Grilled Shrimp and Roasted Sweet Potato Skewers with Veggies

Chef Maxime discovered this vibrant grilled shrimp skewers recipe on a warm summer evening when he wanted to create something healthy yet incredibly flavorful for his family gathering.

Standing at his grill with fresh jumbo shrimp and colorful vegetables, he realized that pairing them with roasted sweet potatoes would transform simple skewers into a complete, balanced meal packed with nutrition.

The combination of succulent marinated shrimp, charred bell peppers, tender zucchini, and caramelized sweet potato chunks creates a harmony of flavors that delights every palate.

Each serving delivers 28 grams of lean protein while remaining light and refreshing—perfect for warm weather dining or meal prep throughout the week.

The zesty marinade infuses the shrimp with bright citrus notes, while the vegetables develop beautiful grill marks and smoky sweetness. Whether you’re hosting a backyard barbecue or preparing nutritious weeknight dinners, these shrimp and sweet potato skewers offer restaurant-quality results with minimal effort.

For more protein-packed meal ideas, explore our Protein Meals collection, and if you’re planning ahead, check out our Meal Prep Guide.

Grilled Shrimp and Roasted Sweet Potato Skewers with Veggies

This vibrant grilled shrimp recipe features marinated skewers with colorful vegetables paired with perfectly roasted sweet potatoes. A high-protein, gluten-free meal ready in 40 minutes.

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Servings: 4

Calories: 365

Ingredients Equipment Method Notes

Ingredients

  

• – 1½ lbs large shrimp peeled and deveined
• – ¼ cup extra virgin olive oil
• – 3 tbsp fresh lemon juice
• – 2 tbsp honey
• – 4 garlic cloves minced
• – 1 tsp smoked paprika
• – ½ tsp ground cumin
• – 2 lbs sweet potatoes cubed
• – 1 red bell pepper cut into pieces
• – 1 yellow bell pepper cut into pieces
• – 1 zucchini sliced
• – 8 oz baby mushrooms
• – 1 red onion chunked
• – 1 tsp cinnamon
• – Fresh parsley
• – Salt and pepper to taste

Equipment

• – Bamboo or metal skewers
• – Outdoor grill or grill pan
• – Baking sheet
• Mixing bowls
• – Chef’s knife
• Cutting board
• Tongs
• – Pastry brush

Method

 

1. Whisk together olive oil, lemon juice, honey, garlic, paprika, cumin, salt, and pepper. Marinate shrimp for 20-30 minutes. Soak bamboo skewers in water.
2. Preheat oven to 425°F. Toss sweet potatoes with oil, cinnamon, paprika, and salt. Roast on baking sheet for 25-30 minutes until tender.
3. Cut vegetables into 1-inch pieces. Toss with olive oil, garlic powder, salt, and pepper.
4. Thread shrimp and vegetables onto skewers, alternating ingredients. Preheat grill to medium-high (400°F).
5. Grill skewers for 3-4 minutes per side, brushing with reserved marinade, until shrimp are pink and opaque.
6. Serve skewers hot with roasted sweet potatoes, garnished with fresh parsley and lemon wedges.

Notes

Store leftovers in the refrigerator for up to 3 days. Reheat gently to avoid rubbery shrimp. Can be made in an oven broiler or air fryer if a grill is not available.

Calories: 365 kcal
Protein: 28 g
Servings: 4

Summary

These Grilled Shrimp and Roasted Sweet Potato Skewers with Veggies combine marinated jumbo shrimp with colorful bell peppers, zucchini, red onion, and baby bella mushrooms, all complemented by perfectly roasted sweet potato cubes seasoned with aromatic spices.

The recipe takes approximately 40-45 minutes total, including 20 minutes of marinating time for maximum flavor infusion. It yields 4 generous servings, each providing 28 grams of high-quality protein and over 300% of your daily vitamin A needs from the sweet potatoes.

The shrimp skewers cook quickly on the grill—just 6-8 minutes—while the sweet potatoes roast separately to achieve perfect caramelization. This naturally gluten-free and dairy-free dish works wonderfully for various dietary preferences and serves as an excellent option for meal planning.

Equipment

• 8-10 bamboo or metal skewers (10-12 inches long)
• Large mixing bowl for marinade
• Outdoor grill or grill pan
• Baking sheet with parchment paper
• Sharp chef’s knife and cutting board
• Vegetable peeler
• Tongs for grilling
• Pastry brush for basting
• Small bowl for reserving marinade
• Measuring cups and spoons

Ingredients for Grilled Shrimp and Roasted Sweet Potato Skewers

For the Shrimp Marinade:

• 1½ pounds large shrimp (21-30 count), peeled and deveined
• ¼ cup extra virgin olive oil
• 3 tablespoons fresh lemon juice
• 2 tablespoons honey
• 4 cloves garlic, minced
• 1 teaspoon lemon zest
• 1 teaspoon smoked paprika
• ½ teaspoon ground cumin
• ¼ teaspoon red pepper flakes (optional)
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon kosher salt
• ½ teaspoon black pepper

