Kitchen notes · a little help before you start
Shrimp Kabobs
Shrimp skewers look cheerful on a plate, with bright pepper pieces between the shrimp and onion. They have just enough sweetness against the savory marinade to keep another bite appealing.
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Original yield
- Serves 4
- Ingredients
- 13 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Seafood
- Cuisine
- American
- Cooking method
- Grilling
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Whisk the marinade thoroughly
Combine the marinade ingredients well in the large bowl before adding the shrimp and vegetables to coat and chill.
2. Marinate the vegetables too
The pepper and onion share the covered, refrigerated marinating time with the shrimp before anything goes onto skewers.
3. Preheat before cooking
Bring the grill or grill pan to medium-high heat before placing the filled skewers on it for their short cook.
Get to know the ingredients
Shrimp tails are your choice
Start with peeled, deveined shrimp. The ingredient list allows the tails to stay on or come off according to your preference.
Pepper pieces
Cut both bell peppers into the listed three-quarter-inch pieces before they go into the marinade and onto the skewers.
Prepared red onion
Cut the red onion into the same listed size as the peppers, ready to thread alongside the shrimp after marinating.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 5 steps completeMake room for Shrimp Kabobs
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Look at shrimp and vegetables
Serve immediately once the shrimp are pink and opaque and the vegetables are tender, checking both parts of the skewers.
A little more help as you go
Keep the waiting bowl covered
Cover the shrimp and vegetables while they marinate in the refrigerator, within the stated one-to-eight-hour window.
Chop the herbs first
Have the parsley and thyme leaves chopped before you whisk them into the marinade with the oil and seasonings.
A few questions you might have
Can I cook these in a grill pan?
Yes. A grill pan is included alongside an outdoor grill; preheat your chosen surface to medium-high before cooking.
Do I skewer the ingredients before marinating?
The shrimp and vegetables marinate together in the bowl first. Thread them onto skewers after that refrigerated waiting time.
What gives the marinade its lemon flavor?
Lemon zest is the listed citrus ingredient, whisked into the marinade before the shrimp, peppers and onion are added.
Should I turn the skewers?
The directions give a brief cooking period per side. Check for pink, opaque shrimp and tender vegetables as you cook.
How long can the shrimp stay in the marinade?
The recipe gives at least one hour and up to eight hours, covered in the refrigerator with the vegetables.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: dinneratthezoo.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
