spicy garlic shrimp kebabs


prep time: 30 minutes,  serves 6



Shrimp & Vegetables

  • 2 lb jumbo (16/20) shrimp peeled and deveined (we used fresh, you can use fresh or frozen).
  • 1 red onion large, cut into 1" pieces
  • 1 red bell pepper large, cut into 1" pieces
  • 1 yellow bell pepper large, cut into 1" pieces
  • 1 green bell pepper large, cut into 1" pieces
  • 1 tsp Mazola Corn Oil
  • salt and pepper to taste


  • 3 tbsp EVOO
  • 2 tbsp honey
  • 4 tbsp garlic minced
  • 1 tsp red pepper flakes
  • salt and pepper to taste


  • 3 tbsp cilantro finely chopped (optional)
  • 2 limes cut into wedges


  1. In a medium bowl, whisk together EVOO, honey, garlic, salt and pepper, and red pepper flakes. 
  2. Add peeled and deveined shrimp to mixture. Lightly toss until all shrimp are covered in the mixture.
  3. Cover and let marinate in the fridge for 10-30 minutes. Heat up the grill while the shrimp are marinating.
  4. Cut up the onion and red bell peppers into 1" squares. In a bowl, toss with 1 teaspoon EVOO, and salt and pepper, to taste.
  5. After your shrimp are done marinating, add shrimp and veggies to your skewer, in this order; shrimp, onion, red bell pepper, shrimp, yellow bell pepper, green bell pepper, and repeat until full. You'll have 5 shrimp on each skewer, and you'll start and end with a shrimp.
  6. Once the grill is ready, grill over direct heat for 3-4 minutes per side. All grills vary so you'll want to keep an eye on these as they're grilling. Keep checking so they don't burn, while making sure to get some char marks from the grill.
  7. Squeeze the juice from one lime wedge over the finished skewers. Use the remaining lime wedges to squeeze over the skewers as you eat them, if you'd like. Sprinkle with chopped cilantro



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