Spiced Grilled Shrimp Kabobs

Spiced Grilled Shrimp Kabobs: The Flavor-Packed Grilled Delight That’ll Make You Feel Like a BBQ Master

Alright, let me tell you about the day I created these Spiced Grilled Shrimp Kabobs. I love grilling I mean, what guy doesn’t? but I was getting tired of the same old burgers and hot dogs. I wanted something fresh, something flavorful, something that would impress my friends at the next cookout. And let me tell you, these kabobs delivered in a BIG way.

This isn’t just any shrimp skewer. This is a flavor explosion on a stick. Juicy shrimp, sweet cherry tomatoes, crunchy bell peppers, and zesty red onion, all marinated in a garlic-herb-lemon mixture, grilled to perfection, and served with a spicy, herby Zhoug sauce that’ll knock your socks off. It’s fresh, it’s vibrant, it’s healthy, and it tastes like summer on a plate.

The first time I made these, my friends went absolutely wild. They couldn’t stop raving about the Zhoug sauce which, by the way, is like a Middle Eastern pesto that’s spicy, herby, and absolutely addictive. My wife asked me to make it again the next weekend. Even my picky brother-in-law, who usually sticks to burgers, went back for seconds and asked for the recipe.

The best part? They come together in about 50 minutes, look absolutely gorgeous on a platter, and are healthy, gluten-free, and packed with protein. Whether you’re hosting a summer BBQ, looking for a light dinner, or just want to impress your family, these Spiced Grilled Shrimp Kabobs are about to become your new favorite grilled dish.

So grab your shrimp, your veggies, and your food processor. Let’s make some kabob magic!

Try my Cajun Shrimp recipe.

Why You’ll Love This Recipe

• Bursting with flavor – Garlic, basil, lemon, and Zhoug sauce.
• Healthy and light – Low-carb, gluten-free, packed with protein.
• Perfect for grilling – Great for summer BBQs.
• Beautiful presentation – Colorful kabobs look like a work of art.
• Quick cooking – Shrimp cook in minutes.
• Make-ahead marinade – Prep ahead for easy grilling.
• Zhoug sauce is a game-changer – Spicy, herby, and absolutely addictive.
• Impress your guests – This is company-worthy food.

Try my Shrimp and Vegetable Stir-Fry recipe.

What You’ll Need to Make

For the Shrimp Kabobs

• 8 metal skewers or wooden skewers (soaked) – The sticks!
• 24 large peeled, deveined shrimps – The star of the show.
• 1 cup cherry tomatoes, halved – Sweet, juicy bursts.
• 1 small red onion, cut into 1-2″ pieces – Zesty crunch.
• 1 red/yellow/green bell pepper, cut into 1-2″ pieces – Color and crunch.

For the Marinade

• 2 cloves garlic, minced – Flavor punch.
• 1 tbsp fresh basil, finely chopped – Herby goodness.
• 1 tbsp freshly squeezed lemon juice – Bright and zesty.
• 1 tbsp extra virgin olive oil – Richness.
• Sea salt and black pepper – The dynamic duo.

For the Zhoug Sauce

• 1 cup cilantro, chopped – Fresh and vibrant.
• 1 cup fresh parsley, chopped – Herby depth.
• 4 fresh jalapeño peppers, stems and seeds removed – Spicy kick!
• ½ cup extra virgin olive oil – For the sauce base.
• 4 medium garlic cloves – More flavor punch.
• 1 tsp sea salt – Balances everything.
• 1 tsp ground cumin – Warm, earthy spice.
• ½ tsp ground coriander – Citrusy warmth.
• ½ tsp chili flakes – Extra heat.

Equipment

• Deep bowl for marinating
• Food processor
• Grill or grill pan
• Tongs
• Serving platter

What You’ll Need to Do

Alright, my friends. These kabobs are so good, you’ll want to make them every weekend. Let’s get grilling!

Step 1: Marinate that shrimp. Grab a deep bowl and add your shrimp. Toss in the marinade ingredients garlic, basil, lemon juice, olive oil, salt, and pepper. Give it all a good mix so every shrimp is coated in that deliciousness. Let it hang out in the fridge for about 30 minutes. This is where the flavor builds!

Step 2: Make that Zhoug sauce. While the shrimp are marinating, get your food processor ready. Add the cilantro, parsley, jalapeños (seeds removed for less heat, or keep them if you’re brave!), garlic, salt, cumin, coriander, and chili flakes. Pulse until everything is combined and chopped. Then, with the processor running, slowly drizzle in the olive oil until you have a thick, vibrant green sauce. Set it aside this stuff is liquid gold.

Step 3: Thread those skewers. Time for the fun part! Grab your skewers and start threading. Alternate shrimp, tomato, onion, bell pepper shrimp, tomato, onion, bell pepper ending with a shrimp on each end. Make them look pretty! You should get about 3 shrimp per skewer.

