Grilled Shrimp Skewers with Vegetables – Summer Recipes for Dinner

There’s something about grilling shrimp skewers that instantly takes me back to those endless summer evenings spent in my backyard as a kid. The sizzle of shrimp hitting the hot grill, the smoky aroma mixing with fresh veggies, and the vibrant colors all around — it’s pure magic on a stick! This recipe nails that perfect balance of juicy shrimp, charred veggies, and a hint of zest that keeps you coming back for more. Plus, it’s so quick that you won’t have to be a grill master to impress your friends or family. Let’s dive into this summer classic and get those skewers ready!

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes
• Cook Time: 8-10 minutes
• Total Time: 25 minutes

Ingredients

For the Main Dish:

• 1 lb large shrimp, peeled and deveined
• 1 red bell pepper, cut into 1-inch pieces
• 1 zucchini, sliced into 1/2-inch rounds
• 1 small red onion, cut into wedges
• 2 tbsp olive oil, divided
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• Wooden or metal skewers (if wooden, soaked in water for 30 minutes)

How I Make It

Step 1:

First, toss the shrimp in a bowl with 1 tablespoon of olive oil, minced garlic, smoked paprika, salt, and pepper. Give everything a good mix so each shrimp is nicely coated with that smoky, garlicky goodness.

Step 2:

In a separate bowl, combine the bell pepper, zucchini, and red onion with the remaining olive oil and a pinch of salt. This will help the veggies char beautifully on the grill without drying out.

Step 3:

Thread the shrimp and vegetables onto the skewers in an alternating pattern — this lets the flavors mingle and makes each bite interesting. Don’t pack them too tightly; a little space helps everything cook evenly.

Step 4:

Preheat your grill to medium-high heat (around 400°F). Once it’s hot, place the skewers directly on the grates and grill for about 4-5 minutes per side. You’re aiming for shrimp to turn pink and firm but still juicy, and veggies to get those irresistible grill marks.

Step 5:

If flare-ups occur, move the skewers slightly away from direct flames to avoid burning. Use tongs to gently flip the skewers halfway through cooking.

Step 6:

When done, remove from the grill and let them rest for a minute. Serve immediately with a squeeze of fresh lemon juice for that extra pop of brightness.

Variations & Tips

• Add chunks of pineapple for a sweet, tropical twist.
• Marinate shrimp in a mix of soy sauce and honey for a sticky glaze.
• Swap out vegetables for mushrooms or cherry tomatoes based on what’s fresh and in season.
• If you don’t have a grill, using a grill pan indoors works beautifully too.
• Use metal skewers for a sturdier handle and quicker heating.
• Don’t overcook shrimp—they get rubbery quickly. Watch for that perfect pink color!

How I Like to Serve It

I love pairing these skewers with a simple quinoa salad or a bed of fluffy couscous to soak up all the flavorful juices. On a warm evening, a crisp side of cucumber salad or grilled corn on the cob rounds things out perfectly. And if you’re feeling fancy, a dollop of garlic aioli takes it over the top!

Notes

• Store leftovers in an airtight container in the refrigerator for up to 2 days.
• Reheat gently on the grill or in a skillet to avoid drying out the shrimp.

Closing: This recipe always brings vibrant summer flavors to my table and reminds me that the best meals are the simple ones shared with friends and family.