Tender, juicy shrimp are marinated with garlic, lemon, olive oil, and herbs, then grilled with colorful bell peppers and red onion until lightly charred. A quick, fresh, high-protein meal perfect for summer dinners, cookouts, or meal prep.
Ingredients
For the Kebabs
1½ lb (680 g) large shrimp, peeled and deveined, tails on or off
1 red bell pepper, cut into 1½-inch pieces
1 yellow bell pepper, cut into 1½-inch pieces
1 green bell pepper, cut into 1½-inch pieces
1 medium red onion, cut into wedges
1 lemon, sliced into thin rounds
Wooden or metal skewers
For the Marinade
3 tbsp extra-virgin olive oil
2 tbsp fresh lemon juice
3 garlic cloves, minced
1 tsp smoked paprika
1 tsp dried oregano
½ tsp onion powder
½ tsp salt
¼ tsp black pepper
¼ tsp red pepper flakes, optional
1 tbsp fresh parsley, chopped
For Serving
Fresh lemon wedges
Extra chopped parsley
Optional: tzatziki, hummus, or a simple cucumber salad
Instructions
1. Prepare the Shrimp
Pat the shrimp dry with paper towels. Removing excess moisture helps the shrimp grill rather than steam.
2. Make the Marinade
In a large bowl, whisk together olive oil, lemon juice, minced garlic, smoked paprika, oregano, onion powder, salt, black pepper, red pepper flakes, and parsley.
Add the shrimp and gently toss until completely coated.
Marinating time: 15–30 minutes in the refrigerator.
Do not marinate shrimp in lemon juice for several hours because the acid can change the texture and make the shrimp mushy.
3. Prepare the Vegetables
Cut the bell peppers and red onion into pieces roughly the same size.
If using wooden skewers, soak them in water for 20–30 minutes to reduce the chance of burning.
4. Assemble the Kebabs
Thread the shrimp, bell peppers, and red onion onto the skewers, alternating the ingredients.
Add a small lemon slice between some of the ingredients if desired.
Don’t pack everything too tightly together—leaving a little space helps the heat circulate and gives the vegetables better char.
5. Preheat the Grill
Heat an outdoor grill or grill pan to medium-high heat, approximately 400–450°F (200–230°C).
Lightly oil the grill grates to help prevent sticking.
6. Grill
Place the kebabs on the hot grill.
Cook for approximately 2–3 minutes per side, turning once or twice, until:
Shrimp are pink and opaque
Shrimp are curled into a loose “C” shape
Vegetables have tender-crisp centers and light grill marks
Shrimp cook quickly, so watch them carefully to avoid overcooking.
7. Finish & Serve
Remove the kebabs from the grill and squeeze fresh lemon juice over them.
Garnish with chopped parsley and serve immediately.
Serving Ideas
Serve these shrimp kebabs with:
Brown rice
Quinoa
Cauliflower rice
Grilled zucchini
Greek salad
Cucumber-tomato salad
Hummus
Tzatziki
Warm pita bread
Nutrition Information
Estimated per serving, based on 4 servings and without optional sauces:
Calories: ~330 kcal
Protein: ~39 g
Carbohydrates: ~12 g
Fiber: ~3 g
Net Carbs: ~9 g
Fat: ~15 g
Saturated Fat: ~2.5 g
Cholesterol: ~275 mg
Sodium: ~650 mg
Sugar: ~6 g
Nutrition is an estimate and can vary depending on shrimp size, exact ingredients, and portion size.
Dietary Information
Gluten-free: Yes
Low-carb: Yes
Keto-friendly: Yes, with the listed ingredients
High-protein: Yes
Dairy-free: Yes
Egg-free: Yes
Nut-free: Yes, provided there is no cross-contamination
Paleo-friendly: Generally yes, when using compliant ingredients
Mediterranean-style: Yes
Allergen Information
Main allergen: Shellfish (shrimp).
The recipe itself contains no peanuts or tree nuts, but check packaged seasonings, sauces, and dips for possible cross-contact if preparing for someone with a serious allergy.
Recipe Tips
Use large shrimp: Jumbo or large shrimp are easier to skewer and less likely to overcook.
Cut vegetables evenly: Similar-sized pieces allow the peppers and onion to cook more evenly.
Don’t over-marinate: Keep the shrimp marinade time around 15–30 minutes.
For extra char: Grill the kebabs over medium-high heat without constantly moving them.
For meal prep: Store cooked shrimp and vegetables in an airtight container in the refrigerator for up to 3 days.
Frequently Asked Questions
Can I use frozen shrimp?
Yes. Thaw them completely in the refrigerator, then pat them very dry before marinating.
Can I make these without a grill?
Absolutely. Use a grill pan or broiler. A grill pan can be heated over medium-high heat, while a broiler can cook the kebabs for a few minutes per side.
How do I know when shrimp are done?
Shrimp should become opaque and pink with a firm texture. For food safety, cook shrimp to an internal temperature of 145°F (63°C).
Can I prepare the kebabs ahead of time?
Yes. Assemble the skewers several hours ahead and keep them refrigerated until you’re ready to grill.
Can I use chicken instead of shrimp?
Yes, but chicken requires a substantially longer cooking time. Don’t grill chicken on the same timing as shrimp.
Can I add other vegetables?
Yes. Zucchini, mushrooms, cherry tomatoes, and yellow squash work particularly well.
Are these good for weight loss?
They can fit well into a calorie-conscious meal because shrimp provide plenty of protein while the vegetables add volume and fiber. Your total calories will depend on the amount of oil and any sides or sauces.
Can I make these spicy?
Yes. Add extra red pepper flakes, cayenne pepper, or a little hot sauce to the marinade.
Can I cook the kebabs in an air fryer?
Yes. Arrange them in a single layer and air-fry at about 400°F (200°C) for 6–8 minutes, turning halfway through. Cooking time varies by shrimp size and air fryer.
Quick Recipe Card
Prep Time: 20 minutes
Marinating Time: 15–30 minutes
Cook Time: 6–8 minutes
Total Time: About 40–60 minutes
Servings: 4
Cuisine: Mediterranean-inspired
Course: Dinner / Main Course
Method: Grilling