Go Back
Grilled Shrimp and Roasted Sweet Potato Skewers on plate with vegetables

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.
Print Recipe Pin Recipe
Servings 4
Calories 365 kcal

Equipment

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

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

Instructions
 

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