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Shrimp on the Grill

This is my favorite recipe for grilled shrimp. The mild flavor of the marinade works equally well with cod or haddock.
  • Total Time
    Prep: 25 min. + marinating Grill: 15 min.
  • Makes
    6 servings


  • 1 cup vegetable oil
  • 2 tablespoons olive oil
  • 2 teaspoons garlic powder
  • 1 teaspoon dried thyme
  • 1 teaspoon lemon juice
  • 1 teaspoon cider vinegar
  • 1/2 teaspoon pepper
  • 30 large shrimp, peeled and deveined
  • 1 large green pepper, cut into 1-inch pieces
  • 1 medium yellow squash, cut into 3/4-inch pieces
  • 6 green onions, cut into 2-inch pieces
  • 1/3 cup butter, melted
  • 2 teaspoons snipped fresh dill
  • Hot cooked rice


  • In a blender, combine the first seven ingredients; cover and process for 1-2 minutes.
  • On 12 metal or soaked wooden skewers, alternately thread shrimp and vegetables, leaving a small space between pieces. Place in a shallow glass container. Pour oil mixture over kabobs; cover and refrigerate for 2-3 hours.
  • Drain and discard marinade. Grill kabobs, uncovered, over medium heat for 6-8 minutes on each side or until shrimp turn pink and vegetables are tender. Combine butter and dill; baste over skewers. Serve with rice.
Nutrition Facts
1 each: 541 calories, 52g fat (12g saturated fat), 162mg cholesterol, 261mg sodium, 5g carbohydrate (2g sugars, 2g fiber), 16g protein.

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