These grilled shrimp kabobs have the perfect smoky flavor and are incredibly fun to eat! They are naturally keto-friendly, gluten-free, and low-carb.
Why you'll love it
Sometimes, cooking can be a ton of fun - like when you make grilled shrimp kabobs!
Every part of this recipe is enjoyable - the marinade, threading the ingredients on the skewers and then smelling them as they cook and crisp up.
These shrimp and vegetable kabobs are the perfect dinner to make when you don't feel like cooking or just want something light. You can make them outside on a gas grill, on the stove, or on an indoor grill.
This is one of my favorite recipes because there are so many different ways to customize them. Replace the shrimp with sausage, and you have yummy sausage kabobs!
You'll love how tasty the grilled veggies are with the juicy grilled shrimp. Put this shrimp kabob recipe on your weekly meal plan.
There are two parts to this easy grilled shrimp kabobs recipe - the shrimp skewers and the shrimp marinade. Here's a bit more information about what I used for each of them.
Remember, these recipes are easy to vary depending on your tastes and preferences.
To assemble the skewers, you will need the following items:
- Jumbo Shrimp - make sure they're peeled and deveined and with the tails left on
- Yellow Squash
- Red Bell Pepper
- Red Onion
The marinade has a lot more ingredients in it. This is a sweet and salty marinade with incredible umami notes.
- Soy Sauce
- Red Wine Vinegar
- Olive Oil
- Italian Seasoning
- Worcestershire Sauce
- Brown Sugar Substitute
- Minced Garlic
Please Note: Check out the recipe card at the bottom for a full list of ingredients used to make this low-carb recipe.
- Soak the wooden skewers first. This is especially important if you are going to grill the shrimp kabobs. Soaking them first prevents them from burning.
- Marinate the shrimp long enough. Keep them in the refrigerator for at least 30 minutes. The longer you marinate them, the more pronounced the flavors will be.
- Make extra marinade. Use reserved marinade as a dipping sauce at the end for the shrimp and grilled veggies.
Making grilled shrimp kabobs is so easy that you'll probably have this recipe memorized the first time you make it.
Learning how to cook shrimp kabobs is super simple - you'll be a pro immediately. Here are a few tips and pics to help you out!
Marinate the shrimp
First, stir and combine all the marinade ingredients in a large bowl.
Then, place all the shrimp in a medium bowl and pour half of the marinade on top of them. Completely coat the shrimp with the marinade and let them chill in the refrigerator for at least 30 minutes.
Assemble the kabobs
Next, thread shrimp through the skewers, placing two pieces of vegetables in between each piece of shrimp.
The bottom and top of the kabobs should be a piece of shrimp to prevent the veggies from sliding off once cooked.
Brush with more marinade
Using a silicone basting brush, lightly brush the rest of the marinade on top of the shrimp kabobs.
Grill the shrimp kabobs
Now you are ready to cook them! Place the kabobs on your grill or grill pan and cook until shrimp turn pink. This shouldn't take long because shrimp cook very quickly.
️ Serving suggestions
These grilled shrimp kabobs make the perfect lunch, light dinner, or a fun BBQ or party food.
If you are going to eat them for dinner, add some keto mashed cauliflower on the side. It's a light side dish with lots of fiber and nutrients.
Are you hosting a party? Then serve these grilled shrimp skewers with some keto stuffed mushrooms. Both recipes are fun finger foods that guests can serve themselves!
For an outdoor BBQ, these tasty shrimp skewers pair beautifully with a crispy cucumber and tomato salad. It uses garden-fresh veggies and only has 3 grams net carbs in each serving.
There are a lot of different ways you can change these grilled shrimp kabobs. If you make any changes, please let me know in the comments.
- Spritz the shrimp and vegetable kabobs with lemon juice after you remove them from the heat.
- Cook them on your outdoor grill. I cooked them on my indoor grill, but they will taste delicious on a charcoal or gas grill too.
- Make them taste like Hawaiian shrimp kabobs. Add some pineapple to the metal skewers.
- Cook them on the stove. If you do, just place the kabobs on a grill pan over medium-high heat.
- Add more flavor. Add some fresh parsley and lemon zest to the shrimp kabob marinade.
Below are some questions people often ask about making grilled shrimp kabobs. If you don't see your question in this list, please leave it in the comments.
If you want to dial up the heat, splash a little hot sauce and sprinkle some red pepper flakes into the marinade. The heat will soak into the shrimp as it marinates.
Take the shrimp and veggies off the skewers and store them in an airtight container together. Refrigerate them for up to three days.
This leftover grilled shrimp can be used in a salad or eaten cold - it's delicious!
Yes, you should peel and devein the shrimp before you add them to the skewers. To make them easier to skewer, I suggest leaving the tails on.
I suggest marinating the shrimp for at least 30 minutes. But the longer you let them marinate, the better. You can even let them marinate overnight.
If you enjoyed these grilled shrimp kabobs, I have some more shrimp recipes you should make next. These are some of my favorite keto seafood recipes that I've ever made.
- Blackened Shrimp is a fiery Cajun recipe that adds some amazing heat to your dinner plate.
- Gumbo with Shrimp and Sausage brings a keto-friendly taste of the deep south to your kitchen table.
- Shrimp Fajitas Sheet Pan Dinner is an easy one-pan meal that you can make on busy weeknights.
- Coconut Shrimp adds a crispy gluten-free coating that's sure to please everyone.
- Keto Bang Bang Shrimp is a Bonefish Grill copycat recipe that actually tastes a lot better and is better for you too!
- 1 pound large shrimp peeled and deveined with the tails on
- 1 small yellow squash halved and then sliced
- 1 small zucchini halved and then sliced
- 1 red bell pepper cut into large pieces
- ¼ large red onion cut into large pieces
- wooden skewers
- Mix together the ingredients for the marinade until well combined.
- Add the shrimp to a bowl, and pour half of the marinade over them. Let chill for at least 30 minutes.
- Layer the shrimp and vegetables onto the skewers.
- Preheat the grill.
- Brush the remaining marinade over the skewers.
- Cook on the grill for 3-5 minutes on each side until the vegetables are becoming tender, and the shrimp is cooked through.
Array ( [calories] => 133 [carbohydrates] => 4 [protein] => 15 [fat] => 7 [saturated_fat] => 1 [polyunsaturated_fat] => 1 [monounsaturated_fat] => 5 [cholesterol] => 107 [sodium] => 337 [potassium] => 293 [fiber] => 1 [sugar] => 2 [vitamin_a] => 565 [vitamin_c] => 25 [calcium] => 48 [iron] => 2 )
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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