Step 4: Fire up that grill. Preheat your grill or grill pan over medium-high heat. Once it’s nice and hot, reduce the heat to medium. Lightly oil the grill grate this prevents sticking.

Step 5: Get grilling! Place your kabobs on the grill and cook for 2-3 minutes per side. Watch them carefully! Shrimp cook super fast and will get rubbery if you overcook them. You’ll know they’re done when they’re pink, opaque, and no longer translucent.

Step 6: Serve and devour. Remove those beautiful kabobs from the grill and arrange them on a serving platter. Serve with that amazing Zhoug sauce on the side for dipping or drizzling. The best part? They’re best served hot right off the grill!

Try my Spicy Shrimp Patties with Avocado Corn Salsa recipe.

Easy Ingredient Swaps

Don’t have something? No stress. Here’s how to adapt:

• Shrimp → Chicken, tofu, or halloumi cheese.
• Cherry tomatoes → Grape tomatoes or regular tomatoes (cut into chunks).
• Red onion → Yellow onion, white onion, or shallots.
• Bell pepper → Any color pepper, zucchini, or squash.
• Basil → Oregano, thyme, or parsley.
• Lemon juice → Lime juice or white wine vinegar.
• Cilantro → More parsley or skip it.
• Jalapeños → Serrano peppers or skip for less heat.
• Zhoug sauce → Pesto, chimichurri, or yogurt sauce.

Try my Shrimp and Quinoa Stir Fry recipe.

Some Twist and Tweak Ideas

Feeling creative? Try these variations I’ve tested and loved:

• Pineapple kabobs – Add fresh pineapple chunks for sweetness.
• Lemon garlic – Extra lemon zest and garlic in the marinade.
• Spicy shrimp – Add cayenne to the marinade.
• Mango salsa – Serve with fresh mango salsa instead of Zhoug.
• Taco style – Serve in tortillas with slaw.
• Mediterranean – Add olives and serve with tzatziki.
• Cajun shrimp – Use Cajun seasoning in the marinade.
• Bacon wrapped – Wrap each shrimp in bacon for extra flavor.

Try my Protein Packed Shrimp and Egg Skillet recipe.

Some Helpful Tips

• Don’t over-marinate – 30 minutes is perfect; any longer and the acid starts to cook the shrimp.
• Soak wooden skewers – Prevents burning on the grill (30 minutes in water).
• Oil the grill – Prevents sticking.
• Don’t overcrowd – Give the kabobs space on the grill.
• Shrimp cook fast – Watch carefully to avoid rubbery shrimp.
• Make Zhoug ahead – It keeps in the fridge for up to a week.
• Use fresh herbs – The flavor is so much better than dried.
• Remove seeds for less heat – If you want milder Zhoug, remove jalapeño seeds.

Try my Low-Carb Shrimp Fajita Meal Prep recipe.

Some Budget-Friendly Tips

Grilling on a budget? Here’s how I save:

• Buy shrimp on sale – Stock up when they’re on sale and freeze.
• Use frozen shrimp – Often cheaper than fresh and work great.
• Buy veggies in season – Cheaper and tastier.
• Make your own marinade – Much cheaper than store-bought.
• Use what you have – Any bell pepper or onion works.
• Make Zhoug in bulk – It freezes well for future use.
• Serve with rice – Makes the meal go further.
• Use chicken instead – Often cheaper than shrimp.

Try my Garlicky Shrimp and Broccoli Stir-Fry recipe.

Some Serving Ideas

These kabobs are perfect on their own, but here are some pairing ideas:

• With rice – Serve over coconut rice or cilantro lime rice.
• With salad – A simple green salad on the side.
• With naan – Great for dipping in the Zhoug sauce.
• As tacos – Remove shrimp from skewers and serve in tortillas.
• With quinoa – Healthy and filling.
• Grilled veggies – Extra grilled veggies on the side.
• As an appetizer – Serve on a platter for parties.
• With hummus – Another great dipping option.

Some Storage and Reheating Tips

• Refrigerate – Store in an airtight container for up to 3 days.
• Reheat – Microwave or reheat in a skillet over medium heat.
• Don’t over-reheat – Shrimp get rubbery if overheated.
• Make ahead – Marinate shrimp and make Zhoug sauce ahead.
• Best fresh – These are definitely best right off the grill.
• Freeze cooked – You can freeze cooked shrimp kabobs for up to 3 months.
• Separate sauce – Store Zhoug sauce separately.

Final Thoughts

Look, I’m just a guy who loves grilling. And these Spiced Grilled Shrimp Kabobs with Zhoug Sauce are about as good as it gets. They’re fresh, they’re flavorful, they’re healthy, and they’re absolutely gorgeous on the plate.

I love that this recipe is impressive enough for company but easy enough for a weeknight dinner. I love that the Zhoug sauce is so versatile I put it on everything now. And I really love that my family and friends request it every time I fire up the grill.

