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

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
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.