Shrimp, Zucchini & Tomato Kebabs
Recipe GLPRb43fa607f3c70d
Succulent grilled shrimp threaded onto skewers with fresh zucchini rounds and burst grape tomatoes, finished with a light olive oil drizzle and seasoning. These Mediterranean-inspired kebabs are quick-cooking, versatile, and perfect for a healthy weeknight dinner or gathering.
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Ingredients
¾ lb Large shrimp, peeled and deveined
2 Small zucchini
1 cup Grape tomatoes
2 tbsp Extra virgin olive oil
Kosher salt
Black pepper
Directions
Prepare 4 metal or bamboo skewers. If using bamboo, soak them in water for at least 30 minutes before grilling. Slice the zucchini into ¼-inch thick rounds.
Pat the shrimp dry with paper towels. On a large cutting board, arrange the shrimp, zucchini rounds, and grape tomatoes. Lightly coat all items with olive oil and season generously with kosher salt and black pepper, tossing gently to coat.
Thread the shrimp, zucchini, and tomatoes onto skewers, alternating between ingredients and distributing evenly across all 4 skewers (aim for 3–4 shrimp per skewer with vegetables interspersed). Arrange skewers on a baking sheet.
Preheat a grill to high heat (about 400–450°F) for 5 minutes. Lightly oil the grates with a paper towel dipped in neutral oil to prevent sticking.
Place skewers directly on the preheated grill grates. Cook for 2–3 minutes per side, turning occasionally, until the shrimp are opaque and pink throughout with an internal temperature of 145°F, and the zucchini is tender-crisp with light char marks. Total cooking time is typically 8–10 minutes depending on grill temperature.
Transfer grilled kebabs to a serving plate. Check that shrimp are cooked through—they should be firm and translucent with no gray undercooked areas.
Serve the kebabs hot, with additional kosher salt and black pepper to taste if desired. Drizzle with a touch of extra olive oil if preferred.
