp kabobs are a summer staple! Garden veggies, succulent jumbo shrimp, and an easy seasoned oil are all you need for a healthy, smoky dinner that is extremely versatile. You’ll love how simple and flavorful this shrimp dinner is! With no marinating and no fuss, you’ll be ready to enjoy this low-calorie, keto dinner in under 20 minutes.
Why you’ll love this recipe:
- Quick – The easy seasoning blend we use means you’ll enjoy loads of flavor without much effort or time. You only need 6-8 minutes of cooking time, so you can focus on your party guests instead of standing over a hot grill all day!
- Versatile – This dinner can be made on the grill or with a grill pan on the stove, so your meal is guaranteed rain or shine. These are wonderful on their own, but you could easily toss your shrimp and veggies on a salad, over grits, in a wrap, or with some pasta. Leftovers are anything but boring!
- Healthy – Two skewers full of juicy shrimp and flavorful veggies comes in under 200 calories and 6 net carbs. This recipe is low in fat and carbs, but high in protein and vitamins!
Ingredients in Shrimp Kabobs
Here’s a quick overview of what you’ll need for this easy grilled recipe. Find exact measurements in the printable recipe card at the bottom of the page.
- Shrimp – You want large, raw, jumbo shrimp. If you’re using smaller shrimp, consider cutting the veggies a bit smaller and reducing the cooking time to ensure nothing gets overcooked or dry. Do not use cooked shrimp; they will become rubbery and dry very quickly.
- Avocado oil – This mild flavored oil has a decent smoke point and is pretty healthy. Feel free to use olive oil, vegetable oil, or coconut oil if you prefer.
- Red bell pepper, White onion, and Zucchini – These easy garden veggies are usually plentiful in the summer. Feel free to swap the red bell pepper for green if you want to lower your carbs. If you like a milder onion flavor, yellow onion is a sweeter substitute than white onion. You could use yellow summer squash instead of zucchini if that’s what you have available.
- Garlic powder, Onion powder, Cumin, Paprika, Salt, and Pepper – This simple seasoning blend brings out the beautiful flavors of the vegetables and shrimp without overpowering them! It’s not very spicy, so feel free to add some cayenne or red pepper flakes if you prefer some heat.
How to grill shrimp kabobs:
This healthy grill recipe is super easy and only requires skewers (wooden or metal) and a grill. If you don’t have a grill, you can make these in a grill pan on the stove instead. Here’s an easy step-by-step guide to making this delicious, low-carb meal.
Prep and season
Start by preheating the grill (or grill pan) to medium heat. While it’s warming up, chop your vegetables into bite-size chunks (about 1 1/2″ apiece to match the jumbo shrimp). Place these chopped veggies and the clean, raw, deveined shrimp into a bowl. Add in your oil and seasonings, then toss to coat.
Assemble kabobs
Grab a piece of vegetable and pierce it with the skewer, sliding it down leaving about 1 1/2″ free on the bottom for easy maneuvering. Repeat with remaining ingredients, alternating the veggies and shrimp for great flavor. Make sure to push the pieces together on the skewer–Leaving them separated with room between can cause them to dry out on the hot grill.
PRO TIP: If you’re using wooden skewers, soak these in water for about 30 minutes before assembling and cooking. These can sometimes catch fire which can cause some pieces of food to overcook and take on a less pleasant flavor. Soaking in water helps prevent the wooden skewers from burning.
Grill
Place the assembled skewers on the preheated grill (or grill pan) and cook for about 3-4 minutes on each side. You’ll know they’re ready when the shrimp is opaque and the vegetables are slightly browned and fork tender. Be careful to not overcook!
Feel free to squeeze a lemon wedge over the cooked kabobs to bring out great flavors and sprinkle with chopped fresh cilantro!
What to Serve with Shrimp Kabobs
These delicious shrimp kabobs can be paired with so many other dishes! We love them with some Homemade Pineapple Salsa and chips. We also had Grilled Jalapeno Lime Chicken for those who don’t love seafood, and these Grilled Zucchini Mozzarella Wraps were the perfect appetizer. For dessert, we had Keto Strawberry Cheesecake Bars, Keto Lime Pie Bars and Lemon Icebox Cake for an amazing summer spread!
Can you meal prep grilled shrimp kabobs?
These kabobs are great if you are looking for a meal prep dinner option! To prepare this meal ahead of time, you can chop the vegetables at least three days ahead of time and then cover them with a damp rag and store in an airtight container in the refrigerator.
On the day you are ready to cook these, you can coat your vegetables and shrimp with oil and spices in the morning, pop them back in the airtight container in the refrigerator and when you get home all you have to do is fire up the grill and assemble your skewers! If you want to go as far as assembling your skewers ahead of time that works too.
Storage Instructions:
Allow your cooked shrimp kabobs to cool completely, then store in an airtight container in the fridge up to 3 days. The shrimp can be frozen if you would like, but the vegetables don’t freeze well (they become mushy and watery).
Tips for the BEST shrimp kabobs
- Clean your grill grates and make sure to oil them very well before cooking. This will help prevent sticking so your tasty shrimp and veggies stay intact and flipping is easy!
- Preheat your grill before adding your kabobs. This ensures even cooking and helps to prevent sticking.
- If you’re using wooden skewers, soak them in water for at least 30 minutes before assembling. Skipping this step may mean your skewers will catch fire and burn (which adds an unpleasant taste to your kabobs).
- Cut your vegetables to be about the same size as your shrimp so that they finish at roughly the same time.
- Place ingredients close together on the skewers. This helps promote even cooking and makes it easier for the seasoning and oil to stay on the shrimp and veggies.
More Grilling Recipes
Grilled Shrimp Kabobs
Equipment
Ingredients
- 1 lb raw, large, raw jumpo shrimp
- 1 tbsp avocado oil
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp cumin
- ½ teaspoon paprika
- ½ tsp salt
- ¼ tsp black pepper
- 1 red bell pepper
- 1 white onion
- 1 medium zucchini
- Optional Garnishes: lime wedges and fresh cilantro
Instructions
- Chop the vegetable into bite-size chunks, about 1½” in size.
- Place shrimp and vegetables in a large bowl. Toss with the oil and seasonings and set aside.
- Preheat the grill (or grill pan) to medium heat. Clean the grill with a brush and grease generously with oil to prevent sticking.
- Assemble your skewers and grill for 3-4 minutes on each side or until the shrimp is opaque and the vegetables are fork-tender or starting to brown slightly.
- Remove from heat and serve immediately. Garnish with fresh lime wedges and chopped cilantro.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Yum! These look delicious!