For the Vegetable Skewers:

• 1 large red bell pepper, cut into 1-inch pieces
• 1 large yellow bell pepper, cut into 1-inch pieces
• 1 medium zucchini, cut into ½-inch rounds
• 8 ounces baby bella mushrooms, cleaned
• 1 medium red onion, cut into 1-inch chunks
• 2 tablespoons olive oil
• ½ teaspoon garlic powder
• Sea salt and pepper to taste

For the Roasted Sweet Potatoes:

• 2 large sweet potatoes, peeled and cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 teaspoon ground cinnamon
• ½ teaspoon smoked paprika
• ¼ teaspoon sea salt
• Fresh lime juice for finishing

Optional Garnish:

• Fresh cilantro or parsley, chopped
• Lemon wedges
• Lime wedges
• Greek yogurt or tzatziki sauce

Directions for Grilled Shrimp and Roasted Sweet Potato Skewers

Step 1: Prepare and Marinate the Shrimp
In a large mixing bowl, whisk together olive oil, lemon juice, honey, minced garlic, lemon zest, paprika, cumin, red pepper flakes, parsley, salt, and black pepper.

Add the peeled and deveined shrimp to the marinade, tossing to coat evenly. Cover and refrigerate for 20-30 minutes. If using bamboo skewers, soak them in water for at least 30 minutes to prevent burning on the grill.

Step 2: Roast the Sweet Potatoes
Preheat your oven to 425°F (220°C). Place the cubed sweet potatoes on a parchment-lined baking sheet. Drizzle with olive oil, then sprinkle with cinnamon, smoked paprika, and sea salt.

Toss to coat evenly and spread in a single layer. Roast for 25-30 minutes, flipping halfway through, until golden brown and fork-tender.

Step 3: Prepare the Vegetables
While the sweet potatoes roast, prepare your vegetables by cutting bell peppers, zucchini, and onion into uniform 1-inch pieces.

Place mushrooms and cut vegetables in a separate bowl, drizzle with olive oil, and season with garlic powder, salt, and pepper. Toss gently to coat all pieces evenly.

Step 4: Assemble the Skewers
Remove shrimp from marinade, reserving the marinade for basting. Thread the marinated shrimp onto skewers, alternating with bell peppers, zucchini, mushrooms, and red onion. Create a balanced pattern—typically 3-4 shrimp per skewer with vegetables in between. Press ingredients together gently but avoid overcrowding to allow heat to circulate.

Step 5: Preheat and Grill
Preheat your outdoor grill to medium-high heat (approximately 400°F). Lightly oil the grill grates to prevent sticking. Place the assembled shrimp and vegetable skewers on the hot grill. Cook for 3-4 minutes on the first side without moving them, allowing distinct grill marks to form.

Step 6: Flip and Finish Grilling
Using tongs, carefully flip each skewer. Brush the cooked side with the reserved marinade for extra flavor. Grill for another 3-4 minutes until the shrimp turn pink and opaque, and the vegetables are tender with charred edges. The shrimp should be firm but not rubbery—total cooking time is 6-8 minutes.

Step 7: Serve and Garnish
Transfer the grilled skewers to a serving platter. Arrange the roasted sweet potato cubes alongside or on the same plate. Squeeze fresh lime juice over the sweet potatoes and lemon juice over the shrimp skewers. Garnish with freshly chopped cilantro or parsley and serve immediately with lemon wedges.

Tips and Variations for Grilled Shrimp and Roasted Sweet Potato Skewers

Grilling Tips:

• Don’t overcook the shrimp—they cook very fast and become rubbery when overdone; look for the pink color and C-shape.
• Use metal skewers for easier flipping, or double up bamboo skewers for extra stability.
• Create a two-zone fire on your grill to move skewers to indirect heat if vegetables need more time without burning the shrimp.
• Oil the grill grates generously before cooking to prevent the delicate shrimp from sticking.

Flavor Variations:

• Mediterranean Style: Add cherry tomatoes to skewers and serve with tzatziki sauce and feta cheese.
• Cajun Spiced: Replace marinade spices with 2 tablespoons Cajun seasoning for a spicy kick.
• Asian-Inspired: Use sesame oil, soy sauce, ginger, and garlic in the marinade; garnish with sesame seeds.
• Herb Garden: Add fresh rosemary, thyme, oregano, and basil to the marinade for an aromatic blend.

Vegetable Options:

• Swap zucchini for yellow squash or eggplant for variety.
• Add cherry tomatoes in the last 2 minutes of grilling to prevent them from bursting too early.
• Include red or purple onion wedges for additional sweetness when caramelized.
• Try baby corn, asparagus spears, or snap peas for different textures.

Make-Ahead and Storage:

• Marinate shrimp up to 4 hours in advance, but no longer or the acid will change the texture.
• Pre-cut all vegetables the night before and store in airtight containers.
• Roast sweet potatoes up to 2 days ahead; reheat in a 375°F oven for 10 minutes.
• Store leftover cooked skewers in the refrigerator for up to 3 days; remove from skewers before storing.

