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Skewered Shrimp & Vegetables


  • 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 zest
  • 16 uncooked shrimp (26-30 per pound), peeled and deveined
  • 1 medium red onion, cut into eight wedges
  • 8 large fresh mushrooms, halved
  • 8 grape tomatoes
  • Hot cooked rice, optional
  • 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. If desired, serve with rice; sprinkle with cheese.

Nutrition Facts

2 skewers: 221 calories, 15g fat (3g saturated fat), 84mg cholesterol, 249mg sodium, 8g carbohydrate (2g sugars, 2g fiber), 15g protein. Diabetic Exchanges: 2-1/2 fat, 2 lean meat, 1 vegetable.


Average Rating: 5
  • justmbeth
    Oct 8, 2012

    Very good. Had a scampi type test to them.

  • MagistraLatina
    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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