Grilled Shrimp Skewers With Zucchini – Fresh, Fast, and Flavorful

Juicy shrimp, tender zucchini, and a bright garlic-lemon marinade—this is weeknight cooking at its best. These grilled shrimp skewers come together quickly, taste like summer, and look impressive enough for guests. You’ll get a little char, a lot of flavor, and a fresh finish that doesn’t weigh you down.

Serve them on their own, over rice, or tucked into warm flatbreads with a squeeze of lemon.

Grilled Shrimp Skewers With Zucchini - Fresh, Fast, and Flavorful

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• Large shrimp (1 to 1.5 pounds, peeled and deveined; 16–20 count works well)
• Zucchini (2 medium, firm and fresh)
• Olive oil (about 3 tablespoons)
• Fresh garlic (3–4 cloves, minced)
• Lemon (1–2, for zest and juice)
• Fresh parsley or cilantro (a small handful, chopped)
• Smoked paprika (1 teaspoon)
• Dried oregano or Italian seasoning (1 teaspoon)
• Red pepper flakes (optional, 1/4 teaspoon for heat)
• Salt and black pepper (to taste)
• Honey or maple syrup (optional, 1 teaspoon for balance)
• Skewers (metal or bamboo; soak bamboo in water for 20–30 minutes)
• Lemon wedges (for serving)

Method

 

1. Prep the skewers. If using bamboo skewers, soak them in water so they don’t burn. Set your grill or grill pan to medium-high heat.
2. Mix the marinade. In a bowl, combine olive oil, minced garlic, lemon zest, 1–2 tablespoons lemon juice, smoked paprika, oregano, red pepper flakes (if using), a pinch of salt, and black pepper. Stir in the chopped parsley. Add honey if you like a hint of sweetness.
3. Pat the shrimp dry. Dry shrimp sear better and take on more flavor. Toss them with half of the marinade. Let rest for 10–15 minutes while you prep the zucchini.
4. Slice the zucchini. Cut into 1/2-inch rounds or half-moons. Thicker pieces hold up better to the grill. Toss the zucchini with the remaining marinade and a little extra salt if needed.
5. Thread the skewers. Alternate shrimp and zucchini on each skewer, packing them close but not too tight. This helps them cook evenly and keeps them from spinning.
6. Oil the grates. Lightly brush or rub the grill grates with oil to prevent sticking. A folded paper towel dipped in oil and held with tongs works well.
7. Grill the skewers. Place skewers on the grill and cook for about 2–3 minutes per side. Shrimp turn pink and opaque with a slight char; zucchini should have grill marks and stay tender-crisp.
8. Finish with lemon. Transfer to a platter and squeeze fresh lemon over the top. Taste and add a pinch of salt or a drizzle of olive oil if needed.
9. Serve. Garnish with extra parsley. Pair with rice, quinoa, couscous, grilled bread, or a simple salad.

What Makes This Recipe So Good

This recipe is all about bold flavor with minimal effort. The marinade is simple—olive oil, garlic, lemon, herbs—but it infuses the shrimp and zucchini in minutes. Because shrimp cook so fast, this is a true 30-minute meal.

The zucchini softens just enough on the grill, picking up smoky edges that contrast beautifully with the sweet shrimp. It’s light, colorful, and pairs well with almost anything you have on hand.

It’s also flexible. You can use a grill, grill pan, or even the broiler if the weather doesn’t cooperate.

If you’re feeding a crowd, you can scale it up without fuss. And the whole recipe leans naturally into a balanced plate—protein, veggies, and bright, clean flavors.

Shopping List

• Large shrimp (1 to 1.5 pounds, peeled and deveined; 16–20 count works well)
• Zucchini (2 medium, firm and fresh)
• Olive oil (about 3 tablespoons)
• Fresh garlic (3–4 cloves, minced)
• Lemon (1–2, for zest and juice)
• Fresh parsley or cilantro (a small handful, chopped)
• Smoked paprika (1 teaspoon)
• Dried oregano or Italian seasoning (1 teaspoon)
• Red pepper flakes (optional, 1/4 teaspoon for heat)
• Salt and black pepper (to taste)
• Honey or maple syrup (optional, 1 teaspoon for balance)
• Skewers (metal or bamboo; soak bamboo in water for 20–30 minutes)
• Lemon wedges (for serving)

How to Make It

1. Prep the skewers. If using bamboo skewers, soak them in water so they don’t burn. Set your grill or grill pan to medium-high heat.
2. Mix the marinade. In a bowl, combine olive oil, minced garlic, lemon zest, 1–2 tablespoons lemon juice, smoked paprika, oregano, red pepper flakes (if using), a pinch of salt, and black pepper.

   Stir in the chopped parsley. Add honey if you like a hint of sweetness.

