SHRIMP KEBABS
My brother and I made kebabs for our dad one Father’s Day—it seemed like the perfect summer Sunday dinner. They take a little time to put together, but they cook super fast, especially when using shrimp. I love making kebabs for a party because I usually have someone with me in the kitchen (usually my brother). Meal prep is always better with a buddy. SERVES 4 TO 6
PREP TIME: 15 minutes
COOK TIME: 15 minutes
1 pound (454 g) raw shrimp, peeled and deveined
1 red onion, quartered and separated into layers
1 large zucchini, quartered and diced
½ pound salmon
1 to 2 tablespoons (30 ml) extra-virgin olive oil
½ tablespoon garlic powder
Salt
Freshly ground black pepper
- Preheat the grill to medium-high heat.
- On a baking sheet, lay out the shrimp, onion, and zucchini. Carefully spear a piece of shrimp, a piece of onion, a piece of zucchini, and piece of salmon onto a kebab skewer. Repeat until the skewer is almost full. Repeat with the remaining skewers until the ingredients are all used.
- Drizzle some olive oil evenly over the kebabs, and season with the garlic powder, salt, and pepper. Grill (or sauté in a large skillet over medium-high heat) for 5 to 7 minutes on each side, or until the shrimp are pink and the veggies are tender.
- Use a fork or tongs to slide the kebabs off the spears, and serve hot.
VARIATION 1 BBQ SHRIMP KEBABS: Brush the kebabs with BBQ Sauce (here) before cooking.
VARIATION 2 CHICKEN, STEAK, AND SHRIMP KEBABS: Add more protein to your kebabs with diced chicken breast and diced steak (a thin, cheaper cut will do just fine). Make sure the chicken is done before removing it from the heat—cut it into smaller pieces so you don’t overcook the shrimp and beef.
PREP TIP: Assemble the kebabs a day or two ahead of time so all you’ll have to do is cook them when it’s time to eat.
More Recipes You'll Love
Shrimp kebabs threaded with red onion, zucchini, and chunks of salmon, all kissed with garlic and olive oil over open flame. The mix of shellfish and salmon keeps every skewer interesting, and the grill does the work in barely 15 minutes. These are backyard-cooking at its simplest and best.
Pro Tips
- Cut the zucchini and onion into pieces about the same size as the shrimp so everything finishes at the same moment.
- If using wooden skewers, soak them in water for 20 minutes first so they don't char through on the grill.
- Thread the salmon last and handle the kebabs gently — salmon softens as it cooks and can crumble if you turn too aggressively.
- A quick drizzle of olive oil just before grilling prevents sticking without making the vegetables soggy.
Frequently Asked Questions
Can I make shrimp kebabs in the oven?
Yes — roast at 450°F for about 10 to 12 minutes, turning once, until the shrimp are pink and the zucchini is tender at the edges.
What other vegetables work on these kebabs?
Bell pepper chunks, cherry tomatoes, or button mushrooms all skewer well. Avoid anything that needs much longer to cook than the shrimp.
How do I keep shrimp from sticking to the grill?
Make sure the grates are clean and hot, brush the kebabs with oil, and only turn once the shrimp naturally release from the metal.
Can I prepare the kebabs in advance?
Assemble and refrigerate them up to a day ahead, then grill straight from the fridge with an extra minute per side.
Recipe Card
Ingredients
Method
- Preheat the grill to medium-high heat.
- Drizzle some olive oil evenly over the kebabs, and season with the garlic powder, salt, and pepper.
- Grill (or sauté in a large skillet over medium-high heat) for 5 to 7 minutes on each side, or until the shrimp are pink and the veggies are tender.
