Aurora Borealis Shrimp Skewers

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

Colorful shrimp and bell peppers grilled to a perfect blush, evoking the dance of northern lights. This mediterranean-inspired grilling ready in about 33 minutes pairs large shrimp, red bell pepper, yellow bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 340 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb large shrimp
• 1 red bell pepper
• 1 yellow bell pepper
• 1 medium zucchini
• 3 tbsp olive oil
• 1 lemon
• 2 cloves garlic
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Peel and devein 1 lb large shrimp. Cut 1 red bell pepper and 1 yellow bell pepper into 1-inch strips. Cut 1 medium zucchini lengthwise into 1/4-inch thick slices.
2. Step 2: Whisk 3 tbsp olive oil with juice of 1 lemon, 2 minced garlic cloves, 1 tsp paprika, 1/2 tsp salt, and 1/4 tsp black pepper in a bowl.
3. Step 3: Thread shrimp, bell peppers, and zucchini onto skewers in a pattern, alternating colors for visual effect.
4. Step 4: Brush skewers generously with the lemon-paprika marinade. Let marinate for 15 minutes at room temperature.
5. Step 5: Preheat grill to medium-high (375°F/190°C). Grill skewers for 6-8 minutes, turning once halfway, until shrimp are opaque and peppers are slightly charred.
6. Step 6: Transfer to a plate and drizzle with remaining marinade. Serve immediately with additional lemon wedges for squeezing.