Spicy Glazed Shrimp and Vegetable Kabobs

Southern Living
Spicy Glazed Shrimp and Vegetable Kabobs Recipe
Photo: Beth Dreiling Hontzas; Styling: Buffy Hargett
Serve these party-ready grilled kabobs with any of our three flavorful sauces above.
Makes 4 to 6 servings


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16 7- to 8-inch wooden skewers
2 tablespoons honey
2 tablespoons spicy brown mustard
1 1/2 pounds peeled, jumbo-size raw shrimp with tails (16/20 count)
1 tablespoon Caribbean jerk seasoning
2 tablespoons olive oil
1/4 teaspoon salt
3 yellow squash, cut into 1/4- to 1/2-inch slices
2 zucchini, cut into 1/4- to 1/2-inch slices
1 red bell pepper, cut into 1 1/2-inch pieces
1 tablespoon olive oil
Salt and pepper to taste


Prep: 45 Minutes
Other: 30 Minutes

Soak wooden skewers in water 30 minutes. Stir together honey and spicy brown mustard. Toss shrimp with Caribbean jerk seasoning, 2 Tbsp. olive oil, and 1/4 tsp. salt. Thread onto 8 skewers. Thread squash slices, zucchini slices, and red bell pepper pieces, onto remaining skewers. Brush vegetable kabobs with 1 Tbsp. olive oil; sprinkle with salt and pepper to taste. Grill kabobs, covered with grill lid, over 350° to 400° (medium-high) heat. Grill vegetables 15 minutes or until tender, turning occasionally. Grill shrimp 2 minutes on each side or just until shrimp turn pink. Baste shrimp with honey mixture. Serve immediately.

Created date

May 2010