Grilled Shrimp and Summer Vegetable Skewers

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

Juicy shrimp and colorful summer vegetables grilled to perfection with garlic and paprika. This mediterranean-inspired grilling ready in about 25 minutes pairs peeled and deveined shrimp, divided olive oil, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 2, 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, peeled and deveined shrimp
• 2 tbsp, divided olive oil
• 2 cloves, minced garlic
• 1/2 tsp paprika
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1, sliced into 1/2-inch thick rounds zucchini
• 1, cut into 1-inch pieces red bell pepper
• 1, cut into 1-inch pieces yellow bell pepper
• 1, cut into 1-inch pieces red onion

Instructions

1. Step 1: In a small bowl, mix 2 tbsp olive oil, 2 minced garlic cloves, 1/2 tsp paprika, 1/4 tsp salt, and 1/4 tsp black pepper until combined.
2. Step 2: Thread 1 lb peeled and deveined shrimp, 1 sliced zucchini, 1 cut red bell pepper, 1 cut yellow bell pepper, and 1 cut red onion onto skewers, alternating pieces.
3. Step 3: Brush skewers generously with the olive oil mixture and let sit for 5 minutes.
4. Step 4: Preheat grill to medium-high heat. Place skewers on grill and cook for 8 minutes, turning once halfway, until shrimp are pink and opaque and vegetables are tender with light char marks.
5. Step 5: Remove from grill and let rest for 2 minutes before serving.