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Grilled Shrimp & Zucchini Skewers - Fresh, Fast, and Full of Flavor

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Heat the grill. Preheat a gas or charcoal grill to medium-high (about 400–450°F). Clean and oil the grates to prevent sticking.
  5. 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.
  6. 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.
  7. 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.
  8. 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.