Grilled Zucchini and Shrimp Skewers with Lemon Dill Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Fresh zucchini and shrimp skewers grilled to perfection with a tangy herb sauce. This Mediterranean-inspired grilling recipe, ready in about 35 minutes, pairs shrimp, zucchini, red bell pepper 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.

Prep: 20 min Cook: 15 min Serves 2 Mediterranean cuisine 300 cal/serving
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Ingredients

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Instructions

  1. Step 1: Thread 1 lb shrimp, 2 medium zucchinis (cut into 1-inch rounds), and 1 red bell pepper (cut into 1-inch pieces) onto skewers, alternating pieces.
  2. Step 2: In a small bowl, whisk together 2 tbsp olive oil, 1 tbsp lemon juice, 1/2 tsp garlic powder, 1/4 tsp paprika, 1/4 tsp salt, and 1/4 tsp black pepper.
  3. Step 3: Brush skewers with oil mixture and let marinate for 15 minutes while preheating grill to medium-high.
  4. Step 4: Grill skewers for 3-4 minutes per side until shrimp are pink and zucchini has grill marks.
  5. Step 5: Whisk 1/4 cup plain Greek yogurt, 1 tbsp lemon juice, 1 tbsp fresh dill (minced), and 1/4 tsp salt in a small bowl for sauce.
  6. Step 6: Serve skewers with lemon dill sauce on the side.

Frequently asked questions

How long does Grilled Zucchini and Shrimp Skewers with Lemon Dill Sauce take to make?

Total time is about 35 minutes (20 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Grilled Zucchini and Shrimp Skewers with Lemon Dill Sauce?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep shrimp from drying out.

Can I substitute ingredients in Grilled Zucchini and Shrimp Skewers with Lemon Dill Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Grilled Zucchini and Shrimp Skewers with Lemon Dill Sauce for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Grilled Zucchini and Shrimp Skewers with Lemon Dill Sauce?

Mediterranean grilling like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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