Easy Grilled Shrimp Kabobs with a Kick of Zhoug Sauce

Fire up the grill and get ready for bold, zesty flavors! These grilled spiced shrimp kabobs are packed with juicy shrimp, fresh veggies, and a vibrant Zhoug sauce that adds a spicy, herby kick.

Perfect for BBQs, summer cookouts, or backyard parties, these kabobs are easy to make and cook in minutes. Serve them hot off the grill with extra Zhoug sauce for dipping, and watch them disappear fast!

Choosing the Right Shrimp for This Recipe

This recipe was tested using uncooked, peeled, and deveined large shrimp (16-20 counts per pound). Shrimp are typically sold by count per pound rather than standardized size labels, so use this guide to help you pick the right size:

Jumbo: 11-15 per pound
Extra-Large: 16-20 per pound
Large: 21-30 per pound
Medium: 31-35 per pound
Small: 36-45 per pound
Mini/Salad Shrimp: Smaller than 45 per pound

If using frozen shrimp, thaw, rinse, and pat them dry before marinating for the best flavor and texture.

Choosing the Right Skewers for This Recipe

These can be prepared on metal or wooden skewers. If using wooden skewers, soak them for at least 30 minutes before adding shrimp to prevent burning.

Recipe Details

Prep time: 45 minutes (includes marinating)
Cook time: 4-6 minutes
Serves: 4

Ingredients You’ll Need For This Recipe

Shrimp Skewers:

8 metal skewers or wooden skewers*
1-1/4 lbs. extra-large peeled deveined shrimp
24 large peeled deveined shrimp
1 c cherry tomatoes, halved
1 small red onion, cut into 1-2” pieces
1 red or yellow bell pepper, cut into 1-2” pieces

Marinade Ingredients:

2 garlic cloves, minced
1 T. fresh basil, chopped
1 T freshly squeezed lemon juice
1 T extra virgin olive oil
Sea salt and black pepper to taste

Zhoug Sauce Ingredients:

1 c. fresh cilantro, chopped
1 c. fresh parsley, chopped
4 fresh jalapeño peppers, stems, and seeds removed
1/2 c. extra virgin olive oil
4 medium garlic cloves
Approximately 1 t. sea salt, more or less to taste
1 t. cumin
1/2 t. ground coriander
1/2 t. chili flakes

To Serve: This is best served hot right off the grill.

Step-by-Step Instructions

1- Add shrimp to a deep bowl with the marinade ingredients (garlic, basil, lemon juice, olive oil, sea salt, and black pepper to taste). Mix and let the shrimp marinate for 30 minutes.

2- In the meantime, prepare Zhoug sauce. In the bowl of a food processor, add cilantro, parsley, jalapeño peppers, garlic, salt, cumin and chili flakes. Pulse until everything is combined.

3- With the processor running, slowly add olive oil and pulse until it turns into a thick sauce.

4- Thread onto skewers, alternating shrimp, tomato, onion, shrimp, tomato, and bell pepper, ending with a shrimp. Repeat until all skewers are full.

5- Preheat the grill or grill pan over medium-high heat. Reduce heat to medium, and lightly oil the grill grate. Cook the shrimp until no longer translucent, 2-3 minutes per side. Observe as shrimp cook very quickly and will become rubbery if overcooked.

6- Remove from the grill onto a serving platter. Serve with Zhoug sauce.

Pro Tips for Success

Don’t Overcook the Shrimp – Shrimp cook in just a few minutes! Grill them for 2-3 minutes per side until opaque and firm. Overcooked shrimp can turn rubbery, so keep a close eye on them!
Prep Ahead for Easy Cooking – Marinate the shrimp and chop the veggies ahead of time. When it’s time to grill, just skewer and cook for a stress-free party dish!
Adjust the Heat – Love spice? Add more chili flakes or an extra jalapeño to the Zhoug sauce. Prefer it milder? Remove all the seeds from the peppers before blending.