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Healthy Macro-Friendly Shrimp & Veggie Skewers

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A quick, high-protein, and easy-to-make shrimp and vegetable skewer recipe perfect for busy weeknights. Packed with fresh flavors, balanced nutrition, and ideal for meal prep.

Ingredients

Scale
  • 1 pound (450g) shrimp, peeled and deveined, medium or large size (wild-caught if possible)
  • 2 medium bell peppers, assorted colors, cut into 1-inch pieces
  • 1 medium zucchini, sliced into thick rounds
  • 1 small red onion, cut into wedges
  • 1 cup cherry tomatoes (optional)
  • 3 tablespoons extra virgin olive oil
  • 3 cloves garlic, minced
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 2 tablespoons fresh parsley, chopped (for garnish)
  • Wooden or metal skewers (soaked if wooden)

Instructions

  1. Prepare the marinade by whisking together olive oil, minced garlic, lemon juice, smoked paprika, dried oregano, salt, and pepper in a medium bowl.
  2. Add the peeled and deveined shrimp to the marinade, toss gently to coat evenly, cover, and refrigerate for 15 to 20 minutes. Do not marinate longer than 30 minutes.
  3. Chop bell peppers, zucchini, red onion, and halve cherry tomatoes. Toss with a drizzle of olive oil, salt, and pepper.
  4. Thread shrimp and veggies onto skewers, alternating pieces. Use about 3-4 shrimp and a handful of veggies per skewer. Soak wooden skewers in water for at least 30 minutes before use.
  5. Preheat grill or grill pan over medium-high heat for 5 minutes.
  6. Grill skewers for about 2-3 minutes per side, turning carefully with tongs, until shrimp are opaque and pink with grill marks and slightly charred edges. Total cooking time is about 8-10 minutes.
  7. Remove from heat, sprinkle chopped fresh parsley over the skewers, and serve immediately with lemon wedges.

Notes

Do not marinate shrimp longer than 30 minutes to avoid rubbery texture. Soak wooden skewers for at least 30 minutes before grilling to prevent burning. Turn skewers gently and avoid overcrowding for even cooking. If veggies are not tender when shrimp is done, move skewers to a cooler part of the grill for a few more minutes. Leftovers can be refrigerated for up to 2 days and reheated gently.

Nutrition

Keywords: shrimp skewers, healthy shrimp recipe, high protein dinner, grilled shrimp, macro-friendly meal, low carb, easy dinner, meal prep, gluten-free, seafood skewers

Find it online: https://perkypan.com/healthy-macro-friendly-shrimp-and-veggie-skewers-recipe-high-protein-and-easy-to-make/