Description
Flavorful BBQ grilled shrimp skewers with colorful vegetables, perfect for a quick and easy summer meal!
Ingredients
Scale
- 1.5 pounds large shrimp (21–25 count), peeled and deveined
- 1/4 cup olive oil
- 2 tablespoons lemon juice, freshly squeezed
- 2 cloves garlic, minced
- 1 tablespoon smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- 1/4 teaspoon black pepper, freshly ground
- 1/2 teaspoon salt, or to taste
- 1 red bell pepper, cut into 1-inch pieces
- 1 yellow bell pepper, cut into 1-inch pieces
- 1 red onion, cut into 1-inch pieces
- 1 zucchini, cut into 1/2-inch thick rounds
- 12 wooden skewers (soaked in water for at least 30 minutes to prevent burning)
- BBQ sauce of your choice, for basting (I prefer a sweet and tangy one!)
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Prepare the Marinade: In a medium bowl, whisk together the olive oil, lemon juice, minced garlic, smoked paprika, chili powder, cumin, cayenne pepper (if using), black pepper, and salt.
- Marinate the Shrimp: Add the peeled and deveined shrimp to the bowl with the marinade. Toss to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
- Prepare the Vegetables: While the shrimp marinates, wash and dry the bell peppers, red onion, and zucchini. Cut the bell peppers and red onion into 1-inch pieces. Cut the zucchini into 1/2-inch thick rounds.
- Assemble the Skewers: Thread the shrimp and vegetables onto the pre-soaked wooden skewers, alternating between them. Start and end with a piece of shrimp. Leave a little space between each piece.
- Grill the Skewers: Preheat your grill to medium-high heat (around 375-450°F or 190-230°C). Make sure the grates are clean and lightly oiled. Place the skewers on the preheated grill. Grill for about 2-3 minutes per side, or until the shrimp is pink and opaque and the vegetables are tender-crisp.
- Baste with BBQ Sauce: During the last minute or two of grilling, brush the skewers generously with your favorite BBQ sauce.
- Serve: Remove the skewers from the grill and let them rest for a minute or two before serving. Garnish with fresh chopped parsley, if desired. Serve immediately.
Notes
- Spice it up: Add cayenne pepper or hot sauce to the marinade.
- Sweeten it up: Add honey or maple syrup to the marinade.
- Add other vegetables: Cherry tomatoes, mushrooms, or pineapple chunks work well.
- Use different types of shrimp: Adjust cooking time accordingly.
- Marinate longer: For a more intense flavor, marinate the shrimp for up to 2 hours.
- Grill indoors: Cook the skewers in a grill pan on the stovetop or under the broiler in the oven.
- Make it a meal prep: Assemble the skewers ahead of time and store them in the refrigerator until ready to grill.
- Serve with dipping sauce: Offer a variety of dipping sauces, such as ranch dressing, blue cheese dressing, or a sweet chili sauce.
- Troubleshooting: If your shrimp is rubbery and tough, it’s likely overcooked. Be sure to keep a close eye on it while grilling and remove it from the heat as soon as it turns pink and opaque. If your vegetables are still hard, you can either grill them for a few more minutes or microwave them for a minute or two before grilling. Make sure to soak the wooden skewers in water for at least 30 minutes before grilling to prevent them from burning. You can also use metal skewers. Make sure the grill grates are clean and lightly oiled before placing the skewers on the grill.
- Prep Time: 20 minutes
- Cook Time: 10 minutes