Grilled Veggies with Honey Chipotle Shrimp
Elevate your dinner game with this vibrant and flavor-packed recipe for Grilled Veggies with Honey Chipotle Shrimp. Succulent shrimp are marinated in a smoky-sweet blend of honey, chipotle chili powder, lime juice, and smoked paprika, then perfectly charred on the grill to enhance their bold flavor. Paired with a rainbow medley of grilled zucchini, red bell peppers, yellow squash, and red onions, this dish is a feast for the eyes and palate. Ready in just 40 minutes, it's a quick and healthy meal that's perfect for summer barbecues or weeknight dinners. Serve these colorful skewers hot off the grill with a squeeze of fresh lime for a vibrant burst of freshness. Whether you're a seafood lover or a fan of grilled vegetables, this recipe combines smoky, sweet, and tangy flavors in every bite!
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Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 zucchini, sliced into 1/2-inch rounds
- 1 red bell pepper, cut into large strips
- 2 yellow squash, sliced into 1/2-inch rounds
- 1 red onion, cut into wedges
- 4 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 3 tablespoons honey
- 2 teaspoons chipotle chili powder
- 2 tablespoons lime juice
- 1 teaspoon smoked paprika
- 10 wooden or metal skewers
Instructions
If using wooden skewers, soak them in water for 20-30 minutes to prevent burning.
In a large bowl, combine 2 tablespoons of olive oil, salt, black pepper, and garlic powder. Add zucchini, red bell pepper, yellow squash, and red onion to the bowl. Toss to coat evenly.
In a separate bowl, mix honey, chipotle chili powder, lime juice, smoked paprika, and the remaining 2 tablespoons of olive oil to create the shrimp marinade.
Add the shrimp to the honey chipotle marinade and toss until all shrimp are evenly coated. Let shrimp marinate for 15 minutes while preparing the grill.
Preheat an outdoor grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
Thread the vegetables onto skewers, alternating pieces for a variety of colors and textures. Thread shrimp onto separate skewers.
Place the vegetable skewers on the grill first, as they take slightly longer to cook. Grill for 6-8 minutes, turning occasionally, until vegetables are tender and slightly charred.
Add the shrimp skewers to the grill. Cook for 2-3 minutes per side, until shrimp are pink, opaque, and charred at the edges.
Remove both vegetable and shrimp skewers from the grill, and serve immediately. Optionally, drizzle extra lime juice over the top for added brightness.
Nutrition Facts
Calories |
1342 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.8 g | 77% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 3177 mg | 138% | |
| Total Carbohydrate | 95.6 g | 35% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 71.9 g | ||
| Protein | 118.5 g | 237% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 447 mg | 34% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 2954 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
