Grilled Spicy Shrimp Kabobs: A Zesty Delight

If you’re looking for a dish that bursts with flavor and is perfect for your next backyard barbecue or family dinner, look no further than these Grilled Spicy Shrimp Kabobs! The zesty Zhong sauce, with its vibrant mix of fresh cilantro, parsley, garlic, and a medley of warm spices, takes your taste buds on an unforgettable journey. This simple yet delicious recipe not only highlights the succulent taste of shrimp but also embraces the essence of bold and bright flavors that will have everyone reaching for seconds!

Why You’ll Love These Shrimp Kabobs

There’s something undeniably satisfying about grilling shrimp on a summer evening. The added aroma of garlic and fresh herbs dancing through the air captivates the senses, leading to a dish that’s not only healthy but also a crowd-pleaser. Plus, with the zing of Zhoug sauce accompanying each bite, these shrimp kabobs become a delectable standout on your dinner table.

These Grilled Spicy Shrimp Kabobs offer a perfect balance of tender shrimp paired with crunchy vegetables. Each skewer is a delightful blend of cherry tomatoes, colorful bell peppers, and sweet red onions, enhancing both texture and flavor. Plus, the Zhoug sauce adds an extra kick that’s sure to impress your guests!

How It All Began

I first encountered shrimp kabobs at a friend’s summer cookout, where the combination of juicy, grilled shrimp and vibrant vegetables created an unforgettable experience. Since then, I’ve been experimenting with various marinades and dipping sauces until I finally perfected this recipe, which remains a family favorite.

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If you’re looking for an irresistible seafood appetizer that’s quick to make and bursting with flavor, look no further than these crispy lemon panko fried shrimp. This recipe showcases how the right touch can transform humble shrimp into a crunchy, zesty delight.

Get Ready to Grill!

Now that you’re eager to make these delicious shrimp kabobs, let’s dive into the recipe:

Ingredients:

• • 8 metal skewers or wooden skewers (soaked for 30 minutes if using wooden)
  • 1-1/4 lbs. extra-large peeled deveined shrimp (16-20 count)
  • 1 cup cherry tomatoes, halved
  • 1 small red onion, cut into 1-2” pieces
  • 1 red or yellow bell pepper, cut into 1-2” pieces

Marinade Ingredients:

• • 2 garlic cloves, minced
  • 1 tablespoon fresh basil, chopped
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon extra virgin olive oil
  • Sea salt and black pepper to taste

Zhoug Sauce Ingredients:

• 1 cup fresh cilantro, chopped
• 1 cup fresh parsley, chopped
• 4 fresh jalapeño peppers, stems and seeds removed
• 1/2 cup extra virgin olive oil
• 4 medium garlic cloves
• 1 teaspoon sea salt, more or less to taste
• 1 teaspoon cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon chili flakes

Directions

1. Add shrimp to a deep bowl along with the marinade ingredients (garlic, basil, lemon juice, olive oil, sea salt, and black pepper). Mix and let marinate for about 30 minutes.
2. In the meantime, prepare the Zhoug sauce. In a food processor, blend cilantro, parsley, jalapeño peppers, garlic, salt, cumin, and chili flakes until everything is well-combined.
3. With the processor running, slowly add olive oil until it turns into a thick sauce.
4. Thread the shrimp, tomatoes, onion, and bell pepper onto skewers, alternating as you go. Preheat your grill or grill pan to medium-high heat, then reduce to medium and lightly oil the grill grate. Cook skewers for 2-3 minutes on each side, until the shrimp are opaque and cooked through. Be cautious not to overcook them, or they mig ht turn rubbery! 
5. Once done, remove from the grill and serve with the Zhoug sauce for an extra layer of flavor.
6. Enjoy your vibrant and colorful Shrimp Kabobs!

Serving Suggestions

These kabobs are best served hot off the grill, and pair wonderfully with a side of fluffy couscous, a crisp salad, or even some grilled corn on the cob. Don’t forget a chilled glass of white wine to complement the zesty flavors!

Have you tried this amazing grilled shrimp kabob recipe? Share your experience or thoughts in the comments below!

Print the Recipe:

Grilled Spiced Shrimp Kabobs Recipe

Yield: 4

Prep Time: 45 minutes

Cook Time: 6 minutes

Total Time: 6 minutes

If you're looking for a dish that bursts with flavor and is perfect for your next backyard barbecue or family dinner, look no further than these Grilled Spiced Shrimp Kabobs! The zesty Zhong sauce, with its vibrant mix of fresh cilantro, parsley, garlic, and a medley of warm spices, takes your taste buds on an unforgettable journey

Print

Ingredients

• Shrimp Skewers:
• 8 metal skewers or wooden skewers*
• 1-1/4 lbs. extra-large peeled deveined shrimp
• 24 large peeled deveined shrimp
• 1 c cherry tomatoes, halved
• 1 small red onion, cut into 1-2” pieces
• 1 red or yellow bell pepper, cut into 1-2” pieces
• Marinade Ingredients:
• 2 garlic cloves, minced
• 1 T. fresh basil, chopped
• 1 T freshly squeezed lemon juice
• 1 T extra virgin olive oil
• Sea salt and black pepper to taste
• Zhoug Sauce Ingredients:
• 1 c. fresh cilantro, chopped
• 1 c. fresh parsley, chopped
• 4 fresh jalapeño peppers, stems and seeds removed
• 1/2 c. extra virgin olive oil
• 4 medium garlic cloves
• Approximately 1 t. sea salt, more or less to taste
• 1 t. cumin
• 1/2 t. ground coriander
• 1/2 t. chili flakes

Instructions

1. Add shrimp to a deep bowl with the marinade ingredients (garlic, basil, lemon juice, olive oil, sea salt and black pepper to taste). Mix and let shrimp marinate 30 minutes.

1. In the meantime, prepare Zhoug sauce. In the bowl of a food processor, add cilantro, parsley, jalapeño peppers, garlic, salt, cumin and chili flakes. Pulse until everything is combined.

1. With the processor running, slowly add olive oil and pulse until it turns into a thick sauce.

1. Thread onto skewers, alternating shrimp, tomato, onion, shrimp, tomato, bell pepper, ending with a shrimp. Repeat until all skewers are full.

1. Preheat grill or grill pan over medium-high heat. Reduce heat to medium. Lightly oil grill grate. Cook shrimp until no longer translucent, 2-3 minutes per side. Watch carefully as shrimp cook very quickly and will become rubbery if overcooked.
2. Remove from grill onto a serving platter. Serve with Zhoug sauce.

• Enjoy! 

Notes

Testing Note: This recipe was tested using uncooked peeled deveined large shrimp (16-20 count). Shrimp are sold at the seafood counter by the approximate number per pound, and since size designation has not been standardized, it is best to use the count per pound as a guide. The fewer shrimp per pound, the larger they are. Larger shrimp can be labeled as “U 10” meaning under 10 per pound or labeled as “Colossal” which is typically also under 10 per pound. As a good rule of thumb Jumbo = 11-15, Extra-large = 16-20, Large = 21-30, Medium 31-35, Small 36-45 and Mini or Salad Shrimp is anything smaller. When using frozen shrimp, be sure to thaw, rinse and pat dry before using.

*Preparation Note: These can be prepared on metal or wooden skewers. If using wooden skewers be sure to soak for at least 30 minutes before adding shrimp to prevent burning.

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