Shrimp and Veggie Kabobs

Guess what? This was my first time cooking shrimp! I know..can you believe it? When I heard that the secret ingredient for this rounds Get your Chef on was shrimp.. at first I was like: Yikes! What am I going to make? How? Shrimp say What? Then I thought, do I even like shrimp? Well all I did know is that I was up for the challenge! Boom!

I scoured Pinterest and pinned so many great looking shrimp recipes. I decided I wanted simple, not too much prep. So I went with these super easy and delicious shrimp and veggie kabobs.

Melt in your mouth Shrimp and Veggie Kabobs!

With the weather kicking 80 degrees here in California.. the grill just screams "use me" - So I had to! These shrimp and veggie kabobs were the perfect "winter" {in socal} meal - you can slap me later..first let's get on with the grub!

ingredients for shrimp kabobs

Shrimp & Veggie Kabobs
1-2 lbs shrimp raw peeled and deveined
whole mushrooms
cherry tomatoes
bell peppers
Italian dressing

shrimp kabobs

1st Ziploc Bag:  Shrimp and 1/2 cup Italian dressing
2nd Ziploc Bag: All the veggies and 1 cup Italian dressing

Refrigerate for 2 hours.

*If using bamboo skewers, soak in water 2-3 hours before using

marinade for shrimp kabobs

Start stacking up the shrimp and veggies! 

grilled shrimp and veggie kabobs
Grill on medium heat for about 6 minutes or until shrimp is pink. Turning every 2-3 minutes.
Serve with white rice, fresh fruit and sourdough bread.



  1. I have got to get back to California...80 degrees!! It is -8 here in Iowa today. :( I won't be able to grill outside until May, but I will definitely give these kabobs a try. They look delicious!!

  2. These look great Jen. You did an amazing job. I'm so proud of you for popping your shrimp cherry.

  3. Great job first time! Thanks for the challenge....


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