Shrimp kebabs are vibrant, delicious skewers that are filled with succulent, fresh shrimp, sweet tropical pineapple, crunchy red pepper and then coated in scrumptious, made from scratch, jerk seasoning. It is an ultimate summer barbecue dish that is also super easy to put together. And it is ready in short 15 minutes.

The secret ingredient that takes the kebobs to he next level is Caribbean inspired, homemade, Jamaican jerk spice. Bold, aromatic herbs like onion, garlic, hot peppers, thyme, paprika, cinnamon and allspice are perfect compliments to mildly tasting shrimp. You will have some seasoning left over that you can store in an air-tight container for up to 6 months and use for making jerk chicken or fish.

The sweetness of pineapple rounds up our tropical paradise themed kabobs. They are magical for a warm summer night dinner.

Making shrimp kebabs is a breeze as long as you have any chopping skills. Cutting pineapple and red peppers for the skewers is really the “hardest” part. Shrimp, peppers and pineapple are threaded onto the skewers, brushed with olive oil and generally coated with our homemade jerk seasoning on both sides. Make sure to soak your wooden skewers in water for at least 30 minutes to prevent burning or use metal ones.

You can either grill the kebabs or broil them in the oven when they weather doesn’t permit grilling. Both methods are super easy and result is delicious, beautifully caramelized, extra fragrant and flavorful, juicy shrimp kebobs. To broil simply place them on a baking sheet, coated with oil and broil for about 3-4 minutes on each side. Preheat grill and cook on high to quickly create beautifully charred grilled marks on the shrimp. It doesn’t take long, 2-3 minutes depending on the size of the shrimp. I also prefer to leave the tails on for a more eye pleasing presentation.

Shrimp kebabs can be enjoyed on their own or served over your favorite salad, slaw or starch like rice or quinoa. Paste them with a touch of melted butter and sprikle with fresh herbs like cilantro right before serving.