Mexican Shrimp and Veggies

Mexican Shrimp and Veggies


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These shrimp and vegetable kabobs are a great appetizer for a backyard barbecue. The chili seasoning gives the shrimp a fun kick!

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Time needed

20 min preparation + 10 min cooking

Serving Size / Yield

4 servings


  • 1 pound shrimp, peeled and deveined
  • 2 red bell pepper, cut in chunks
  • 1 onion, sliced
  • 2 tablespoons olive oil
  • 2 teaspoons Chili and Garlic Powder

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Mix the olive oil and powders in a small bowl and coat the shrimp in the marinade. Refrigerate for 15 minutes and then remove the shrimp. Thread the shrimp and the vegetables onto skewers in the pattern of your choice. Grill over medium heat for 8 minutes, turning occasionally.

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