How to Grill Shrimp and Veggies Perfectly at the Same Time

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has healthy fats, while canola oil is more economical.

shrimp

🥗Healthier: chicken breast

💰Cheaper: tofu

Chicken is leaner, while tofu is a budget-friendly protein.

Soak wooden skewers in water for 20 to 30 minutes.

In a large bowl, combine 1/4 cup olive oil, zest of one lemon, 1/4 cup lemon juice, 3 tablespoons honey, 3 cloves minced garlic, 1 teaspoon paprika, a pinch of red pepper, 2 tablespoons chopped parsley, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper; mix until glossy.

Cut bell peppers into 1 to 1.5 inch pieces and place them skin side down on a paper towel lined microwave safe plate; microwave for 2 to 2.5 minutes until slightly tender.

Remove stems from baby bella mushrooms and place them on a paper towel lined plate; microwave for 1.5 to 2 minutes until softened.

Dry large shrimp on a paper towel lined sheet pan; add to the marinade, reserving a few tablespoons for brushing later.

Toss shrimp and veggies in the marinade gently to coat; let sit for 10 to 30 minutes.

Assemble skewers by threading shrimp, mushrooms, and bell peppers, alternating them and leaving space between each piece.

Grill skewers on preheated grill for 2 to 3 minutes per side until shrimp are opaque and veggies have grill marks; brush with reserved marinade before removing from grill.

Serve skewers on a platter with lemon wedges and sprinkle with fresh parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens