Shrimp Kebabs

You already know it's grilling season in Ohio from my last post. I will be continuing the grilling recipes all summer long because grilling is so convenient and easy. Grilling seafood, including shrimp, is so simple because it cooks so quickly - hello 20 minute dinner! 

A few things to remember when grilling seafood:

  • Oil fish and shrimp with a neutral oil to keep it moist (I use olive oil in the recipe below)
  • Fish cooks quickly, so remove it from the heat as soon as it's done as it will continue to cook once off the heat
  • Jumbo shrimp are easier to handle and grill; this type of shrimp can also be butterflied and cooked on a grill pan

All seafood (as well as other proteins) is considered low FODMAP because proteins do not contain carbohydrates. Enjoy this protein over a bed of quinoa or rice that has been seasoned with lime juice & cilantro.


  • 1 tsp. pepper
  • 1 tsp. dried oregano
  • 1 tsp. dried rosemary
  • 1 tsp. dried thyme
  • 1 red pepper, cut into wedges
  • 2 yellow squash, cut into half moons
  • 1 lemon, cut into wedges
  • 12 jumbo shrimp, peeled
  • 12 cherry tomatoes
  • 1 Tbsp. oil


  1. Soak wooden kebab sticks in water so they don't burn on the grill.
  2. Mix together all of the spices in a small bowl. Set aside.
  3. Preheat grill to high heat.
  4. Start each kebab with a lemon wedge, the thread the pepper, shrimp, and tomato alternating them until the kebab stick is full.
  5. Brush the kebabs lightly with oil. The sprinkle the spice mixture on them.
  6. Grill for 3-6 minutes on each side until shrimp are firm and pink.
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