Keep summer cooking easy with these simple sizzlin’ mushroom and summer squash grilled shrimp skewers. They make a healthy and delicious light summer dinner in minutes.

Fresh round slices of green zucchini and yellow squash are tossed up with good fruity olive oil and a few pantry spices to make healthy summery skewers for the grill.

Alternating layers of fresh juicy shrimp, baby bella mushrooms, and summery squash veggies make these easy grilled skewers a cinch to put together. A nice light summery dinner is done in minutes with just a few fresh ingredients.

Serve these easy mushroom and summer squash grilled shrimp skewers over a little angel hair pasta or fresh steamed rice to feed a crowd. You can also serve them with your favorite short pasta or pasta salad as an easy weeknight dinner for your family!

Serve shrimp Over Rice or Pasta

If serving these skewers over pasta, remove the food from the skewers with tongs and serve over your favorite pasta on a large platter. Garnish with ground parmesan, another drizzle of fruity olive oil, and a sprinkle of fresh minced parsley. Drizzle on the juice from a fresh wedge of lemon and done! You’ve got a light summery and healthy shrimp and pasta dinner grilled up in minutes.

Whether you eat them straight off of the skewer or serve with your favorite rice or pasta to feed a crowd, these easy grilled shrimp skewers are a favorite for summer barbecues all season long.

The grilled shrimp kabobs cook up to a juicy pink color in minutes and the squash grills to a tender juicy bite that’s perfect for light summer dining.

Ingredients to make easy grilled shrimp with vegetables

• Medium or Large Raw Shrimp (about 30 to 35 pieces)
• One Pack Fresh Baby Bella Mushrooms (wiped clean and stalks slightly trimmed)
• 2 Medium to Large Green Zucchini (sliced just wide enough to skewer lengthwise)
• 2 Medium to Large Yellow Squash (sliced just wide enough to skewer lengthwise)
• Worcestershire Sauce
• Good Fruity or Robust Olive Oil
• Garlic Powder
• Onion Powder
• Coarse Salt and Cracked Pepper
• Non-Stick Cooking Spray

Slice The Fresh Zucchini and Summer Squash vegetables for grilling

• To make the grilled shrimp skewers, start by slicing your vegetables and adding to a large bowl. Trim the tops and bottoms then slice your zucchini and yellow summer squash. Leave cleaned mushrooms whole and toss in.
• Cut summer squash and zucchini into slices wide enough to accommodate a skewer that will be slipped through each piece lengthwise, about one inch wide.
• Add your sliced vegetables to a bowl and begin to toss with a quick marinade.

Toss together with a quick vegetable and grilled shrimp marinade

• Drizzle your zucchini, yellow summer squash, and mushrooms with: 
  • 3 generous tablespoons of Worcestershire sauce.
  • Drizzle in 1 tablespoon plus 1 teaspoon of olive oil.
  • Sprinkle in ½ teaspoon of onion powder.
  • Sprinkle in ¼ teaspoon of garlic powder.
  • Sprinkle in 1 teaspoon of coarse sea salt, or as desired to taste.
  • Sprinkle in 1 teaspoon of cracked pepper, or as desired to taste.
• Toss everything together in the bowl to evenly coat the zucchini and summer squash with this quick seasoning and marinade for grilling. Set aside.

Season and marinade Shrimp for grilled skewers

• In a separate bowl toss the fresh raw shrimp with: 
  • 1 teaspoon of the olive oil
  • 1 teaspoon of Worcestershire sauce and finish by seasoning with light pinches of coarse salt and cracked pepper to taste as desired.
• Gently toss your shrimp together in the bowl to coat. Toss the shrimp evenly with this simple marinade and seasonings.

This really quick mix of simple seasonings, salt, pepper, olive oil, and Worcestershire sauce is an easy way to add quick flavor to your favorite grilled foods whether it be shrimp, fish, vegetables, or chicken.

Get ready to pre-heat the grill so it’s hot and ready as you take the last step and assemble your grilled shrimp and vegetables for grilling.

Assemble The grilled shrimp skewers

• Using wood or metal skewers, begin to assemble your kabobs. 
• Add mixed pieces of mushroom, squash, and shrimp (about 3 per skewer) to each skewer. 
• I’ll start each skewer with a baby bella mushroom at the top and alternate the yellow squash, green squash, and shrimp.
• Once your shrimp skewers are assembled, place them on a full size sheet pan for ease.

If using wooden skewers, be sure to soak your skewers in a glass of water for a little while first so the wood can resist burning on the grill.

How to Assemble shrimp and vegetable kabobs

I’ll get about 10 to 11 skewers from my mixture. I’ll then place on about 3 pieces of shrimp on each skewer and continue dotting in between with the zucchini and summer squash.

I like to start each skewer with a baby bella mushroom at the top and alternate the yellow squash, green squash, and shrimp for colorful and delicious grilled skewers everyone will love.

Cook The Shrimp Skewers on The Grill

• Cook on a hot pre-heated grill. 
• Spray the grill grate evenly with non-stick cooking spray or brush the grill surface evenly with a generous coating of olive oil. 
• Pro tip: I used olive oil cooking spray which is healthy, quick, and easy to use while coating with an even layer.
• Cook the grilled shrimp skewers on a hot grill grate over medium heat for 4 to 5 minutes on the first side then flip once. 
• Cook for just one to two more minutes and remove. Kabobs are ready when vegetables have some char lines from the grill and shrimp are just now turning pink and juicy.
• Transfer to a serving platter and cover with foil as you continue grilling the rest of the shrimp skewers as needed.
• To serve, sprinkle with minced fresh parsley and drizzle on a squeeze of lemon if desired.  Serve hot. 

Cook’s note: Keep in mind that if you use tougher/more fibrous vegetables, those take longer to cook than the shrimp, and if they are cut into very large pieces, they also will take longer to cook (resulting in still crunchy vegetables but cooked shrimp). This is because the shrimp cooks very quickly once it hits the grill.

I paired the shrimp kabobs with easy-to-cook tender vegetables like baby bella mushrooms, zucchini, and yellow summer squash, because they take only minutes to grab flavor and cook, just like the shrimp.

Together they cook in the same short period of time giving you tender, juicy grilled shrimp and veggies in minutes that you can eat as is or toss in with angel hair pasta and serve as a delicious grilled shrimp pasta, etc.

So remember, when choosing vegetables to pair with your shrimp, choose tender varieties that will cook up together in the same amount of time.

Serve This Grilled shrimp and vegetables as a quick summer dinner

To serve, sprinkle with minced fresh parsley and drizzle on a squeeze of lemon if desired.  Serve hot.  Serve over a bed of freshly cooked angel hair pasta or over your favorite steamed rice with an extra drizzling of soy sauce.

Enjoy these grilled skewers as a simple and light dinner all summer long. It’s colorful, healthy, delicious, and done in minutes! Don’t forget to serve up alongside some quick grilled peaches for dessert!

Keep the grill hot for these easy pickle and cheddar sliders or throw on some fresh grilled tilapia fillets with asparagus!

This zesty grilled cod topped with fresh mango salsa is another colorful summer favorite but my favorite? It has to be these delicious grilled salmon fillets with a zesty brown sugar soy sauce marinade!

Enjoy your favorite grilled foods all season long and remember to keep your summer cooking light, fresh, easy peasy, and breezy with cool cocktails too! This mango peach sangria is always a hit for cooling off with good food and drink on nice warm days.