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Skewered Shrimp & Vegetables Recipe

Skewered Shrimp & Vegetables Recipe

Serve these flavorful and colorful kabobs as an appetizer or as the main dish—either way, guests will love them!
TOTAL TIME: Prep: 20 min. + marinating Grill: 5 min. YIELD:4 servings


  • 3/4 cup olive oil
  • 1/3 cup lemon juice
  • 1-1/2 teaspoons coarsely ground pepper
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon grated lemon peel
  • 16 uncooked large shrimp, peeled and deveined
  • 1 medium red onion, cut into eight wedges
  • 8 large fresh mushrooms, halved
  • 8 grape tomatoes
  • Hot cooked rice
  • 1/4 cup grated Parmesan cheese


  • 1. In a large bowl, combine the first eight ingredients. Pour 2/3 cup into a large resealable plastic bag; add shrimp. Seal the bag and turn to coat; refrigerate for 30 minutes. Cover and refrigerate remaining marinade.
  • 2. Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread shrimp and vegetables. Grill, covered, over medium heat for 2-3 minutes on each side or until shrimp turn pink, turning once and basting frequently with reserved marinade. Serve with rice; sprinkle with cheese. Yield: 4 servings.

Nutritional Facts

2 skewers (calculated without rice) equals 221 calories, 15 g fat (3 g saturated fat), 84 mg cholesterol, 249 mg sodium, 8 g carbohydrate, 2 g fiber, 15 g protein. Diabetic Exchanges: 2-1/2 fat, 2 lean meat, 1 vegetable.

Reviews for Skewered Shrimp & Vegetables

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Reviewed Oct. 8, 2012

"Very good. Had a scampi type test to them."

Reviewed Jun. 24, 2012

"Easy to make and even my 2-year-old ate the shrimp. I recommend setting aside some of the marinade to put the veggies in too."

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.