The potatoes for these grilled shrimp and potato kebabs are given a head start in the microwave so that they grill in the same amount of time as the shrimp. It ends up being a quick dinner on a stick. Just add a little salad and you’re good to go.
These skewers with shrimp, potatoes, and bell pepper are a great quick dinner. However, since potatoes and shrimp need very different cook times, I’ve got a trick that gives you a head start.
Start The Potatoes In The Microwave
Did you know that you can cook potatoes in the microwave? Not just baked potatoes. I’m pretty sure you knew about that. But any kind of potato. I pop potatoes into the microwave any time I need to give them a head start before pan-frying or roasting.
The microwave is a potatoes best friend. And I remembered this friendship when coming up with these grilled shrimp kebabs. I wanted to put potatoes on the skewers but of course, shrimp cook much more quickly than potatoes so into the microwave they went.
Prick each potato a few times with a fork and put them in a single layer on a microwave safe plate. Then, microwave for 5-8 minutes until fork tender, turning them over halfway through.
Making Grilled Shrimp And Potato Kebabs
The potatoes are then softened and ready to join the other ingredients. If using wooden skewers, soak them in water while the potatoes are getting pre-cooked so the skewers don’t burn on the grill.
Put the potatoes on the sticks with the shrimp and bell pepper (or whatever other vegetables you’d like to use) and brush them with the olive oil, pesto, and BBQ sauce mixture. Grill until the shrimp are cooked through and the potatoes have crunchy grill marks. In about 20 minutes, you’ve got a quick dinner on a stick.
Add a fresh side salad and you’re ready to eat!
Man, those red potatoes look good, all crunchy and browned. It reminds me of my old favorite Parmesan Roasted Potatoes and Onions recipe. If you love crisp red potatoes like I do, you’ve gotta check it out.
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Grilled Shrimp and Potato Kebabs
- Prep Time: 8 minutes
- Cook Time: 12 minutes
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Category: Entrée
- Method: Grilled
- Cuisine: American
DESCRIPTION
The potatoes for these grilled shrimp and potato kebabs are given a head start in the microwave so that they grill in the same amount of time as the shrimp. It ends up being a quick dinner on a stick. Just add a little salad and you’re good to go.
Ingredients
- 12 12-in. skewers
- 2 lbs. small red potatoes
- 2 Tbsp. olive oil
- 2 Tbsp. pesto
- 1 Tbsp. BBQ sauce (a sweet one with brown sugar in it is great)
- 36 large shrimp (1 to 1 and 1/2 lbs.)
- 2 bell peppers, seeded and cut into 12 squares each
Instructions
- If the skewers are wooden, put them in some water to soak.
- Prick each potato two or three times with a fork. Put them in a single layer on a large microwave-safe plate. Microwave for three minutes.
- Flip them all over and microwave until fork-tender, 2-4 more minutes.
- In a small bowl mix together the olive oil, pesto, and BBQ sauce.
- Preheat the grill for medium-heat direct grilling.
- Thread the potatoes, shrimp, and bell peppers onto the skewers, 2 of each item per skewer. Brush all over with the pesto mixture.
- Grill on the first side until grill marks appear on the underside of the potatoes, 4-5 minutes. Flip and continue to grill until shrimp are opaque and pink and the potatoes and peppers have lots of nice grill marks, another 3-5 minutes.
This post originally appeared in August 2014 and was revised and republished in August 2020.
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