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These Grilled Spiced Shrimp Kabobs with Zhoug Sauce bring together juicy shrimp, lightly charred vegetables, fresh herbs, citrus, and a spicy green sauce. The shrimp need only a few minutes on the grill, making these kabobs a great choice for summer cookouts, casual dinners, or a fresh appetizer straight from the grill.
The shrimp marinate for 30 minutes with garlic, fresh basil, lemon juice, and olive oil before being threaded onto skewers with cherry tomatoes, red onion, and bell pepper. A quick turn over the grill adds light charring while keeping the shrimp tender.
The zhoug brings the whole dish together. Fresh cilantro and parsley are blended with jalapeños, garlic, cumin, coriander, chili flakes, and olive oil into a thick, herb-forward sauce. Spoon it over the hot kabobs or serve it on the side so everyone can add as much as they like.
Why These Grilled Shrimp Kabobs Work
The marinade is fresh and uncomplicated. Garlic, basil, lemon juice, and olive oil season the shrimp without covering up their natural flavor.
Extra-large shrimp are well suited to grilling. Their larger size makes them easier to thread onto skewers and gives you better control during their short cooking time.
The vegetables add texture and color. Cherry tomatoes, red onion, and bell pepper provide a fresh contrast to the shrimp. Since the kabobs cook quickly, the onion and pepper retain some bite.
Zhoug brings freshness and heat. Cilantro and parsley create the fresh base, while jalapeños, garlic, cumin, coriander, and chili flakes give the sauce its punch.
The smoky and fresh flavors balance each other. Lightly charred shrimp and vegetables work particularly well with the bright, herbaceous sauce.
Everything cooks quickly. Once the shrimp have marinated and the skewers are assembled, they need only about 2 to 3 minutes per side.
Ingredients
For the Shrimp Skewers
- 8 metal skewers, or wooden skewers soaked for 30 minutes
- 1¼ pounds extra-large shrimp (16 to 20 count), peeled and deveined
- 1 cup cherry tomatoes, halved
- 1 small red onion, cut into 1 to 2-inch pieces
- 1 red or yellow bell pepper, cut into 1 to 2-inch pieces
Extra-large shrimp work particularly well for kabobs because they’re substantial enough to stay secure on the skewers while still cooking quickly.
Keep in mind that the vegetables will stay fairly crisp because the shrimp cook so fast. Cutting the red onion and bell pepper toward the smaller end of the suggested 1 to 2-inch range will help them soften a little more.
The halved cherry tomatoes will soften quickly on the grill, so handle the skewers gently when turning them.
For the Marinade
- 2 garlic cloves, minced
- 1 tablespoon fresh basil, chopped
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon extra virgin olive oil
- Sea salt and black pepper, to taste
The marinade is intentionally light. Lemon provides brightness, garlic and basil add fresh flavor, and olive oil helps everything coat the shrimp evenly.
For the Zhoug Sauce
- 1 cup fresh cilantro, chopped
- 1 cup fresh parsley, chopped
- 4 fresh jalapeño peppers, stems and seeds removed
- ½ cup extra virgin olive oil
- 4 medium garlic cloves
- 1 teaspoon sea salt, adjusted to taste
- 1 teaspoon cumin
- ½ teaspoon ground coriander
- ½ teaspoon chili flakes
For a milder zhoug, remove the jalapeño seeds along with the pale inner ribs. For more heat, leave some of the ribs intact.
Equipment
- Grill or grill pan
- Food processor
- Mixing bowls
- 8 metal or wooden skewers
- Tongs
If you’re using wooden skewers, soak them in water for 30 minutes before assembling the kabobs.
Step by Step Instructions
Step 1: Marinate the Shrimp
Place the peeled and deveined shrimp in a large mixing bowl.
Add the minced garlic, chopped basil, freshly squeezed lemon juice, extra virgin olive oil, sea salt, and black pepper.
Toss gently until every shrimp is evenly coated.
Let the shrimp marinate for 30 minutes while you prepare the zhoug and vegetables.