Nutrition Facts

Nutritional Highlights

These Grilled Shrimp and Roasted Sweet Potato Skewers provide exceptional nutritional value with every colorful serving.

The shrimp delivers high-quality lean protein with 28 grams per serving while remaining low in calories and saturated fat. Sweet potatoes contribute over three times your daily vitamin A requirement, supporting vision health, immune function, and skin integrity.

The rainbow of vegetables adds 145% of your daily vitamin C needs, acting as a powerful antioxidant that supports collagen production and immune health. With only 14 grams of healthy fats from olive oil, this meal provides anti-inflammatory omega-3 fatty acids without excess calories.

The 6 grams of dietary fiber from vegetables and sweet potatoes promotes digestive health and helps stabilize blood sugar levels. Shrimp is also an excellent source of selenium, which supports thyroid function and acts as an antioxidant in the body.

Dietitian Tips

Nutrition experts recommend these shrimp and vegetable skewers as an ideal balanced meal for various health goals. The high protein-to-calorie ratio makes this dish perfect for weight management and muscle maintenance, keeping you satisfied for hours.

For those monitoring carbohydrate intake, the complex carbs from sweet potatoes provide sustained energy without blood sugar spikes, unlike refined grains. The dish naturally contains healthy unsaturated fats from olive oil, which support heart health and nutrient absorption.

To reduce sodium content, use less salt in the marinade and rely on fresh herbs and citrus for flavor enhancement. This meal works exceptionally well for meal prep—grill extra skewers on Sunday and enjoy throughout the week with fresh salads or quinoa.

The combination of lean protein, complex carbohydrates, and abundant vegetables follows the balanced plate method.

FAQs: 6 Frequently Asked Questions

Q1: Can I use frozen shrimp instead of fresh for these skewers?
Absolutely! Frozen shrimp works perfectly for grilled shrimp skewers. Thaw them completely in the refrigerator overnight or place in a colander under cold running water for 15-20 minutes. Pat the shrimp very dry with paper towels before marinating to ensure the flavors adhere properly and the shrimp develop good grill marks.

Q2: How do I prevent wooden skewers from burning on the grill?
Soak bamboo or wooden skewers in water for at least 30 minutes before threading your ingredients. For extra protection, you can wrap the exposed ends with aluminum foil during grilling. Alternatively, invest in reusable metal skewers that eliminate this concern entirely and provide better heat conduction for even cooking.

Q3: Can I prepare these skewers ahead of time for a party?
Yes, these shrimp and vegetable skewers are excellent for advance preparation. Assemble the skewers up to 4 hours before grilling and store them covered in the refrigerator. The vegetables can be cut the day before, and the marinade can be made 2 days in advance. However, don’t marinate the shrimp for more than 4 hours, as the acid will begin to “cook” them.

Q4: What’s the best way to tell when shrimp are perfectly cooked?
Perfectly cooked shrimp should be pink and opaque throughout, with a firm but tender texture. They will naturally curl into a loose “C” shape when done—avoid overcooking to a tight spiral, which indicates a rubbery texture. The internal temperature should reach 120-125°F, and total cooking time is typically 6-8 minutes on a hot grill.

Q5: Can I make this recipe without a grill?
Yes! You have several options for cooking these shrimp skewers without an outdoor grill. Use a cast-iron grill pan on your stovetop over medium-high heat, or broil the skewers 4-6 inches from the heating element for 3-4 minutes per side. An air fryer also works wonderfully at 400°F for 8-10 minutes, flipping halfway through.

Q6: What other vegetables work well on these skewers?
Many vegetables thrive on the grill alongside shrimp. Cherry tomatoes (added in the last 2 minutes), asparagus spears, yellow squash, eggplant chunks, and baby corn all work beautifully. Choose vegetables with similar cooking times to ensure everything finishes together—avoid delicate greens or thin vegetables that will burn before the shrimp cooks through.

Conclusion for Grilled Shrimp and Roasted Sweet Potato Skewers with Veggies

These Grilled Shrimp and Roasted Sweet Potato Skewers with Veggies prove that healthy eating can be vibrant, flavorful, and incredibly satisfying. The combination of lean protein from succulent shrimp, nutrient-dense vegetables, and naturally sweet roasted sweet potatoes creates a complete meal that nourishes your body while delighting your taste buds. Whether you’re firing up the grill for a summer barbecue, preparing weeknight family dinners, or meal prepping for busy days ahead, this recipe delivers restaurant-quality results with minimal effort.

The marinade infuses every bite with bright, zesty flavors while the vegetables develop beautiful char marks and caramelized sweetness on the grill. Each colorful skewer provides 28 grams of protein and abundant vitamins, making this dish as nutritious as it is delicious. Make a double batch and enjoy leftovers throughout the week! For more healthy dinner inspiration, explore our Evening Eats collection and discover additional High-Protein Recipes.

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