Choosing the right ingredients
When preparing grilled shrimp and vegetables, selecting the freshest and highest-quality ingredients is essential to achieving the best flavor and texture. Start by choosing large shrimp—preferably 16/20 count per pound—for their meaty texture and ability to hold up well on the grill. Look for shrimp that are firm, translucent, and have a mild ocean scent. If possible, opt for wild-caught shrimp, as they often have a more robust flavor than farm-raised varieties.
For vegetables, choose a colorful variety that grills well and complements the shrimp. Ideal options include:
- Bell peppers – Red, yellow, and orange varieties add sweetness and vibrant color.
- Zucchini and yellow squash – Their tender flesh and mild flavor pair well with seafood.
- Red onion – Adds a touch of sharpness and caramelizes beautifully on the grill.
- Cherry tomatoes – Their juicy burst contrasts nicely with the firm shrimp.
- Mushrooms – Portobello or cremini mushrooms add an earthy depth to the dish.
When selecting vegetables, look for firm, unblemished produce. Uniform sizes help ensure even cooking. For added flavor, consider using fresh herbs like thyme, rosemary, or parsley in your marinade or as a garnish. A high-quality olive oil, fresh garlic, lemon juice, and a touch of smoked paprika or chili flakes can elevate the marinade and bring out the natural flavors of both the shrimp and vegetables.
Preparing shrimp and vegetables for grilling
Before grilling, proper preparation of the shrimp and vegetables is key to achieving even cooking and maximum flavor. Begin by peeling and deveining the shrimp, leaving the tails on for presentation if desired. Rinse them under cold water and pat dry with paper towels. This step ensures the marinade adheres well and prevents excess moisture from steaming the shrimp on the grill.
Next, prepare the vegetables. Wash all produce thoroughly and dry completely. Cut bell peppers into 1 to 1.5-inch squares, slice zucchini and yellow squash into ½-inch thick rounds or half-moons, and cut red onions into wedges that hold together on the grill. Leave cherry tomatoes whole, and halve or quarter mushrooms depending on their size. Uniformity in size is important to ensure everything cooks at the same rate.
For the marinade, combine the following ingredients in a large bowl:
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 tablespoon chopped fresh parsley
- Salt and freshly ground black pepper to taste
Divide the marinade in half. Toss the shrimp in one portion and the vegetables in the other. Let both sit for 15–20 minutes at room temperature. Avoid marinating the shrimp for too long, as the acid from the lemon juice can begin to “cook” the shrimp and alter its texture.
While the ingredients marinate, soak wooden skewers in water for at least 30 minutes to prevent burning. Alternatively, use metal skewers. Thread the shrimp and vegetables onto the skewers, alternating for a colorful and balanced presentation. Leave a small gap between each item to allow heat to circulate and ensure even cooking.
Grilling tips and serving suggestions
Preheat your grill to medium-high heat, around 375–400°F. Lightly oil the grates to prevent sticking. Place the skewers directly over the heat source and grill for 2–3 minutes per side, turning once, until the shrimp are opaque and slightly charred and the vegetables are tender with grill marks. Avoid overcooking the shrimp—they should be just firm and juicy, not rubbery.
For even cooking, keep a close eye on the skewers and rotate them as needed to prevent burning. If using a grill pan or basket, ensure it’s preheated and lightly oiled before adding the skewers. Close the grill lid during cooking to maintain consistent heat and infuse a subtle smoky flavor.
Once cooked, remove the skewers from the grill and let them rest for a couple of minutes. This allows the juices to redistribute and enhances the overall flavor. For serving, slide the shrimp and vegetables off the skewers onto a platter or serve them directly on the skewers for a rustic presentation.
Garnish with a sprinkle of fresh chopped parsley, a squeeze of lemon juice, or a drizzle of extra virgin olive oil for added brightness. Serve alongside a light couscous salad, grilled flatbread, or a chilled yogurt dipping sauce with herbs and garlic. For a spicy kick, offer a side of harissa or chili-lime aioli.
These grilled shrimp and veggie skewers are perfect for outdoor gatherings, weeknight dinners, or as part of a larger Mediterranean-inspired spread. Their vibrant colors and bold flavors make them as visually appealing as they are delicious.