Because the marinade contains lemon juice, there’s no need to extend the marinating time. Thirty minutes gives the shrimp time to pick up the fresh garlic, basil, and citrus flavors.
Step 2: Make the Zhoug Sauce
Add the cilantro, parsley, jalapeños, garlic, sea salt, cumin, ground coriander, and chili flakes to a food processor.
Pulse until the herbs, peppers, and garlic are finely chopped.
With the food processor running, slowly drizzle in the ½ cup of extra virgin olive oil.
Continue processing just until the sauce reaches a thick, pesto-like consistency. It should remain textured rather than becoming a completely smooth puree.
Set the zhoug aside while you prepare the skewers.
Step 3: Assemble the Shrimp Kabobs
Thread the shrimp and vegetables onto the prepared skewers.
Follow the pattern of shrimp, cherry tomato, red onion, shrimp, cherry tomato, bell pepper, finishing with another shrimp.
Continue assembling until all the ingredients have been used.
Avoid packing everything tightly together. Leaving a little room between the ingredients exposes more surface area to the heat.
Handle the halved tomatoes carefully as you thread them onto the skewers since they’ll become quite soft during grilling.
Step 4: Preheat the Grill
Preheat your grill or grill pan over medium-high heat.
Once the cooking surface is hot, reduce the heat to medium before adding the kabobs.
Lightly oil the grill grates to help prevent sticking.
Step 5: Grill the Shrimp Kabobs
Place the assembled skewers on the grill.
Cook for 2 to 3 minutes on the first side, then carefully turn each skewer once using tongs.
Continue grilling for another 2 to 3 minutes, until the shrimp are opaque and lightly charred.
Because shrimp cook quickly, use their appearance as your main guide. Once they’re opaque and cooked through, remove the skewers from the grill rather than leaving them on longer just to develop darker grill marks.
The vegetables will still have some bite at this point, which is expected with the short cooking time.
Transfer the finished kabobs to a serving platter.
Step 6: Serve with Zhoug Sauce
Serve the shrimp kabobs hot with the zhoug drizzled over them or offered on the side.
Garnish with additional fresh parsley or cilantro, if desired.
Serve immediately while the shrimp are still hot and tender.
Tips for the Best Grilled Spiced Shrimp Kabobs
Use extra-large shrimp. The 16 to 20 count shrimp specified in the recipe are substantial enough for skewering and grilling without requiring a long cooking time.
Cut the vegetables toward the smaller end of the range. The shrimp cook quickly, so smaller onion and bell pepper pieces have more opportunity to soften while still retaining some bite.
Handle halved tomatoes gently. They’ll soften quickly over the heat and can become fragile as the kabobs cook.
Don’t extend the marinating time unnecessarily. Thirty minutes is enough for the garlic, basil, lemon, and olive oil to season the shrimp.
Preheat the grill properly. Starting on a hot cooking surface helps create light browning during the shrimp’s brief cooking time.
Oil the grill grates lightly. This makes the shrimp easier to turn and helps prevent sticking.
Give the ingredients some breathing room. Packing the skewers too tightly reduces the surface exposed to the grill.
Control the zhoug heat with the jalapeño ribs. Removing the pale inner ribs along with the seeds makes the sauce milder, while leaving some of the ribs adds more heat.
Common Mistakes to Avoid
Expecting the vegetables to become completely tender. The shrimp need only 4 to 6 minutes of total grilling time. The onion and bell pepper should soften slightly but will still retain some bite.
Over-marinating the shrimp. The marinade contains fresh lemon juice, so leaving the shrimp in it much longer than directed isn’t necessary.
Overcooking the shrimp. Shrimp cook quickly, and too much time over the heat can make them firm and rubbery.
Packing the skewers too tightly. Leaving a little space helps the ingredients cook more evenly.
Starting with a cold cooking surface. Preheating gives the shrimp a better chance to develop light grill marks during their short cooking time.
Forgetting to soak wooden skewers. If you’re not using metal skewers, soak wooden ones for 30 minutes before grilling.