3. Pat the shrimp dry. Dry shrimp sear better and take on more flavor. Toss them with half of the marinade.

   Let rest for 10–15 minutes while you prep the zucchini.

4. Slice the zucchini. Cut into 1/2-inch rounds or half-moons. Thicker pieces hold up better to the grill. Toss the zucchini with the remaining marinade and a little extra salt if needed.
5. Thread the skewers. Alternate shrimp and zucchini on each skewer, packing them close but not too tight.

   This helps them cook evenly and keeps them from spinning.

6. Oil the grates. Lightly brush or rub the grill grates with oil to prevent sticking. A folded paper towel dipped in oil and held with tongs works well.
7. Grill the skewers. Place skewers on the grill and cook for about 2–3 minutes per side. Shrimp turn pink and opaque with a slight char; zucchini should have grill marks and stay tender-crisp.
8. Finish with lemon. Transfer to a platter and squeeze fresh lemon over the top.

   Taste and add a pinch of salt or a drizzle of olive oil if needed.

9. Serve. Garnish with extra parsley. Pair with rice, quinoa, couscous, grilled bread, or a simple salad.

How to Store

Store leftovers in an airtight container in the fridge for up to 2 days. Shrimp can overcook when reheated, so gently warm on low heat in a skillet or enjoy cold over salad.

If you’ll be making these ahead, you can marinate the zucchini for up to 24 hours and the shrimp for up to 30 minutes max (acid can toughen shrimp if left too long). Avoid freezing cooked shrimp skewers; the texture can turn mushy.

Benefits of This Recipe

• Fast and simple: From mix to plate in roughly 30 minutes.
• Nutritious: High in protein, low in carbs, and loaded with veggies.
• Flexible cooking: Works on an outdoor grill, grill pan, or broiler.
• Balanced flavor: Lemon, garlic, and herbs keep things bright without heavy sauces.
• Great for meal prep: Easy to scale and serve with different sides through the week.

Pitfalls to Watch Out For

• Over-marinating shrimp: Acidic marinades can make shrimp tough. Keep it under 30 minutes.
• Overcooking: Shrimp cook fast.

  Pull them as soon as they’re pink and slightly firm.

• Uneven cuts: Slice zucchini evenly so everything finishes at the same time.
• Sticky grates: Dry your shrimp and oil the grill to prevent sticking and tearing.
• Too much crowding: Leave a little space on the grill for airflow and good sear marks.

Variations You Can Try

• Mediterranean: Add cherry tomatoes to the skewers and finish with crumbled feta and a drizzle of good olive oil.
• Spicy Cajun: Swap the oregano and paprika for Cajun seasoning, and finish with extra lemon.
• Garlic-Butter Finish: Melt butter with minced garlic and parsley, then brush the skewers right off the grill.
• Herb Swap: Try dill and lemon for a lighter profile, or basil and a splash of balsamic for sweet-savory notes.
• Veggie Mix: Add red onion, bell pepper, or yellow squash for color and texture.
• Broiler Method: No grill? Broil on the top rack for 2–3 minutes per side, watching closely.
• Grain Bowls: Serve over farro or quinoa with cucumber, yogurt sauce, and a sprinkle of sumac.

FAQ

Can I use frozen shrimp?

Yes. Thaw them in the fridge overnight or run under cold water in a colander for 10–15 minutes.

Pat very dry before marinating so they sear instead of steaming.

What size shrimp works best?

Large or extra-large shrimp (16–20 or 21–25 count) are ideal. They hold up on the grill and don’t overcook as quickly as smaller shrimp.

Do I need to peel the shrimp?

Peeled and deveined shrimp are easiest for skewers and marinating. If you prefer shell-on for more flavor, grill them that way and peel at the table.

How do I know when the shrimp are done?

They’ll turn pink and opaque and curl into a loose “C” shape.

If they’re tightly curled into an “O,” they’re overcooked. Aim for 2–3 minutes per side.

What if I don’t have a grill?

Use a grill pan on the stovetop or your oven’s broiler. Preheat well, oil the surface, and cook the skewers just as you would on a grill, watching closely to avoid overcooking.

Can I make these without skewers?

Absolutely.

Grill shrimp and zucchini in a basket or a cast-iron skillet. Keep pieces similar in size and stir occasionally for even char.

What should I serve with them?

Rice, lemony couscous, garlicky quinoa, or a chopped salad all work well. Add a simple sauce like tzatziki, chimichurri, or a squeeze of extra lemon.

Wrapping Up

Grilled Shrimp Skewers with Zucchini are fresh, quick, and reliably delicious.

With a short marinade and a hot grill, you’ll have a meal that’s light yet satisfying, perfect for busy nights or relaxed weekends. Keep the flavors bright, watch the cook time, and finish with a hit of lemon. Simple steps, big payoff—this one’s a keeper.