Grilled shrimp kabobs with veggies is an easy, delicious and healthy meal! We grill the shrimp on our grill, but you can also use a grill pan on the stove. We like a combination of corn, poblano & red bell peppers and red onion for a sautéed. You can also add in asparagus, or edamame! We made a lemon, garlic butter dipping sauce for these shrimp kabobs, and it was so good!
We have used both fresh, or frozen shrimp in this recipe. We always keep raw shrimp in our freezer. We like to get the kind that we remove the shell from ourselves. Even though this kind of shrimp comes de-veined, we also de-vein the other side of the shrimp, and rinse them off. Patting them dry allows you to season simply with oil and salt and pepper and get a nice crispy crust and a tender center.
We use bamboo skewers that we soak in water for a few minutes before we use them. These are the perfect length for 6 jumbo shrimp per person. We double the skewers to make it easy to turn the shrimp over on the grill. If you prefer to grill your veggies, rather than sautée them, just skewer them separately. This way you don’t overcook the shrimp and under-cook the veggies!
What you will need for grilled shrimp kabobs with veggies:
- Jumbo shrimp
- Red onion
- Poblano pepper
- Red bell pepper
- Salt and Pepper
- Light olive oil
- Chili Lime seasoning
- Cast iron pan
- Bamboo skewers
- 18 jumbo shrimp
- 1 bag of frozen corn
- 1 poblano pepper
- 1 jalapeño
- 1 red onion
- 7 cloves of garlic
- Salt and pepper
- 1 teaspoon Chili Lime seasoning
- 1 stick of butter
- 1 lemon
- Parsley for garnish
- 6 bamboo skewers
- 2 tablespoons light olive oil or vegetable oil
- In a shallow small pan (you will use this for transporting the shrimp kabobs) place skewers and cover with water for at least 10 minutes.
- Remove shells and de-vein shrimp, leaving tails on. Rinse the shrimp, and pat them dry between paper towels. Shrimp can sit in fridge, while you prepare the veggies.
- Chop red onion into medium size pieces. Seed and chop peppers. Chop the poblano and red bell into bite size pieces similar in size to the onion. Dice the jalapeño. Shred the garlic using a micro planer. Set all aside.
- In a small pot, place 1 stick of butter, 1 teaspoon garlic powder and a teaspoon of the shredded garlic. Using a low heat, melt the butter. Once melted, add in the juice of a half of lemon and freshly cracked pepper. Save the other half of lemon, and cut into wedges for garnish.
- Heat up a cast iron skillet with light olive oil or vegetable oil. Once pan is hot, toss in the frozen corn, and stir. Season corn with salt and pepper & chili lime seasoning. Allow corn to get some color, by spreading it out in pan, and allowing to cook a few minutes before stirring again. One corn has “browned”, remove it to a bowl and cover with foil. Wipe out pan with a paper towel, and add a bit more oil to heat up for the peppers, onion and garlic.
- Prepare grill, or grill pan. We use our gas grill.
- Pour the water off the skewers and wipe the pan dry. Using 2 skewers at a time, place 6 shrimp onto skewers. Repeat to form 3 skewers. Coat with light olive oil on both sides, rubbing to completely coat. Salt and pepper.
- We are now only 6 minutes away from dinner! So get ready! Heat up the oil in the cast iron pan.
- Place the shrimp skewers out on the grill, and cover. Set a timer for 3 minutes.
- Add the onions to the hot pan and stir. Cook to soften for about a minute or 2. Now add the garlic and the peppers and onions and stir. When timer goes off, turn the shrimp, and set timer for 2 minutes. Add the corn into the peppers and onions, and add a few grinds of black pepper. Stir, and remove from heat.
- Bring the shrimp skewers in, and assemble plates. Mound up the peppers and onion mixture onto plate, add the skewers, some parsley and a lemon wedge. In a small bowl, place the garlic lemon butter, and serve.