Blending the zhoug too much. Stop processing when it has a thick, pesto-like consistency rather than turning it into a completely smooth puree.
Expert Tips
Since the vegetables cook on the same skewers as the shrimp, their size affects the finished texture. Cutting the red onion and bell pepper toward the smaller end of the suggested range will help them soften slightly during the shrimp’s short grilling time, although they’ll still retain some bite.
For the zhoug, pulse the herbs, peppers, garlic, and spices before adding the olive oil. Once they’re finely chopped, drizzle in the oil gradually. This gives you more control over the final consistency and helps maintain some texture.
For additional smoky flavor, the original recipe suggests grilling over charcoal or using wood chips. That extra smokiness works especially well with the cumin, coriander, garlic, and fresh herbs in the zhoug.
Variations
- Spicier zhoug: Leave some of the pale inner jalapeño ribs intact for additional heat.
- Milder zhoug: Remove the jalapeño seeds and pale inner ribs before adding the peppers to the food processor.
- Red pepper kabobs: Use red bell pepper for a mildly sweet vegetable component.
- Yellow pepper kabobs: Choose yellow bell pepper for a similarly sweet flavor with a different color.
- Smokier grilled version: Grill the skewers over charcoal or use wood chips for an additional layer of smoky flavor.
- Cast-iron version: If your skewers fit comfortably in a large cast-iron skillet, cook the kabobs over medium-high heat, turning once. Otherwise, cook the marinated shrimp and vegetables directly in the skillet without skewering them.
Ingredient Substitutions
- Metal skewers: Wooden skewers can be used instead. Soak them in water for 30 minutes before assembling the kabobs.
- Red bell pepper: Yellow bell pepper can be used instead, as provided in the original recipe.
- Jalapeño heat adjustment: Rather than replacing the jalapeños, adjust their heat by removing the seeds and pale inner ribs for a milder sauce or leaving some of the ribs intact for additional heat.
Fresh cilantro and parsley are central to the character of the zhoug, so keeping both will give you a sauce closest to the intended fresh, herb-forward flavor.
What to Serve With Grilled Spiced Shrimp Kabobs
These Grilled Spiced Shrimp Kabobs work especially well with sides that complement the fresh herbs, citrus, and smoky flavors without competing with the zhoug.
For a cool side to balance the hot grilled shrimp, try Cooking Day’s Quick & Easy Mediterranean Pasta Salad. Its fresh Mediterranean flavors make it an easy fit for a summer lunch or dinner.
The Apple Couscous Salad with Fresh Herbs & Lemon is another good choice. The couscous makes the meal more substantial, while the fresh herbs and lemon continue the bright flavors already found in the shrimp and zhoug.
You could also serve the kabobs with Orange and Tahini Piyaz for a fresh salad pairing with citrus and creamy tahini flavors.
For a larger grilled spread, add Souvlaki Skewers and Tzatziki. The cool tzatziki provides a creamy contrast to the spicy zhoug.
Other serving options include:
- Warm pita bread
- Fresh Strawberry Mojito
- Rice pilaf
- Grilled vegetables
- Lemon wedges
- A simple cucumber and tomato salad
For a main course, I like pairing the kabobs with one substantial side and something fresh. The Mediterranean pasta salad or couscous salad would both work particularly well.
Storage Instructions
These grilled shrimp kabobs are best enjoyed shortly after cooking, when the shrimp are still tender and juicy.
If you have leftovers, remove the shrimp and vegetables from the skewers and transfer them to an airtight container. Refrigerate promptly and use within 3 to 4 days.
Reheat the shrimp gently and only until warmed through. Since they’re already cooked, prolonged reheating can make them tough.
Store leftover zhoug separately in a covered airtight container in the refrigerator. Use a clean spoon when serving it and keep the sauce refrigerated rather than allowing it to sit at room temperature for extended periods.
The original recipe doesn’t establish a specific refrigerator storage period for the zhoug, so I wouldn’t assign one without a tested timeframe.
