Lemon-Garlic Shrimp Skewers with Summer Vegetable Medley

By AislePrompt Editorial · Published 2026-06-30 · Updated 2026-06-30

Tender shrimp marinated in zesty lemon-garlic sauce are grilled alongside a colorful medley of summer vegetables for a light and vibrant dish. This Mediterranean-inspired summer cookout recipe, ready in about 35 minutes, pairs large shrimp, zucchini, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 260 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, peeled and deveined large shrimp
• 1 medium, sliced into 1/2-inch rounds zucchini
• 1 medium, cut into 1-inch pieces red bell pepper
• 1 medium, sliced into 1/2-inch rounds yellow squash
• 1/4 cup, divided extra virgin olive oil
• 3 tbsp fresh lemon juice
• 3 minced garlic cloves
• 1 tsp dried oregano
• 1 tsp, divided salt
• 1/2 tsp black pepper
• 2 tbsp, chopped fresh parsley
• 8, soaked in water for 30 minutes wooden skewers

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Instructions

1. Step 1: In a medium bowl, whisk together 1/8 cup extra virgin olive oil, 3 tbsp fresh lemon juice, 3 minced garlic cloves, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper to make the marinade.
2. Step 2: Add 1 lb peeled and deveined large shrimp to the marinade, tossing to coat. Cover and refrigerate for 20 minutes.
3. Step 3: Meanwhile, toss 1 sliced medium zucchini, 1 sliced medium yellow squash, and 1 chopped medium red bell pepper with 1/8 cup extra virgin olive oil and 1/2 tsp salt.
4. Step 4: Thread shrimp and vegetables alternately onto 8 soaked wooden skewers.
5. Step 5: Preheat grill to medium-high heat (about 400°F). Grill skewers for 2-3 minutes per side until shrimp are pink and opaque and vegetables are tender with grill marks.
6. Step 6: Remove from grill and sprinkle with 2 tbsp chopped fresh parsley before serving immediately.