Grilled Shrimp & Zucchini Skewers – Fresh, Fast, and Full of Flavor
If you love a quick dinner that feels special, these Grilled Shrimp & Zucchini Skewers will be your new go-to. They’re bright, garlicky, and lightly smoky from the grill. The zucchini gets tender with a little char, and the shrimp stay juicy and plump.
You can serve them on their own, over rice, or alongside a crisp salad. Best of all, they come together fast, even on a busy weeknight.
Ingredients
Method
- Prep the skewers. If using wooden skewers, soak them in water for at least 20–30 minutes so they don’t burn on the grill. Metal skewers need no prep.
- Make the marinade. In a bowl, whisk together olive oil, lemon zest, lemon juice, garlic, parsley, smoked paprika, red pepper flakes (if using), salt, pepper, and honey. The honey rounds out the acidity and helps with a slight glaze on the grill.
- Season the shrimp and zucchini. Pat shrimp dry with paper towels. Toss shrimp and zucchini in the marinade until well coated. Let sit for 10–15 minutes at room temperature. Don’t marinate for hours—shrimp can get mushy in acidic marinades.
- Heat the grill. Preheat a gas or charcoal grill to medium-high (about 400–450°F). Clean and oil the grates to prevent sticking.
- Assemble the skewers. Thread shrimp and zucchini, alternating pieces. Aim for 3–4 shrimp per skewer with a few zucchini slices in between. Leave a little space between pieces so heat can circulate.
- Grill the skewers. Place skewers on the hot grill. Cook for 2–3 minutes per side, turning once. Shrimp are done when they’re pink, opaque, and just firm to the touch. Zucchini should be tender with light char marks.
- Finish with freshness. Transfer to a platter and sprinkle with more chopped herbs and a squeeze of lemon. Taste and adjust salt and pepper if needed.
- Serve. Enjoy immediately with rice, couscous, grilled bread, or a green salad. A quick yogurt or garlic aioli on the side is a nice touch.
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Get Your Program TodayWhy This Recipe Works
This recipe balances flavors and textures in a simple way. Shrimp cook quickly and pair perfectly with the mild sweetness of zucchini.
A lemon-garlic marinade adds freshness without overpowering the seafood. Skewering helps everything cook evenly and makes flipping easy. With a hot grill and a short cook time, you get great flavor without fuss.
What You’ll Need
- Shrimp: 1 to 1.5 pounds large shrimp, peeled and deveined (tails on or off)
- Zucchini: 2 medium zucchini, cut into 1/2-inch rounds or half-moons
- Olive oil: 3 tablespoons
- Lemon: Zest of 1 lemon and 2 tablespoons fresh lemon juice
- Garlic: 3 cloves, minced
- Fresh herbs: 2 tablespoons chopped parsley (or cilantro or basil)
- Spices: 1 teaspoon smoked paprika, 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper: 1 teaspoon kosher salt, 1/2 teaspoon black pepper (plus more to taste)
- Honey or maple syrup: 1 teaspoon (optional, for balance)
- Skewers: 8–10 metal or soaked wooden skewers
- Optional add-ins: Cherry tomatoes, red onion wedges, or lemon slices
How to Make It
- Prep the skewers. If using wooden skewers, soak them in water for at least 20–30 minutes so they don’t burn on the grill.
Metal skewers need no prep.
- Make the marinade. In a bowl, whisk together olive oil, lemon zest, lemon juice, garlic, parsley, smoked paprika, red pepper flakes (if using), salt, pepper, and honey. The honey rounds out the acidity and helps with a slight glaze on the grill.
- Season the shrimp and zucchini. Pat shrimp dry with paper towels. Toss shrimp and zucchini in the marinade until well coated.
Let sit for 10–15 minutes at room temperature. Don’t marinate for hours—shrimp can get mushy in acidic marinades.
- Heat the grill. Preheat a gas or charcoal grill to medium-high (about 400–450°F). Clean and oil the grates to prevent sticking.
- Assemble the skewers. Thread shrimp and zucchini, alternating pieces. Aim for 3–4 shrimp per skewer with a few zucchini slices in between.
Leave a little space between pieces so heat can circulate.
- Grill the skewers. Place skewers on the hot grill. Cook for 2–3 minutes per side, turning once. Shrimp are done when they’re pink, opaque, and just firm to the touch.
Zucchini should be tender with light char marks.
- Finish with freshness. Transfer to a platter and sprinkle with more chopped herbs and a squeeze of lemon. Taste and adjust salt and pepper if needed.
