Grilled BBQ Shrimp Skewers
Grilled BBQ Shrimp Skewers with Grilled Zucchini and Rice 🍤🔥🥒🍚
A smoky-sweet summer classic—juicy BBQ shrimp skewers paired with tender grilled zucchini and fluffy rice for a simple yet bold plate full of flavor.
🛒 Ingredients
For the Shrimp Skewers:
1 lb large shrimp, peeled and deveined
2 tbsp olive oil
½ cup BBQ sauce (your favorite)
1 tsp smoked paprika
1 tsp garlic powder
Salt & pepper to taste
Wooden skewers (soaked in water for 30 minutes)
For the Zucchini:
2 medium zucchinis, sliced into thick rounds or half-moons
1 tbsp olive oil
Salt & pepper
Optional: a sprinkle of chili flakes or lemon zest
For the Rice:
1 cup jasmine or basmati rice
1 ½ cups water or broth
1 tbsp butter or olive oil
Pinch of salt
🔥 Instructions
Prep the Rice
Rinse rice under cold water until the water runs clear.
In a pot, combine rice, water (or broth), butter/oil, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15–20 minutes. Fluff and set aside.
Marinate the Shrimp
In a bowl, toss shrimp with olive oil, BBQ sauce, paprika, garlic powder, salt, and pepper. Let marinate for 15–20 minutes if you have time.
Skewer and Grill the Shrimp
Thread shrimp onto skewers. Preheat grill or grill pan over medium-high heat. Grill shrimp skewers 2–3 minutes per side, brushing with extra BBQ sauce as they cook.
Grill the Zucchini
Toss zucchini slices with olive oil, salt, and pepper. Grill for about 3–4 minutes per side until tender and nicely charred.
Plate it Up
Serve a scoop of fluffy rice with BBQ shrimp skewers on top, grilled zucchini on the side, and a drizzle of extra BBQ sauce if desired.
Grilling shrimp skewers is one of my favorite ways to enjoy a quick and tasty summer meal, and pairing them with grilled zucchini and rice makes the dish both balanced and colorful. When I prepare this recipe, I always soak my wooden skewers for at least 30 minutes beforehand to prevent burning and ensure safe grilling. The marinade combining BBQ sauce, smoked paprika, and garlic powder creates a depth of smoky and savory flavors that perfectly complements the natural sweetness of the shrimp. In my experience, marinating the shrimp for 15 to 20 minutes enhances the taste without overpowering their delicate texture. For the zucchini, tossing it in olive oil with a pinch of salt and pepper before grilling provides a tender, slightly charred side that contrasts nicely with the shrimp. Sometimes, I add a light sprinkle of chili flakes for a subtle kick or a touch of lemon zest to brighten the flavors. Cooking the rice with broth instead of water is a simple tip I've found that adds extra flavor and richness to the dish. Steaming it until fluffy allows it to soak up some of the flavors when served alongside the BBQ shrimp and grilled veggies. For added convenience, a grill pan works just as well as an outdoor grill if the weather is not ideal. This dish is versatile — you can experiment with different BBQ sauces ranging from sweet to spicy or smoky variations depending on your preference. It's also a crowd-pleaser that comes together quickly, making it perfect for weeknight dinners or entertaining guests. I find that serving it with a light side salad or freshly chopped herbs such as cilantro or parsley adds an extra layer of freshness. Overall, grilled BBQ shrimp skewers with grilled zucchini and rice strike the perfect balance of vibrant flavors and textures, offering a satisfying meal that's both nutritious and delicious. Give it a try and you might just have a new favorite summer recipe!