Gluten-Free Shrimp and Vegetable Skewers

These colorful shrimp and vegetable skewers bring together the best of Mediterranean-inspired grilling with a naturally gluten-free approach. Succulent shrimp are paired with vibrant bell peppers, red onions, and zucchini, all marinated in a zesty blend of olive oil, garlic, lemon, and herbs. The result is a dish that's both visually stunning and incredibly flavorful, perfect for weeknight dinners or casual entertaining. What makes these skewers truly special is their simplicity and versatility. The marinade does double duty, infusing the shrimp and vegetables with bright, aromatic flavors while keeping everything moist during grilling. Whether you're cooking on an outdoor grill or using a grill pan indoors, these skewers come together quickly and require minimal cleanup. This recipe is naturally gluten-free, making it an excellent choice for those with celiac disease or gluten sensitivities. It's also packed with lean protein from the shrimp and plenty of vitamins and fiber from the colorful vegetables. The combination of textures—tender shrimp with slightly charred, crisp-tender vegetables—creates a satisfying meal that feels indulgent while being remarkably healthy. Serve these skewers over cauliflower rice, quinoa, or alongside a fresh green salad for a complete meal that's ready in under 30 minutes. They're proof that eating gluten-free doesn't mean sacrificing flavor or spending hours in the kitchen.

Ingredients

• 1.5 lbslarge shrimp, peeled and deveined
• 1 largered bell pepper, cut into 1-inch pieces
• 1 largeyellow bell pepper, cut into 1-inch pieces
• 1 largezucchini, cut into 1/2-inch thick rounds
• 1 mediumred onion, cut into 1-inch pieces
• 1/4 cupolive oil
• 3 tbspfresh lemon juice
• 3 clovesgarlic, minced
• 1 tspdried oregano
• 1 tspdried basil
• 1/2 tsppaprika
• 1 tspsalt
• 1/2 tspblack pepper, freshly ground
• 2 tbspfresh parsley, chopped optional
• 4 wedgeslemon wedges, for serving optional

Method

1. If using wooden skewers, soak them in water for at least 10 minutes to prevent burning during grilling. 0:04
2. In a medium mixing bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, rosemary, salt, and black pepper until well combined. 0:05
3. Add the shrimp to the marinade and toss to coat evenly. Let marinate for 10 minutes at room temperature. 0:05
4. While the shrimp marinates, prepare all vegetables by cutting the bell peppers and onion into 1-inch pieces and the zucchini into 1/2-inch thick rounds. 0:05
5. Preheat your grill or grill pan to medium-high heat and lightly oil the grates to prevent sticking. 0:04
6. Thread the marinated shrimp and vegetables onto the skewers, alternating between shrimp, bell peppers, zucchini, and red onion. Leave a small space between each piece for even cooking. 0:06
7. Brush any remaining marinade over the vegetables on the skewers for extra flavor. 0:04
8. Place the skewers on the preheated grill and cook for 3-4 minutes on the first side until the shrimp begin to turn pink and vegetables start to char slightly. 0:05
9. Flip the skewers and cook for an additional 3-4 minutes on the other side until the shrimp are fully cooked through and opaque, and the vegetables are tender with nice grill marks. 0:05
10. Remove the skewers from the grill and transfer to a serving platter. Garnish with fresh herbs and serve immediately with lemon wedges for squeezing over the top. 0:04