Shrimp Kabobs

Perfect for a summer cookout with friends and family! We have enjoyed this recipe at the start of summer for years. We usually add a fresh fruit salad and serve the kabobs with dirty rice. A heads up – this is a marinade recipe, so you will need at least 30 minutes to allow the shrimp to marinate. Scroll down for the complete list of ingredients and recipe. I hope you enjoy!


  • 2 pounds raw large shrimp (peeled and deveined, with tails on)
  • 1 zucchini, sliced (as seen in picture)
  • 1 squash, sliced (as seen in picture)
  • 10 cherry tomatoes
  • 1 white or yellow onion, sliced (as seen in picture) 
  • 3 tbsp olive oil 
  • ½ cup fresh parsley, chopped
  • 3 tbsp soy sauce 
  • 5 cloves garlic, minced
  • 1 tsp oregano
  • lemon zest (using 2 lemons)
  • salt & pepper, to taste


  1. Marinade – In a large mixing bowl, add the olive oil, parsley, soy sauce, lemon zest, garlic, and oregano. Stir. Set aside 3 tbsp of the mixture to use later.
  2. Make sure that the shrimp is peeled and deveined. Add the shrimp to the marinade bowl. Stir around, making sure to thoroughly coat the shrimp. Cover with cling wrap and set the bowl in the fridge for 30 minutes. (or longer if you have the time).
  3. If using a grill, preheat the grill to 350 degrees F. Soak the wooden skewers in water for 30 minutes.
  4. If you don’t have a grill, you can cook all ingredients on the skillet or in the oven, you just have to wait until they cool down a bit to add to the skewer and serve!
  5. Prepare the kabobs – On each kabob, add the shrimp by sticking the skewer through the thick part of the shrimp and the tail (two puncture points). Add the vegetables in between each shrimp. I like to add 2-4 vegetables in between each shrimp.
  6. Place the kabobs on the grill (using tongs) and allow one side to cook for about 3 minutes. Flip the kabobs and let the other side cook for another 3 minutes.
  7. Once shrimp and vegetables are fully cooked, serve with your choice of sides.
  8. Enjoy!

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