Grilled shrimp skewers with veggies is a simple, delicious, and healthy meal, with each serving under 600 calories! While we use an outdoor grill to prepare the shrimp, a grill pan on the stove works just as well. Our favorite veggie mix includes corn, poblano peppers, red bell peppers, and red onion, sautéed to perfection. We’ve also tried adding cubed zucchini towards the end of cooking for extra flavor and texture. To elevate the dish, we paired the skewers with a homemade lemon garlic butter dipping sauce!
Originally Posted April 3, 2022
Updated January 19, 2025
Reasons You’ll Love Grilled Shrimp Skewers & Veggies:
- Quick and Easy: Ready in under 30 minutes, making it perfect for weeknight dinners.
- Healthy: Packed with lean protein from shrimp & a variety of colorful vegetables, it’s a nutritious choice, at under 600 calories
- Flavorful: The combination of grilled shrimp, seasoned vegetables, and a zesty lemon garlic butter sauce offers a delightful taste experience.
- Easy to Update: Change up the ingredients for the veggies: Add in zucchinni, edamame or asparagus! Below photo shows this dish updated with zucchini added!
Ingredients for grilled shrimp skewers and veggies:
- Jumbo Shrimp: Provides a lean source of protein and cooks quickly, making it ideal for grilling.
- Lemon : Adds a fresh, zesty flavor to both the shrimp and the dipping sauce.
- Butter: Forms the base of the lemon garlic butter dipping sauce, enhancing the richness of the dish.
- Red Onion: Offers a mild sweetness and slight crunch, complementing the other vegetables.
- Poblano Pepper: Adds a subtle heat and earthy flavor to the vegetable medley.
- Red Bell Pepper: Brings a sweet and crisp element, balancing the flavors.
- Jalapeño: Introduces a spicy kick, which can be adjusted to taste.
- Garlic: Infuses the dish with aromatic depth, used in both the sautéed vegetables and the dipping sauce.
- Frozen Corn: Adds a touch of sweetness and texture to the vegetable mix.
- Light Olive Oil or Vegetable Oil: Used for sautéing the vegetables and coating the shrimp to prevent sticking during grilling.
- Blackened Cajun Seasoning: Enhances the corn with a tangy and mildly spicy flavor.
- Kosher Salt and Black Pepper: Essential for seasoning and balancing flavors throughout the dish.
- Parsley: Used as a garnish to add a fresh, herbaceous note and visual appeal.
How to Prepare Grilled Shrimp Skewers with Veggies
Creating this dish is a breeze, and the result is a flavorful, healthy meal that’s sure to impress. Follow these steps to make your own Grilled Shrimp Skewers with Veggies.
Step 1: Prepare the Skewers & Garnish
Start by placing bamboo skewers in water on a baking sheet for at least 10 minutes. This prevents them from burning on the grill. After you place skewers in water, gather and prepare your ingredients. Slice a lemon into wedges and roughly chop fresh parsley for garnish, setting both aside for later.
Step 2: Prep the Shrimp
Peel and de-vein the fresh shrimp, leaving the tails on for a professional presentation. Pat the deveined shrimp dry with a paper towel. To get a good start on this dinner, you can purchase peeled shrimp from your grocery store or even use frozen peeled raw shrimp. If you did not thaw the shrimp earlier in the day in the fridge, the best way to thaw it is to place shrimp in the bag in a large bowl and fill it with cold water. This will speed up the process. Do not thaw shrimp at room temperature.
Step 3: Skewer the Shrimp
To skewer shrimp, thread 6 shrimp onto two parallel skewers. Insert 1 skewer into the thickest part of the shrimp & the 2nd skewer next to it, repeating until you have three sets. Using two skewers ensures the shrimp won’t spin when flipping them on the grill. Place the shrimp kebabs onto a sheet pan. Brush the shrimp lightly with olive oil and sprinkle them with salt and freshly cracked pepper.
Step 4: Chop the Veggies & Shred Garlic
Dice your red onion, poblano pepper, and red bell pepper into bite-sized pieces. Mince or shred the cloves of garlic, and dice the jalapeño for a spicy kick. If you’re using frozen corn, measure out 10 ounces.
Step 5: Make the Lemon Garlic Butter Sauce
In a small sauce pan, melt one stick of butter over low heat. Stir in shredded garlic, garlic powder, and the juice of half a lemon. Season with freshly cracked pepper. Keep the sauce warm on low heat while you cook the vegetables and shrimp. If you like a little heat, feel free to add in some red pepper flakes
Step 6: Prepare your grill
If you are using an outdoor grill, now is the time to prepare it. A Charcoal grill needs prep time so the coals are ready. If you do not have an outdoor grill, a stovetop grill pan will also work.
Step 7: Cook the Vegetables
Heat a cast iron skillet with a tablespoon of oil over medium heat. Add the frozen corn, seasoning it with salt, pepper, and chili lime seasoning. Sauté until the corn develops a light char, then transfer it to a bowl and cover with foil to keep warm. Use the same skillet to sauté the diced onions, poblano, and red bell peppers until tender. Add the garlic and jalapeño, cooking for an additional minute before mixing with the corn. Keep the vegetables warm until ready to serve. (Optional additions: Edamame, Asparagus, Zucchini.
Step 8: Grill the Shrimp
Make sure that the grill grates are clean by brushing them. Grill should be at a medium-high heat. Place shrimp skewers on the grill, cooking for 2-3 minutes per side until the shrimp are opaque pink, and slightly charred. This happens in a matter of minutes so be sure to watch closely to avoid overcooking.
