Keep summer cooking easy with these simple sizzlin’ mushroom and summer squash grilled shrimp skewers. They make a healthy and delicious light summer dinner in minutes.

Fresh round slices of green zucchini and yellow squash are tossed up with good fruity olive oil and a few pantry spices to make healthy summery skewers for the grill.

Alternating layers of fresh juicy shrimp, baby bella mushrooms, and summery squash veggies make these easy grilled skewers a cinch to put together. A nice light summery dinner is done in minutes with just a few fresh ingredients.

Serve these easy mushroom and summer squash grilled shrimp skewers over a little angel hair pasta or fresh steamed rice to feed a crowd. You can also serve them with your favorite short pasta or pasta salad as an easy weeknight dinner for your family!

Serve These Veggie and Shrimp Grilled Skewers Over Rice or Pasta

If serving these skewers over pasta, remove the food from the skewers with tongs and serve over your favorite pasta on a large platter. Garnish with ground parmesan, another drizzle of fruity olive oil, and a sprinkle of fresh minced parsley. Drizzle on the juice from a fresh wedge of lemon and done! You’ve got a light summery and healthy shrimp and pasta dinner grilled up in minutes.

Whether you eat them straight off of the skewer or serve with your favorite rice or pasta to feed a crowd, these easy grilled shrimp skewers are a favorite for summer barbecues all season long.

The grilled shrimp kabobs cook up to a juicy pink color in minutes and the squash grills to a tender juicy bite that’s perfect for light summer dining.

To Make These Quick and Easy Grilled Shrimp Skewers You’ll Need

• Medium or Large Raw Shrimp (about 30 to 35 pieces)
• One Pack Fresh Baby Bella Mushrooms (wiped clean and stalks slightly trimmed)
• 2 Medium to Large Green Zucchini (sliced just wide enough to skewer lengthwise)
• 2 Medium to Large Yellow Squash (sliced just wide enough to skewer lengthwise)
• Worcestershire Sauce
• Good Fruity or Robust Olive Oil
• Garlic Powder
• Onion Powder
• Coarse Salt and Cracked Pepper
• Non-Stick Cooking Spray

Make Easy Mushroom, Zucchini, and Squash Grilled Shrimp Skewers

Go ahead and prepare by pre-heating your grill. To make the grilled shrimp skewers, start by slicing your vegetables and adding to a large bowl. Trim the tops and bottoms then slice your zucchini and yellow summer squash.

Slice The Fresh Zucchini and Summer Squash

Cut into slices wide enough to accommodate a skewer that will be slipped through each piece lengthwise, about one inch wide. Add your sliced vegetables to a bowl and toss in cleaned and trimmed baby bella mushrooms. Begin to toss vegetables with a quick marinade.

Season The Veggies with a quick marinade and Dry spices

Drizzle your zucchini, yellow summer squash pieces, and baby bella mushrooms with 2 to 3 generous tablespoons of Worcestershire sauce. Drizzle in a flavorful, good quality fruity olive oil.

Now dust in a little onion powder and garlic powder for a quick pop of added flavor. Finish by sprinkling your vegges with good pinches of coarse salt and cracked pepper.

Toss everything together in the bowl with a spoon to evenly coat the zucchini and summer squash with this quick seasoning and marinade. Set aside.

Season The Fresh Shrimp for the Grilled Skewers

Place your fresh raw shrimp in a separate bowl. Toss shrimp with the same good fruity olive oil, generous dashes of Worcestershire sauce, and a few more pinches of coarse salt and cracked pepper to taste.

Gently toss your shrimp together in the bowl to coat. Toss the shrimp evenly with these simple seasonings and quick marinade.

Assemble The Skewers for Grilling

Using wood or metal skewers, begin to assemble your kabobs.  Add mixed pieces of mushroom, squash, and shrimp to each skewer.  Use the same amount (or same pattern) for each skewer. This helps to use up the ingredients in a uniform fashion. 

If using wooden skewers, be sure to soak your skewers in a glass of water so the wood can resist burning on the grill.

I’ll get about 10 to 11 skewers from my mixture. I’ll then place on about 3 pieces of shrimp on each skewer and continue dotting in between with the zucchini and summer squash.

I like to start each skewer with a baby bella mushroom at the top and alternate the yellow squash, green squash, and shrimp for colorful and delicious grilled skewers everyone will love.

Once your shrimp skewers are assembled, place them on a full size sheet pan for ease.

Cook The Shrimp Skewers on The Grill

Cook on a hot pre-heated grill.  Spray the grill grate evenly with non-stick cooking spray. Alternatively, you might brush the grill surface evenly with a coating of olive oil.  I used olive oil spray.

Grill shrimp skewers over medium heat for 4 to 5 minutes on the first side then flip once.  Cook for one more minute and remove. Transfer to a serving platter and cover with foil as you continue grilling the rest of the shrimp skewers.

Serve These Quick Grilled Skewers as A Light Summer Dinner In MInutes

To serve, sprinkle with minced fresh parsley and drizzle on a squeeze of lemon if desired.  Serve hot.  Serve over a bed of freshly cooked angel hair pasta or over your favorite steamed rice with an extra drizzling of soy sauce.

Enjoy these grilled skewers as a simple and light dinner all summer long. It’s colorful, healthy, delicious, and done in minutes! Don’t forget to serve up alongside some quick grilled peaches!

Keep the grill hot for these easy pickle and cheddar sliders or throw on some fresh grilled tilapia fillets with asparagus! This zesty grilled cod topped with fresh mango salsa is another colorful summer favorite!

Enjoy your favorite grilled foods all season long and remember to keep your summer cooking light, fresh, easy peasy, and breezy with cool cocktails too! This mango peach sangria is always a hit for cooling off with good food and drink on nice warm days.