Spiced Grilled Shrimp Kabobs

Spice up your grill game with our simple yet sensational Spiced Grilled Shrimp Kabobs recipe. These flavor packed skewers combine tender shrimps and vibrant veggies, all seasoned to perfection and charred to smoky, mouthwatering delight. A must-try for your next barbecue adventure, bringing sizzle and spice to your outdoor feasts.
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Grilling shrimp kabobs is more than just a cooking technique; it’s a culinary symphony that combines flavors and textures in a delightful ensemble. This spiced grilled kabobs are a prime example of how a medley of carefully chosen spices can transform simple ingredients into a sensational taste experience.

It is served with a zesty Zhong sauce which boasts fresh, bold bright flavors and will typically contain a combination of cilantro, parsley, garlic, peppers, and several warm spices.

Grilled shrimp is a delightful canvas for bold flavors. Its naturally sweet and delicate nature pairs perfectly with the aromatic and zesty Zhong sauce. The result? A harmony of taste that’s both satisfying and memorable. It’s a testament to the versatility of shrimp as a centrepiece in outdoor/indoor dining.

The key to perfecting these kabobs lies in marination. The marinade not only imparts flavor but also helps tenderize the shrimp. As the marinade seeps into the shrimps, it transforms them into savory, slightly spicy, and subtly smoky morsels that are a pleasure to grill. Be sure to let the kabobs marinate for at least 30 minutes before they hit the grill – it’s time well spent.

Our Spiced Grilled Shrimp Kabobs are as versatile as they are vibrant. They can be a star attraction at a summer cookout or a quick and healthy weekday meal. Serve them over a bed of fluffy rice or quinoa, pair them with a refreshing cucumber salad, or simply enjoy them on their own. The options are endless, and they adapt to your taste effortlessly.

Let’s get ready…

Grilled Shrimp Kabobs

In Conclusion: Our Spiced Grilled Shrimp Kabobs recipe is more than just a recipe; it’s a celebration of bold flavors, and the joy of creating a memorable dining experience. Whether you’re a seasoned grill master or just starting your grilling journey, these kabobs are your ticket to an unforgettable easy meal.

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Spiced Grilled Shrimp Kabobs

A mouthwatering blend of spices, tender shrimps, and colorful veggies on a stick. Elevate your al fresco dining with these Spiced Grilled Shrimp Kabobs. Whether it's a casual family dinner or a summer cookout, these kabobs steal the show.

Prep Time 45 mins Cook Time 5 mins Total Time 50 mins Difficulty: Intermediate Servings: 4 Best Season: Suitable throughout the year

You'll need...

Shrimp Skewers Ingredients

Marinade Ingredients

Zhoug Sauce Ingredients

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.

    Grilled Shrimp Kabobs
  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.

    Grilled Shrimp Kabobs
  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.

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

    Grilled Shrimp Kabobs


  • 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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