Step 9: Assemble and Serve
Plate the sautéed vegetables as a base on your serving dish. Lay the grilled shrimp skewers on top and drizzle generously with the lemon garlic butter sauce. Garnish with chopped parsley and lemon wedges for a fresh, vibrant finish. In the below photo, we show the veggies with added zucchinni, and removed from the skewers.
Tips for This Recipe:
- Skewer Soaking: Soak bamboo skewers in water to prevent them from burning on the grill.
- Double Skewering: Using two skewers per set of shrimp prevents them from spinning, allowing for even cooking.
- Vegetable Variations: Feel free to add or substitute vegetables like asparagus or edamame based on your preference.
- Grill vs. Sauté: If you prefer grilled vegetables, skewer them separately from the shrimp to ensure even cooking.
- Butter Sauce: Keep the lemon garlic butter warm and drizzle it over the shrimp just before serving for maximum flavor.
This Grilled Shrimp Skewers with Veggies recipe is a versatile and delicious option that’s sure to become a favorite in your household.
Equipment
- 6 bamboo skewers
- 1 Baking Sheet
- Grill
- Tongs
- pot
- Whisk
Ingredients
Ingredients for the Garnish
- 1 lemon
- Parsley for garnish
Ingredients for Shrimp
- 18 shrimp jumbo
Ingredients for the Veggies
- 1 red onion
- 1 poblano pepper
- 1 jalapeño
- 6 cloves garlic
- 1 teaspoon Blackened Seasoning
- 2 tablespoons light olive oil or vegetable oil
- 10 ounces frozen corn
- Salt and pepper
Ingredients for Garlic Butter
- 1 stick butter
- 1 tsp garlic powder
- 1 clove garlic shredded
- 1 tblsp lemon juice about a half of lemon
- salt and pepper
Instructions
Prepare skewers
- In a shallow small pan (you will use this for transporting the shrimp kabobs) place skewers and cover with water for at least 10 minutes.
- Slice 1 lemon into wedges. Roughly chop fresh parsley for garnish. Set aside.1 lemon, Parsley
Prepare Shrimp
- Remove shells and de-vein shrimp, leaving tails on. Rinse the shrimp, and pat them dry between paper towels. Shrimp can sit in fridge, while you prepare the veggies.18 shrimp
Prepare veggies
- Chop red onion into medium size pieces. Seed and chop peppers. Chop the poblano and red bell into bite size pieces similar in size to the onion. Dice the jalapeño. Shred the garlic using a micro planer. Set all aside.1 red onion, 1 poblano pepper, 1 jalapeño, 6 cloves garlic
Prepare the Garlic Butter
- In a small pot, place 1 stick of butter, 1 teaspoon garlic powder and a teaspoon of the shredded garlic. Using a low heat, melt the butter. Once melted, add in the juice of a half of lemon and freshly cracked pepper. Save the other half of lemon, and cut into wedges for garnish.1 stick butter, 1 tsp garlic powder, 1 clove garlic, 1 tblsp lemon juice, salt and pepper
Skewer the Shrimp
- Pour the water off the skewers and wipe the pan dry. Using 2 skewers at a time, place 6 shrimp onto skewers. Repeat to form 3 skewers. Coat with light olive oil on both sides, rubbing to completely coat. Salt and pepper.2 tablespoons light olive oil
- Prepare grill, or grill pan. We use our gas grill, but you can use any grill.
Prepare the Veggies and Grill the Shrimp
- Heat up a cast iron skillet with light olive oil or vegetable oil. Once pan is hot, toss in the frozen corn, and stir. Season corn with salt and pepper & blackened seasoning. Allow corn to get some color, by spreading it out in pan, and allowing to cook a few minutes before stirring again. One corn has “browned”, remove it to a bowl and cover with foil. Wipe out pan with a paper towel, and add a bit more oil to heat up for the peppers, onion and garlic.10 ounces frozen corn, Salt and pepper, 1 teaspoon Blackened Seasoning
- We are now only 6 minutes away from dinner! So get ready! Heat up the oil in the cast iron pan.2 tablespoons light olive oil
- Place the shrimp skewers out on the grill, and cover. Set a timer for 3 minutes.18 shrimp
- Add the onions to the hot pan and stir. Cook to soften for about a minute or 2. Now add the garlic and the peppers and onions and stir. When timer goes off, turn the shrimp, and set timer for 2 minutes. Add the corn into the peppers and onions, and add a few grinds of black pepper. Stir, and remove from heat.1 red onion, 1 poblano pepper, 1 jalapeño, 6 cloves garlic, 10 ounces frozen corn
- Bring the shrimp skewers in, and assemble plates. Mound up the peppers and onion mixture onto plate, add the skewers, some parsley and a lemon wedge. In a small bowl, place the garlic lemon butter, and serve.1 lemon, Parsley
Notes
Nutrition
Enjoy More Shrimp Recipes:
The Best Blackened Shrimp & Grits with Cheddar Cheese
Lettuce Salad with Shrimp & Avocado (Greek Style)
The perfect combination for healthy summer grilling!
Sue,
Oh we think so! We hope you try this soon! Thanks for the rating!!!
Dina and Bruce
Sue,
Grilling and kabobs are where it is at!!!
Best, Dina and Bruce
Easy, delicious, healthy & ready in under 30!!! We can’t wait to try this recipe!
This recipe is not only easy but so good! It’s a cleaner option for a quick dinner.
Carol,
Thank you so much! We love grilled shrimp! So glad you like!
Dina and Bruce