Quick Grilled Shrimp Skewers with Vegetables | Colorful Shrimp Kabobs
Keep summer cooking easy with these simple sizzlin’ grilled shrimp skewers with colorful vegetables. They make a healthy and delicious light summer dinner in minutes.
Ingredients
- 15 oz Fresh Raw Shrimp - (or about 30 to 33 pieces)
- 1 pack Baby Bella Mushrooms - one 8 oz pack
- 2 whole Zucchini - sliced - medium to large size
- 2 whole Yellow Summer Squash - sliced medium to large size
- 4 tbsp Worcestershire sauce - for shrimp and vegetables
- 2 tbsp Good Fruity Olive Oil
- ¼ tsp Garlic Powder
- ½ tsp Onion Powder
- 1 to 2 tsp Coarse Salt
- 1 to 2 tsp Cracked Pepper
- Fresh Lemon Wedges - for drizzling on as desired
- 3 tbsp Fresh Minced Parsley - for garnish as desired
Instructions
Marinade The Zucchini and Summer Squash Vegetables
- Go ahead and prepare by pre-heating your grill. 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.
- 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. Sprinkle in 1 teaspoon of cracked pepper.
- Toss everything together in the bowl to evenly coat the zucchini and summer squash with this quick seasoning and marinade for grilling. Set aside.
Marinade the Fresh Raw Shrimp
- 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 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 these simple seasonings and quick marinade.
Assemble The Shrimp and Veggie 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.
Grill 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 coating of olive oil. I used olive oil spray.
- Grill shrimp skewers over medium heat for 4 to 5 minutes on the first side then flip once. Cook for one more minute and remove. Transfer to a serving platter and cover with foil as you continue grilling the rest of the shrimp skewers.
- 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.
Nutrition
Calories: 67kcalCarbohydrates: 2gProtein: 9gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.002gCholesterol: 68mgSodium: 605mgPotassium: 177mgFiber: 0.1gSugar: 1gVitamin A: 107IUVitamin C: 3mgCalcium: 37mgIron: 1mg
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