Print Options

Back to Shrimp on the Grill >

Include these items:

Taste of Home Logo

Shrimp on the Grill

 Shrimp on the Grill
This is my favorite recipe for grilled shrimp. The mild flavor of the marinade works equally well with cod or haddock.
6 ServingsPrep: 25 min. + marinating Grill: 15 min.


  • 1 cup vegetable oil
  • 2 tablespoons olive oil
  • 2 teaspoons garlic powder
  • 1 teaspoon dried thyme
  • 1 teaspoon lemon juice
  • 1 teaspoon cider vinegar
  • 1/2 teaspoon pepper
  • 30 large shrimp, peeled and deveined
  • 1 large green pepper, cut into 1-inch pieces
  • 1 medium yellow squash, cut into 3/4-inch pieces
  • 6 green onions, cut into 2-inch pieces
  • 1/3 cup butter, melted
  • 2 teaspoons snipped fresh dill
  • Hot cooked rice


  • In a blender, combine the first seven ingredients; cover and process
  • for 1-2 minutes.
  • On 12 metal or soaked wooden skewers, alternately thread shrimp and
  • vegetables, leaving a small space between pieces. Place in a shallow
  • glass container. Pour oil mixture over kabobs; cover and refrigerate
  • for 2-3 hours.
  • Drain and discard marinade. Grill kabobs, uncovered, over medium heat
  • for 6-8 minutes on each side or until shrimp turn pink and

2 of 2

Shrimp on the Grill (continued)

Directions (continued)

  • vegetables are tender. Combine butter and dill; baste over skewers.
  • Serve with rice. Yield: 6 servings.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.