Real Recipes From Real Home Cooks ®

shrimp & veggie kabobs (grilled/oven-roasted)

Recipe by
Teresa G.
Here, KY

This is one of our favorite ways to prepare some of the summer veggies from our garden along with one of our favorite seafoods. Either way, on the grill or in the oven, these shrimp and vegetable kabobs are absolutely delicious. I highly recommend using the Louisiana Cajun seasoning, but any of your favorite seasoned salts would be just fine.

yield 4 to 6
prep time 30 Min
cook time 30 Min
method Roast

Ingredients For shrimp & veggie kabobs (grilled/oven-roasted)

  • 1 md
    red bell pepper
  • 1 md
    yellow bell pepper
  • 1 md
    sweet onion
  • 12 or more
    raw shrimp, peeled deveined & tails removed
  • 1 md
  • 12 to 15
    cherry tomatoes
  • some
    vegetable oil
  • louisiana brand cajun seasoning (or your fave)

How To Make shrimp & veggie kabobs (grilled/oven-roasted)

  • Package of frozen raw small shrimp on barnwood.
    Gather all ingredients. Thaw shrimp if using frozen. Rinse and dry vegetables. Line a rimmed sheetpan with aluminum foil. Preheat oven to 425 degrees F.
  • Prepped veggies with skewers on foil-covered baking sheet.
    Prep vegetables: Remove stem and seeds from bell peppers; cut into 1 to 1 1/2 inch squares. Remove dry outer skin and root from onion; cut the onion into 1 inch chunks (approximately; see photo.) Slice off blossom end and stem of zucchini; cut into 1 inch chunks (approximately; see photo.)
  • Threading veggies on skewers over foil-covered baking sheet.
    Insert flat stainless steel or bamboo/chopstick skewer into centers of the vegetables and through the head end and tail of shrimp, beginning with a square of bell pepper, then onion, shrimp, zucchini and cherry tomato, ensuring at least 3 shrimp per skewer; place on prepared sheetpan; repeat until all skewers are full (see photos.)
  • Brush kabobs with oil.
    Brush kabobs with oil to thoroughly coat each piece on all sides.
  • Sprinkling kabobs with cajun seasoning.
    Sprinkle all sides of kabobs with Louisiana Cajun Seasoning (contains salt, so extra is unnecessary.)
  • 6
    Roast in preheated 425 degree F oven for 15 minutes; Turn kabobs over and roast for additional 12 to 15 minutes or until vegetables are tender to your preference (I usually go to 15.) If, at any point, you think they are getting too brown, reduce the heat to 400 degrees until done.
  • Oven-roasted shrimp and veggie kabobs on foil.
    **NOTE: If skewers are long enough, and your oven is large enough, place both ends of skewers up on the rim of the baking sheet; if not, lightly oil the foil in pan. There may be a little smoke from the vegetable juices on the foil when the oven is first opened. Sometimes, a couple of the tomatoes will fall off the skewers...oh well, they still taste good! :-) If grilling, follow steps 1 thru 5, allowing time for soaking bamboo/chopstick skewers in water for 15 to 20 minutes, if using; cook over indirect heat until veggies are tender and shrimp are pink and no longer translucent, carefully turning kabobs several times, then over direct heat just long enough to add a little char, if desired.
  • Shrimp and veggies plated.
    Use a fork to slide the shrimp and vegetables off of the skewers. Serve as soon as possible. Great with just about anything! Try serving over rice or buttered noodles. Delish!