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


  • 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


  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.