Food & Recipes

Grilled Rosemary Shrimp Kebabs

by Missy Chase Lapine

Grilled Rosemary Shrimp Kebabs

Skewered shrimp, potato, and onion make this recipe delicious and light food for summer

Prep time: 30 minutes

Total time: 40 minutes

Serves: 4

16 large shrimp, peeled and deveined

2 Tbsp olive oil

2 Tbsp fresh rosemary

Pepper to taste

16 red new potatoes

1 1/2 large red onions, cut into chunks

8 wooden or metal skewers

Lemon wedges (optional)

  1. Place shrimp in a large bowl and toss with olive oil, rosemary, and pepper. Cover and refrigerate for 30 minutes to 2 hours. Preheat grill to medium.

  2. Wash and prick whole new potatoes. Wrap in damp paper towels and pre-cook in microwave on high for 4 to 5 minutes, until tender when pierced with a fork.

  3. Add the potatoes and onions to the shrimp and marinade, and toss well to coat. Alternately thread shrimp, potatoes, and onions onto skewers. Discard the remaining marinade. Grill on each side for about 5 minutes, or until shrimp turn pink and are cooked through. Serve with fresh lemon wedges, if desired.


Missy Chase Lapine is the Sneaky Chef! Her yummy recipes get kids to scarf their veggies. Send her questions at