The first time I made these, I was blown away by how much flavor was packed into each bite. The garlicky, herby, lemony shrimp, the sweet roasted vegetables, and that spicy, herby Zhoug sauce it’s a combination made in heaven.

So go ahead. Fire up that grill. Thread those skewers. And get ready for the best grilled shrimp kabobs of your life. Your summer BBQs will never be the same!

Estimated Cost for This Recipe ( Approx.)

Cost per serving: ~$1.34 – That’s about $1.35 per serving for a gourmet, restaurant-quality grilled shrimp dish with an incredible sauce that would easily cost $20+ per plate at a restaurant!

Drop a comment below! What’s your favorite thing to grill? Did you try this Zhoug sauce isn’t it amazing? I’m always looking for new ideas to steal I mean, “get inspired by”!

– Your friendly neighborhood food guy

Spiced Grilled Shrimp Kabobs

The BEST grilled shrimp kabobs you'll ever make I promise! Marinated in garlic and lemon, grilled to perfection, and served with an incredible Zhoug sauce. Perfect for parties or weeknight dinners. You need this recipe!

Author: Danny Davis Cooking Method: Grilled Courses: Appetizers, Dinner, Lunch, Snack Recipe Keys: High Protein Low Carb M Meal Prep

Print Recipe

Pin Recipe SHRIMP

Prep Time 45 mins Cook Time 5 mins Total Time 50 mins Difficulty: Intermediate Servings: 4 Estimated Cost: $ 13.35 Calories: 210

You'll need...

Servings

Shrimp Skewers Ingredients

• 8 metal skewers or wooden skewers
• 24 large peeled deveined shrimps
• 1 cup cherry tomatoes, halved
• 1 small red onion, cut into 1-2" pieces
• 1 red/yellow/green bell pepper, cut into 1-2" pieces

Marinade Ingredients

• 2 clove garlic, minced
• 1 tbsp fresh basil, finely chopped
• 1 tbsp freshly squeezed lemon juice
• 1 tbsp extra virgin olive oil
• Sea salt and black pepper to taste

Zhoug Sauce Ingredients

• 1 cup cilantro, chopped
• 1 cup fresh parsley, chopped
• 4 fresh jalapeño peppers, stems and seeds removed
• ¹⁄₂ cup extra virgin olive oil
• 4 medium garlic cloves
• 1 tsp sea salt, more or less to taste (approximately)
• 1 tsp ground cumin
• ¹⁄₂ tsp ground coriander
• ¹⁄₂ tsp chili flakes

What you'll need to do...

1. Add shrimp to a deep bowl with the marinade ingredients (garlic, basil, lemon juice, olive oil, sea salt and black pepper to taste). Mix and let shrimp marinate 30 minutes.

   

2. In the meantime, prepare Zhoug sauce. In the bowl of a food processor, add cilantro, parsley, jalapeño peppers, garlic, salt, cumin and chili flakes. Pulse until everything is combined.

   

3. With the processor running, slowly add olive oil and pulse until it turns into a thick sauce.

   

4. Thread onto skewers, alternating shrimp, tomato, onion, shrimp, tomato, bell pepper, ending with a shrimp. Repeat until all skewers are full.

5. Preheat grill or grill pan over medium-high heat. Reduce heat to medium. Lightly oil gril grate. Cook shrimp until no longer translucent, 2-3 minutes per side. Watch carefully as shrimp cook very quickly and will become rubbery if overcooked.

   

6. Remove from grill onto a serving platter. Serve with Zhoug sauce. Enjoy! It is best served hot right off the grill.

   

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 210kcal

% Daily Value *

Total Fat 16g25%

Saturated Fat 2.5g13%

Cholesterol 85mg29%

Sodium 460mg20%

Potassium 380mg11%

Total Carbohydrate 8g3%

Dietary Fiber 3g12%

Sugars 4g

Protein 12g24%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Approximate Glycemic Index: 28 (Very Low)
• Approximate Glycemic Load per serving: 4 (Very Low)
• Note: These values are extremely low due to the absence of grains and sugars. The minimal carbohydrates come from the vegetables and the natural sugars in the tomatoes and onions.
• Testing Note: This recipe was tested using uncooked peeled deveined large shrimp (16-20 count). Shrimp are sold at the seafood counter by the approximate number per pound, and since size designation has not been standardized, it is best to use the count per pound as a guide. The fewer shrimp per pound, the larger they are. Larger shrimp can be labeled as "U 10" meaning under 10 per pound or labeled as "Colossal" which is typically also under 10 per pound. As a good rule of thumb Jumbo + 11-15, Extra-large = 16-20, Large = 21-30, Medium 31-35, Small 36-45 and Mini or Salad Shrimp is anything smaller. When using frozen shrimp, be sure to thaw, rinse and pat dry before using.
• Preparation Note: These can be prepared on metal or wooden skewers. If using wooden skewers be sure to soak for at least 30 minutes before adding shrimp to prevent burning.

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