Grilled Shrimp and Potato Kebabs

  • Author: Christine Pittman
  • Prep Time: 8 minutes
  • Cook Time: 12 minutes
  • Total Time: 20 minutes
  • Yield: 6 servings 1x
  • Category: Entrée
  • Method: Grilled
  • Cuisine: American


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.


  • 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


  1. If the skewers are wooden, put them in some water to soak.
  2. 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.
  3. Flip them all over and microwave until fork-tender, 2-4 more minutes.
  4. In a small bowl mix together the olive oil, pesto, and BBQ sauce.
  5. Preheat the grill for medium-heat direct grilling.
  6. Thread the potatoes, shrimp, and bell peppers onto the skewers, 2 of each item per skewer. Brush all over with the pesto mixture.
  7. 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.