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.

Lina

Hi, I’m Lina, the creator of Lina Easy Recipes.Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.