More Recipes to Try
If you enjoy these Grilled Spiced Shrimp Kabobs, try these other seafood recipes from Cooking Day:
- Chipotle Lime Shrimp Kabobs for another grilled shrimp skewer with smoky, citrusy flavors.
- Easy Shrimp Saganaki with Feta and Tomato Sauce for a Mediterranean-inspired shrimp dinner with tomatoes and feta.
- Crispy Lemon Panko Fried Shrimp when you’re in the mood for crunchy shrimp with bright lemon flavor.
- Chinese Salt and Pepper Shrimp for a crispy, spicy shrimp dish with a different flavor profile.
- Shrimp and Corn Rotini for a more substantial shrimp and pasta dinner.
Final Thoughts
These Grilled Spiced Shrimp Kabobs with Zhoug Sauce are all about contrast. You get tender grilled shrimp, vegetables that still have a little bite, soft and juicy cherry tomatoes, and a fresh zhoug packed with cilantro, parsley, garlic, jalapeño, and warm spices.
Serve the skewers hot from the grill with plenty of zhoug alongside them. Add a fresh salad, couscous, rice, or warm pita, and you’ve got a bright, satisfying meal that’s especially well suited to warm-weather grilling.
Grilled Spiced Shrimp Kabobs with Zhoug Sauce
Equipment
- Grill (or grill pan)
- Food processor
- Mixing bowls
- Metal or wooden skewers
- Tongs
Ingredients
For the Shrimp Skewers:
- 8 metal skewers (or wooden skewers, soaked for 30 minutes)
- 1 ¼ lbs. extra-large shrimp (16-20 count), peeled and deveined
- 1 cup cherry tomatoes, halved
- 1 small red onion, cut into 1-2” pieces
- 1 red or yellow bell pepper, cut into 1-2” pieces
For the Marinade:
- 2 garlic cloves, minced
- 1 tablespoon fresh basil, chopped
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon extra virgin olive oil
- Sea salt & black pepper, to taste
For the Zhoug Sauce:
- 1 cup fresh cilantro, chopped
- 1 cup fresh parsley, chopped
- 4 fresh jalapeño peppers, stems & seeds removed
- ½ cup extra virgin olive oil
- 4 medium garlic cloves
- 1 teaspoon sea salt (adjust to taste)
- 1 teaspoon cumin
- ½ teaspoon ground coriander
- ½ teaspoon chili flakes
Instructions
Step 1: Marinate the Shrimp
- In a large bowl, combine the shrimp, minced garlic, chopped basil, lemon juice, olive oil, sea salt, and black pepper.Toss well to coat the shrimp evenly and let marinate for 30 minutes while preparing the sauce.
Step 2: Make the Zhoug Sauce
- In a food processor, add cilantro, parsley, jalapeños, garlic, salt, cumin, coriander, and chili flakes.Pulse until ingredients are finely chopped.With the processor running, slowly drizzle in the olive oil until the sauce reaches a thick, pesto-like consistency. Set aside.
Step 3: Assemble the Skewers
- Thread the shrimp and vegetables onto skewers in the following pattern:Shrimp, cherry tomato, red onion, shrimp, cherry tomato, bell pepper, ending with another shrimp.Repeat until all ingredients are used.
Step 4: Grill the Kabobs
- Preheat the grill or grill pan over medium-high heat. Reduce to medium heat before cooking.Lightly oil the grill grates to prevent sticking.Place skewers on the grill and cook for 2-3 minutes per side, flipping once, until shrimp are opaque and slightly charred.Remove from heat and transfer to a serving platter.
Step 5: Serve & Enjoy
- Serve the shrimp kabobs hot, drizzled or served with Zhoug sauce on the side.Garnish with fresh parsley or cilantro, if desired.Enjoy immediately!
Notes
Pro Tips & Variations
- For extra smoky flavor, grill over charcoal or wood chips.
- For a spicier Zhoug sauce, leave the jalapeño seeds in.
- No grill? Use a cast-iron skillet over medium-high heat to sear the kabobs.
- Pairing Suggestion: Serve with warm pita, rice pilaf, or grilled vegetables.
