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Spicy Grilled Shrimp and Pepper Skewers

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“From Digs Magazine, June 2001. To make it easier, you can purchase shrimp that have already been peeled and deveined.”

Ingredients Nutrition


  1. Soak 16 wooden skewers in water.
  2. Wash shrimp and pat dry on paper towels. Peel shells and discard. De-vein each shrimp if you have time (use a toothpick to pull out the long black "vein" that runs along the back of each shrimp – if the fact that the "vein" is actually a poop chute doesn’t bother you, feel free to skip this step).
  3. Wash, de-seed and chop the peppers into 1" square sections.
  4. Mince the garlic with salt. Mix the garlic-salt with lemon juice, olive oil, cayenne pepper, and paprika in a large bowl. Add the shrimp and peppers and toss well to coat.
  5. Get the grill started if you’re using a charcoal grill (gas grills don’t need to pre-heat), or if you’re doing this indoors, preheat the broiler.
  6. Thread the skewers with the shrimp and bell pepper. Place the skewers on a large baking sheet and pour the remaining marinade over the top.
  7. Grill or broil the kebabs 2-3 minutes on each side. Serve with coconut rice or plain rice.

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