Grilled Shrimp, Bell Pepper, and Mushroom Skewers/Kebabs

For awhile I had a dilemma. I wanted to try making skewers/kebabs, but I lacked the skewers. I also needed a grill. And then I didn’t really have recipes since I didn’t have the skewers…finally I went ahead and asked for them for my birthday this year. I have tried different recipes and am still learning, but this recipe was my first success!

The recipe is a little long just because there is explanation for how to assemble the skewers, too. Try to use nice big shrimp for this. They were so good and cooked so perfectly on the grill! I was able to buy mine in bulk and get a great deal.

Directions for Grilled Shrimp and Vegetable Kebabs

Slightly adapted from America’s Test Kitchen

  • 1 quart cold water
  • 2 Tablespoons sugar
  • 2 Tablespoons kosher salt (I used closer to 1 Tablespoon since my shrimp listed salt as an ingredient)
  • 1-1.5 pounds jumbo shrimp (I used 13-15 count because that’s what I could get, but they said 16-20 count), peeled and deveined
  • 5 bell peppers (red or yellow), stemmed, seeded, and cut into square pieces as wide as your shrimp
  • 8 ounces baby portabella/Cremini mushrooms (enough for at least 1 per shrimp)
  • 4 green onions, cut into 2-inch lengths (optional)
  • Vegetable oil
  • 1/4 cup lemon juice
  • 1/4 cup olive oil
  • 2 teaspoons minced fresh thyme
  • 2 teaspoons minced garlic
  • Salt and pepper
  • 1/4 teaspoon Dijon mustard

For a gas grill, preheat all burners on high while you prepare the food.

Stir the sugar and kosher salt into the water in a large bowl until dissolved. Then add the shrimp and place in the refrigerator to brine for 15 minutes. After, remove the shrimp from the brine and pat dry with paper towels.

Meanwhile, line a microwave-safe plate with paper towels. Spread the bell peppers on top skin side down in an even layer on the plate. Sprinkle with some salt. Microwave for 2 minutes. Do batches if necessary. Do the same with the mushrooms, but microwave for 3 minutes.

Construct your skewers: start with one shrimp, poking it through the center. Then thread a mushroom going so that the mushroom sits inside the shrimp. Then add 1-2 pieces of green onion (if using) and 1-2 pieces of bell pepper. Form even layers so the skewers will lay flat. Repeat until the skewer is full. Continue until you use all of the shrimp and vegetables. Brush the sides of the kebabs with oil, then season with pepper.

Whisk together the lemon juice, olive oil, thyme, garlic, Dijon mustard, and some salt and pepper to taste. Set aside.

Clean and oil the grill then cook the skewers until charred, about 2.5 minutes. Flip and cook the second side until the shrimp is cooked through. Re-whisk the vinaigrette and serve with the kebabs.

Directions for Grilled Shrimp and Vegetable Kebabs (without pictures)

Slightly adapted from America’s Test Kitchen

  • 1 quart cold water
  • 2 Tablespoons sugar
  • 2 Tablespoons kosher salt (I used closer to 1 Tablespoon since my shrimp listed salt as an ingredient)
  • 1-1.5 pounds jumbo shrimp (I used 13-15 count because that’s what I could get, but they said 16-20 count), peeled and deveined
  • 5 bell peppers (red or yellow), stemmed, seeded, and cut into square pieces as wide as your shrimp
  • 8 ounces baby portabella/Cremini mushrooms (enough for at least 1 per shrimp)
  • 4 green onions, cut into 2-inch lengths (optional)
  • Vegetable oil
  • 1/4 cup lemon juice
  • 1/4 cup olive oil
  • 2 teaspoons minced fresh thyme
  • 2 teaspoons minced garlic
  • Salt and pepper
  • 1/4 teaspoon Dijon mustard

For a gas grill, preheat all burners on high while you prepare the food.

Stir the sugar and kosher salt into the water in a large bowl until dissolved. Then add the shrimp and place in the refrigerator to brine for 15 minutes. After, remove the shrimp from the brine and pat dry with paper towels.

Meanwhile, line a microwave-safe plate with paper towels. Spread the bell peppers on top skin side down in an even layer on the plate. Sprinkle with some salt. Microwave for 2 minutes. Do batches if necessary. Do the same with the mushrooms, but microwave for 3 minutes.

Construct your skewers: start with one shrimp, poking it through the center. Then thread a mushroom going so that the mushroom sits inside the shrimp. Then add 1-2 pieces of green onion (if using) and 1-2 pieces of bell pepper. Form even layers so the skewers will lay flat. Repeat until the skewer is full. Continue until you use all of the shrimp and vegetables. Brush the sides of the kebabs with oil, then season with pepper.

Whisk together the lemon juice, olive oil, thyme, garlic, Dijon mustard, and some salt and pepper to taste. Set aside.

Clean and oil the grill then cook the skewers until charred, about 2.5 minutes. Flip and cook the second side until the shrimp is cooked through. Re-whisk the vinaigrette and serve with the kebabs.

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