These are Grilled Shrimp and Vegetable Skewers with Salsa Verde that are drenched in salsa verde, cumin, and paprika. These Grilled Shrimp and Vegetable Skewers with Salsa Verde can be on your table in just 20 minutes, which make it a super easy convenient meal and perfect for a weekday.
These Grilled Shrimp and Vegetable Skewers with Salsa Verde are so satisfying and so simple. It is an easy meal to make for your next barbecue and is always a crowd pleaser. You can marinate the shrimp in salsa verde in a Ziplock bag before threading, or to avoid the mess, just brush the salsa verde onto the already threaded shrimp. You can garnish with some chopped parsley and lemon as well.
It is highly important to use skewers and to soak them before using. If you do not use skewers you risk the shrimp falling through the grates. It is important to soak the skewers to prevent any fires too! Shrimp cooks very quickly so it is imperative to keep it 2-3 minutes per side so you don’t overcook the shrimp.
You can make your own salsa verde, which I highly recommend for best results. Click here to see my mom’s homemade salsa verde. If you want to buy the already made salsa verde, I recommend the Herdez brand which can be found at most grocery stores in the ethnic foods section.
Dishes that pair well with my Grilled Shrimp and Vegetable Skewers in Salsa Verde:
- BLUE & CREAM CHEESE STUFFED ANAHEIM PEPPERS
- CHEESE STUFFED JALAPEÑOS
- ELOTE (MEXICAN STREET CORN)
Soak the skewers in water for 15 minutes.
Preheat the grill to medium heat.
Thread the shrimp onto skewers. Separately, thread the bell pepper and onions on separate skewers. Place the salsa verde in a cup along with paprika and cumin and mix.
With a grill brush, brush the salsa verde onto the shrimp and vegetables.
Place the vegetables on the grill and grill for a total of 10 minutes, flipping once halfway. When you flip the vegetables, add the shrimp separately. Cook the shrimp for 2-3 minutes on each side, until shrimp is pink and opaque. Remove everything and serve.