Shrimp and Bell Pepper Kabobs

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Prep Time: 20 minutes
Cook Time: 5 minutes
Servings: 4

In this easy-to-prepare recipe, shrimp and bell pepper are skewered and then cooked on a cedar plank, which lends an enticing smoky flavor to the food.


  • 1 1/2 tsp. coarsely ground pepper
  • 2 tsp. minced garlic
  • 1 tsp. finely chopped fresh flat-leaf parsley
  • 1 tsp. minced lemon zest
  • 1/3 cup canola oil
  • 1 small red bell pepper, seeded and cut into 2 1/2-by-3/4-inch pieces
  • 1 lb. large shrimp, peeled and deveined
  • Salt, to taste


Soak a cedar plank in water according to the manufacturer’s instructions.

In a bowl, whisk together the pepper, garlic, parsley, lemon zest and oil until combined. Transfer 2 Tbs. of the marinade to a small bowl, add the bell pepper and stir to coat evenly. Add the shrimp to the remaining marinade and stir to coat evenly. Cover both bowls with plastic wrap and refrigerate for 30 minutes.

Prepare a medium-hot fire in a grill. Have a spray bottle of water ready to extinguish any flare-ups on the plank. Place the plank on the grill, close the lid, and heat until the plank begins to smoke and crackle. If using wooden skewers, soak them in water to cover for at least 30 minutes.

Thread the shrimp and bell pepper onto metal or wooden skewers, alternating the pieces and dividing them evenly; be sure the pieces are flat against the skewers. Season with salt.

Arrange the skewers on the plank and cook, turning the skewers over once, until the shrimp are lightly browned and cooked through and the bell pepper has softened, 2 to 3 minutes per side. Serve immediately. Serves 4 as an appetizer.

Williams-Sonoma Kitchen.
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