Shrimp kabobs are the best for summertime grilling! Fresh shrimp and vegetables are seasoned and grilled, then finished off with a banana pepper sauce for a light and fresh meal with zesty flavors.
This post was originally published in June 2021, sponsored by Miller's Gourmet Foods and has been updated for content.
Cooking on the grill is a must during Summer. We get to spend more time outside, soaking up the sunshine and enjoying extra playtime.
These shrimp kabobs are the perfect dinner for a hot Summer night. Juicy shrimp and fresh vegetables covered in the zesty sauce makes a light and fresh meal the whole family will love.
🍤 Ingredient notes
- Shrimp - These tasty shrimp skewers are made with size 24/30 shrimp. This size of shrimp means there are about 24-30 shrimp per pound. You will need 6 shrimp per kabob, which works out to be about 1 ¼ - 1 ½ pounds of shrimp. Smaller shrimp or jumbo shrimp can be used but will vary the cooking time. Frozen shrimp can be used as well, but must be thawed in cold water and drained of any excess liquid.
- Veggies - I used a mix of bell peppers, zucchini, and red onion, but feel free to use whatever veggies you like. Use vegetables that are hearty and easy to skewer, so that they don't fall through the grill grates. Squash, eggplant or mushrooms are other great options.
- Banana Pepper Sauce - These shrimp kabobs are made using Miller's Banana Pepper Sauce. This sauce is made with fresh banana peppers and the hot flavor delivers the perfect amount of heat. For a less spicy flavor, try their mild flavor and for the extra bold and daring, sauce these kabobs up with the habanero flavor.
- Skewers - I prefer using metal skewers when grilling kabobs. They hold up well to the weight of the food and you don't have to worry about them burning on the grates of the grill. Soak bamboo skewers or wooden skewers in water while the shrimp and vegetables marinate so they don't burn.
📋 Substitutions and Variations
- Meat - Substitute the shrimp for steak or chicken. Cut the meat in similar sized pieces as the vegetables for even cooking. Cooking times will be longer.
- Sauce - Finish these shrimp and vegetables skewers off with your favorite BBQ sauce or omit the sauce all together.
🔪 Step by step instructions
First, cut the vegetables into pieces that are about the same size as the shrimp, so you have 12 pieces of bell pepper, 12 pieces of zucchini, and 6 pieces of red onion.
Combine shrimp and vegetables in a large bowl with olive oil, fresh garlic, salt and pepper. Toss everything to combine and then let shrimp marinate in the refrigerator for 20 minutes.
While your grill is preheating, place the marinated shrimp and vegetables onto metal skewers, alternating the shrimp and vegetable pieces.
Let the shrimp cook over medium-high heat on the grill for about 4-6 minutes on each side.
Brush the kabobs generously with sauce and grill for another minute on each side. Serve finished kabobs with extra sauce for dipping!
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⭐ Expert tips
- Cut the vegetables into the same sized pieces as the shrimp. This is the best way to make sure that everything cooks evenly and also makes these kabobs easier to flip.
- Make prep easier by purchasing shrimp that is already peeled and deveined. Tails are optional and can be kept on if you like.
- Make sure the shrimp are fully cooked. They will be a pinkish-orange color and also opaque.
- Cooking shrimp doesn't take long, so make sure to keep a close eye on them so they don't dry out.
🥘 Alternative cooking methods
Grill Pan - Instead of cooking the shrimp kabobs on an outdoor grill, they can be cooked inside on a grill pan on the stove top over medium high heat.
Oven - Cook the kabobs in the oven at 375˚ on a sheet pan lined with parchment paper for 10-15 minutes until the shrimp are cooked through. Brush with the banana pepper sauce and then cook an additional 5 minutes.
Air Fryer - Cook the shrimp kabobs in the air fryer at 375˚ for 3-4 minutes on each side till cooked through. Brush with the sauce and then cook for 1-2 more minutes.
⏲️ Make ahead instructions
Season and assemble the shrimp kabobs up to 12 hours ahead of time. Store on a sheet pan or plate, wrapped in plastic wrap in the refrigerator until grilling time.
🥡 Storage suggestions
Leftover shrimp kabobs will keep in the refrigerator for 3-5 days in an airtight container. Reheat in a pan over medium heat on the stovetop with a little bit of extra sauce, or under the broiler in the oven.
♨️ More grilling recipes
If you loved this shrimp kabob recipe, check out these other grilling recipes that I know you will love.
- Grilled Broccolini with Lemon
- Grilled Pork Chops with White BBQ Sauce
- Grilled Peaches with Honey Mascarpone
- Pizza Cooked on the Grill
- 1 large orange bell pepper
- 1 medium zucchini
- ½ medium red onion
- 36 raw shrimp size 24/30, peeled and deveined (tails optional)
- ¼ cup olive oil
- 1 ½ teaspoons kosher salt
- 1 teaspoon black pepper
- 1 Tablespoon minced garlic
- 1 bottle Millers Banana Pepper Mustard, hot flavor
- Chop bell pepper, zucchini, and onion into 1 - 1 ½ inch pieces that are approximately the same size as the shrimp. A total of 12 pieces of bell pepper, 12 pieces of zucchini, and 6 pieces of onions are needed for the kabobs.
- Place chopped vegetables and shrimp in a large mixing bowl with olive oil, garlic, salt, and pepper and toss gently to combine. Place in the refrigerator for 20 minutes to marinate.
- Preheat the grill to medium high heat or approximately 375˚.
- While the grill is preheating, skewer the shrimp and vegetables onto metal skewers, alternating shrimp and vegetables. There should be a total of 6 shrimp, 2 pieces of bell pepper, 2 pieces of zucchini, and 1 piece of onion on each kabob.
- Cook kabobs on the preheated grill for approximately 3-4 minutes on each side until the shrimp are a pinkish-orange color and no longer opaque.
- Brush shrimp kabobs generously with banana pepper sauce and cook for an additional 1 minute on each side.
- Serve grilled shrimp kabobs with extra sauce for dipping.
- Metal skewers hold up well on the grill. Wooden skewers should be soaked in water ahead of time so they don't burn.
Substitutions and Variations
- Shrimp - Smaller or larger shrimp can be used but will vary the cooking time. Frozen shrimp can be used as well, but must be thawed and drained.
- Veggies - Other hearty veggies can be used like squash, eggplant or mushrooms.
- Sauce - The mild flavor is great for less spice or the habanero flavor will really add a kick. BBQ sauce is an alternative as well or the sauce can be completely omitted.
- Meat - These kabobs can be made with chicken or steak. Cut the meat in similar sized pieces as the vegetables. Cooking times will be longer for chicken and steak.