Ingredients
2 pounds large shrimp (20–25 count), peeled and deveined
Fresh vegetables: chopped pineapple, bell peppers, red onion, zucchini, squash
5 tablespoons olive oil, divided
Red wine vinegar and/or lemon juice
Canned pineapple juice
Honey and granulated sugar
Ketchup
Soy sauce and Worcestershire sauce
Garlic powder, minced fresh garlic, ginger powder
Red pepper flakes
Thyme, oregano, Italian seasoning (optional)
Ground black pepper, cumin, paprika, coriander
Instructions
1. Soak wooden skewers in water for 20-30 minutes; metal skewers do not need soaking.
2. Mix marinade ingredients; reserve some for glazing.
3. Pat shrimp dry, marinate with part of the marinade and olive oil for 20-30 minutes.
4. Toss vegetables in remaining marinade and olive oil.
5. Thread shrimp and vegetables onto skewers, piercing shrimp above tail and near the head.
6. Preheat grill to medium-high (400°F), clean and oil grates.
7. Grill kabobs for 2-3 minutes per side until shrimp are opaque and vegetables are tender.
8. Simmer reserved marinade with cornstarch for glaze.
9. Brush skewers generously with glaze before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍤 Use large shrimp for easier handling and better texture.
🔥 Grill kabobs uncovered to achieve a good sear and avoid steaming.
🔄 Flip kabobs once to ensure even cooking and char marks.
- Prep Time: 30-55 minutes
- Marinating Time: 20-30 minutes
- Cook Time: 5-8 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Pescatarian
Nutrition
- Serving Size: 1-2 skewers
- Calories: 250
- Sugar: 8g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 190mg