Grilled Lemon and Lime Herb Shrimp Kabobs

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Seafood on a stick?  Say it isn’t so!  No, you’re not at the state fair!  Adding healthy veggies or fruit (like pineapple) -to this seafood kabob is the best grilling!


  • 1/2 cup lemon and lime juice (combined)
  • 1/4 cup vegetable oil
  • 1 tablespoon chopped fresh thyme leaves or 1 teaspoon dried thyme leaves
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 12 to 14 large shrimp (cleaned, deveined and without their shell)
  • 1 red onion, cut into bite sized pieces
  • 1 large zucchini squash, (about 1 inch in diameter, cut into 1-inch slices)
  • 1 large yellow squash , (about 1 inch in diameter, cut into 1-inch slices)
  • 8 to 10 cherry tomatoes

How to make it:

  1. Mix lemon and lime juice, oil, thyme, salt and pepper.  Marinade shrimp for approximately 2-3 hours before preparing kabobs.
  2. Heat coals, gas grill or hibachi indoor grill.
  3. Thread shrimp, red onion, squash and tomatoes on skewers.  If you have metal skewers, you can spray non-stick cooking spray on the metal.  If you use wooden skewers, you will need to follow package directions and soak in water for 1 hour before using.
  4. Use remaining marinade over the veggies too. Adding more a little more salt & pepper -if desired.  Grill uncovered 4 inches from medium heat 3-4 minutes on each side.  Be careful to not leave too long, the shrimp will turn pink and firm when cooked thoroughly.  The veggies will be caramelized a little too on both sides.
  5. Yield is approximately 6-7 skewers.