With just a few ingredients and minimal equipment, these shrimp skewers come together in under 30 minutes. Summer evenings are precious family moments for me. I take a break from work, scoop up my little one, put on a sun hat, and head outside. It's the highlight of my day, filled with light conversation and a break from daily pressures. By the time we return home, we're ready to eat.
Introducing these vibrant shrimp skewers! They're light, tasty, and showcase the best of summer's produce. I focus on letting the veggies shine, so use summer squash or cherry tomatoes that hold up well on the grill. If you want to get creative, adding sliced pineapple or peaches would be delightful.
Here are a few tips: when assembling your skewers, leave some space between items so heat can circulate effectively. If you're using wooden or bamboo skewers, soak them in warm water for 10-30 minutes prior to grilling to prevent burning. The fresher your ingredients, the more flavorful your dish will be. Whenever possible, source your produce from local farmers' markets or look for local options in your grocery store.
For shrimp, it's often best to buy frozen. Fresh shrimp is harder to find, especially inland, and thawed shrimp only lasts a few days. Frozen shrimp can maintain quality for weeks. When selecting, check for any black spots on the shell, which may indicate spoilage.
While there are many shrimp species, not all are sustainably sourced. Look for pink shrimp from Oregon, prawns from the Pacific Northwest, or shrimp from the northern Atlantic waters of the U.S. or Canada. Fortunately, shrimp generally have low mercury levels.
This recipe is low in carbs, so I love pairing the skewers with grains. They go well with fluffy rice, couscous, or pasta. If you have space on the grill, consider adding more veggies like eggplant. This pasta salad complements the meal perfectly, providing protein, healthy fats, and fiber, making it great for gatherings.
If you're new to grilling, don't worry—I'm no pro either. Just learn a few basic grilling techniques, and you'll be set. Once the skewers hit the grill, they'll be done quickly. Although chopping veggies doesn't take long, I prefer to prepare the skewers ahead of time to keep things stress-free. Don't forget to serve with tzatziki—the fresh, tangy dip is perfect for the grilled shrimp.
Prep Time
15 minutes
Cooking Time
10 minutes
Recipe Categories
Ingredients
for the skewers
- 5 metal skewers (10-12 inches long)
- 15 peeled and deveined shrimp (jumbo works best, but any size is fine)
- 8-oz package of white mushrooms (button or champignon)
- 10 mini bell peppers
- ½ large zucchini
- ½ large red onion
- 1 lemon
- 2 teaspoons garlic powder
- Sea salt and pepper to taste
- Avocado oil spray
to serve:
- Store-bought tzatziki (or homemade tzatziki) and lemon wedges
Cooking Instructions
- Coat the grill with avocado oil spray and preheat to medium-high heat (around 350°F).
- Place a sheet of tin foil on a baking sheet.
- Wipe mushrooms clean with a cloth or paper towel and remove the stems.
- Slice zucchini into thin rounds.
- Peel the onion and cut it into wedges.
- Begin threading the skewer, alternating between vegetables and shrimp.
- Place the skewer on the tin foil and repeat with the remaining ingredients.
- Spray both sides of the skewers with oil.
- Sprinkle with lemon juice, garlic powder, sea salt, and pepper.
- Grill skewers for 3-5 minutes on one side, flip, and grill for another 3-5 minutes until shrimp is pink and veggies are charred.
- Serve immediately with tzatziki.