- Serve. Enjoy immediately with rice, couscous, grilled bread, or a green salad. A quick yogurt or garlic aioli on the side is a nice touch.
Storage Instructions
- Refrigerate: Store leftovers in an airtight container for up to 2 days.
- Reheat: Warm gently in a skillet over medium heat for 2–3 minutes or in a 300°F oven for 6–8 minutes.
Avoid microwaving for too long to prevent rubbery shrimp.
- Meal prep: You can slice zucchini and mix the marinade a day ahead. Keep shrimp separate and toss just before cooking.
- Freezing: Cooked shrimp don’t freeze well for texture. Freeze raw shrimp separately if you want to plan ahead, then thaw before marinating.
Benefits of This Recipe
- Quick and easy: From start to finish, you’re looking at about 30 minutes.
- Light but satisfying: Lean protein plus veggies keeps things fresh without feeling skimpy.
- Flexible flavors: The base seasoning plays nicely with different herbs, spices, and sauces.
- Great for gatherings: Skewers are easy to grill in batches and serve family-style.
- Balanced nutrition: Shrimp offer protein and minerals, while zucchini adds fiber and hydration.
Pitfalls to Watch Out For
- Overcooking shrimp: This is the most common mistake.
Pull them off the grill as soon as they turn opaque and curl slightly.
- Too much acid in the marinade: Lemon is great, but prolonged contact can make shrimp mushy. Keep marinating short.
- Uneven sizes: If zucchini pieces are too thick, they’ll be underdone when the shrimp are ready. Aim for even 1/2-inch slices.
- Sticking to the grill: Make sure grates are hot and oiled.
A thin film of oil on the shrimp helps too.
- Packed skewers: Crowding prevents good browning. Leave a little space between pieces.
Alternatives
- Different veggies: Try yellow squash, red onion wedges, or bell pepper chunks for color and sweetness.
- Seasoning swap: Go Mediterranean with oregano and thyme, Cajun with a spice blend, or Asian-inspired with soy sauce, ginger, and sesame oil.
- Citrus variations: Lime or orange zest changes the flavor profile while keeping things bright.
- Protein change: Use scallops or firm fish chunks (like swordfish), adjusting cook time. For a non-seafood option, try chicken tenders—just cook longer.
- Cooking without a grill: Use a grill pan on the stovetop or roast under the broiler, turning once for even browning.
FAQ
Can I use frozen shrimp?
Yes.
Thaw them in the fridge overnight or under cold running water for about 10 minutes. Pat dry thoroughly before marinating so the seasoning sticks and you get good sear.
What size shrimp works best?
Large shrimp (about 21–25 per pound) are ideal. They’re big enough to thread easily and won’t overcook as quickly as smaller shrimp.
How do I prevent wooden skewers from burning?
Soak them in water for 20–30 minutes before threading.
Keep the ends away from direct flames and consider double-skewering for stability.
Can I make these in the oven?
Yes. Arrange skewers on a foil-lined baking sheet and broil 4–6 inches from the element for 2–3 minutes per side. Watch closely to avoid overcooking.
What sauces go well with these skewers?
A lemon-garlic yogurt sauce, chimichurri, spicy mayo, tzatziki, or a light pesto are all great.
Keep it bright and not too heavy to complement the shrimp.
How do I know when the shrimp are done?
They turn pink and opaque and curl into a loose “C” shape. If they’re tightly curled into an “O,” they’re likely overcooked.
Should I peel the shrimp tails or leave them on?
It’s up to you. Tails look nice and make for a good grip if serving as finger food, but peeled tails are easier to eat with a fork.
Can I marinate the shrimp overnight?
No.
The acid will start to break down the flesh. Keep it to 15–30 minutes max, or skip the lemon juice in the marinade and squeeze it on after grilling.
What can I serve alongside?
Try rice pilaf, couscous, or herbed quinoa. A tomato-cucumber salad, grilled corn, or crusty bread also works well.
How do I keep zucchini from getting soggy?
Cut it evenly, don’t over-marinate, and cook over medium-high heat for a short time.
A bit of char with a tender bite is the goal.
In Conclusion
Grilled Shrimp & Zucchini Skewers are simple, fresh, and perfect for weeknights or a casual cookout. With a quick lemon-garlic marinade and a few minutes on a hot grill, you get juicy shrimp and charred veggies with big flavor. Keep an eye on doneness, finish with a squeeze of citrus, and serve with your favorite sides.
It’s an easy win that tastes like summer any time of year.
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