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Jeweled Summer Shrimp & Vegetable Skewers

A vibrant, flavor-packed skewer that perfectly captures the essence of coastal Mediterranean dining. Succulent shrimp and crisp garden vegetables are bathed in a bright, herbaceous marinade of lemon, garlic, and fresh mint before being grilled to smoky perfection. This dish is designed to be as nourishing as it is beautiful.
Course Main Course
Cuisine Modern Mediterranean
Keyword lemon garlic shrimp kabobs, Mediterranean grilled shrimp skewers, Mediterranean shrimp recipe
Prep Time 25 minutes
Cook Time 10 minutes
Marinating Time 20 minutes
Total Time 55 minutes
Servings 4
Calories 398kcal

Equipment

  • 6–8 metal or bamboo skewers (soak bamboo for 30 minutes)
  • Large mixing bowl
  • Small Bowl
  • Whisk
  • Outdoor grill or indoor grill pan
  • Tongs

Ingredients

For the Lemon-Herb Marinade:

  • 1/3 cup extra-virgin olive oil
  • Zest and juice of 1 large lemon
  • 5 cloves garlic finely minced
  • 1/2 cup packed fresh parsley finely chopped
  • 1/4 cup packed fresh mint finely chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground sumac
  • 1/2 teaspoon red pepper flakes
  • 1/4 teaspoon fine sea salt

For the Skewers:

  • 1.5 lb extra-large shrimp 16–20 count, peeled and deveined
  • 1 large red bell pepper cut into 1-inch squares
  • 1 large yellow bell pepper cut into 1-inch squares
  • 1 medium zucchini sliced into 1/2-inch rounds
  • 1 medium red onion cut into 1-inch wedges

Instructions

  • Make the Marinade: In a small bowl, whisk together olive oil, lemon zest and juice, garlic, parsley, mint, oregano, smoked paprika, sumac, red pepper flakes, and salt. Reserve 3 tablespoons in a separate small container for finishing.
  • Prep Components: Cut vegetables uniformly. Pat shrimp very dry with paper towels.
  • Marinate: Add bell peppers, zucchini, and red onion to a large mixing bowl; toss with the main portion of the marinade and rest 10 minutes. Add shrimp; toss to coat and marinate 10–15 minutes more (do not exceed this time).
  • Assemble Skewers: Thread shrimp and vegetables alternately, leaving slight gaps for airflow. Aim for about 4 shrimp per skewer.
  • Grill: Preheat grill to medium-high (400–450°F / 200–230°C). Oil grates. Grill skewers ~3–4 minutes per side until shrimp are pink and opaque and vegetables are tender-crisp with light char.
  • Finish: Transfer to a platter and immediately drizzle with the reserved fresh marinade. Discard any marinade remaining in the mixing bowl. Serve at once.

Notes

Nutrition Information

(per serving, approx. 1–2 skewers)
  • Calories: 398 kcal
  • Protein: 35 g
  • Fat: 21.4 g
  • Saturated Fat: 3.1 g
  • Carbohydrates: 14 g
  • Dietary Fiber: 2.8 g
  • Total Sugars: 7 g (from vegetables)
  • Added Sugars: 0 g
  • Sodium: 460 mg