Grilled Lemon Shrimp Skewers with Vegetables

Grilled Lemon Shrimp Skewers with Vegetables coated with a buttery garlic lemon sauce. Low carb, keto and perfect for patio season.

Barbecue season is here in full swing and fun and bright skewers are always a hit around here. These Grilled Lemon Shrimp and veggie skewers are full of flavor and the perfect easy appetizer or entree.

Adding pieces of vibrant vegetables like bell pepper and red onion add a pop of color and healthy vitamins.

HOW TO MAKE GRILLED LEMON SHRIMP KEBABS:

Start off by seasoning your shrimp and chopped vegetables with some coarse sea salt, black pepper and Italian seasoning. For the veggies, I used a red onion along with yellow, orange, red and green bell peppers but feel free to use any color(s) you like. If you want to keep these even more low carb and keto friendly, you can leave out the red onion and use mushrooms or zucchini instead.

To make the sauce, whisk together some lemon juice, melted butter and minced garlic. Add in some freshly chopped parsley and brush over the shrimp.

HOW LONG DO YOU GRILL SHRIMP?

Shrimp cook very quickly, so you’ll have to watch your shrimp to make sure they don’t overcook. Shrimp typically take about 2-3 minutes per side on the grill. You’ll be able to tell when the shrimp are done because they’ll turn pink and opaque.

WHAT OTHER GRILLING BASICS SHOULD I KNOW BEFORE MAKING THESE LEMON SHRIMP KEBABS?

• Always clean and oil the grill before cooking to help prevent sticking.
• Pre-heat the grill before you place the kebabs on the grill

HOW DO YOU PROPERLY THREAD SHRIMP AND VEGETABLES ON A SKEWER?

A few tips to keep in mind for grilling success:

• If using wooden skewers soak them in water for at least 30 minutes to prevent burning
• Be sure to cut the protein and vegetables into comparable sizes for even cooking time.
• Thread the ingredients, so they’re similar in shape for even contact with the grill plates.
• Place ingredients close together, with a small amount of space between so that the heat can distribute around the food

Print

Grilled Lemon Shrimp with Vegetables

Grilled Lemon Shrimp Skewers with Vegetables coated with a buttery garlic lemon sauce. Low carb, keto and perfect for patio season.

Course Appetizer

Cuisine American

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 7 skewers

Author Kelly

Ingredients

• Olive oil for the grill
• 1 lb about 18 raw jumbo shrimp, peeled and deveined, tails on
• 2-3 bell peppers a mix of colors - red, yellow, green or orange cut into bite-sized chunks (about 1½")
• 1/2 red onion cut into bite-sized chunks (about 1½")
• Pink Himalayan salt and ground pepper to taste
• ½ teaspoon Italian seasoning
• Metal or wooden skewers*
• 3 tablespoons butter melted
• 1/2 tablespoon finely minced garlic
• 2 tablespoons fresh lemon juice
• 1 tablespoon chopped fresh parsley

Instructions

1. Preheat the grill (or grill pan) to medium-high. Clean grill with brush and grease grates generously with oil to prevent sticking.
2. Thread the shrimp, peppers and onions onto skewers.
3. *If using wooden skewers, soak them in water for 30 minutes to prevent burning and splintering.
4. Season shrimp and vegetables with salt, black pepper and Italian seasoning.
5. In a small bowl, combine the melted butter, garlic, lemon juice and parsley together. Brush lemon butter sauce on both sides of shrimp, reserving some for later.
6. Grill skewers for 3-4 minutes on each side or until shrimp is opaque and vegetables are tender or starting to brown just slightly.
7. Brush remaining lemon butter sauce over the shrimp and allow to cook for 10 more seconds. Remove from heat and serve immediately.