Grilled shrimp and corn skewers with sweet bell peppers and Mediterranean dressing are the perfect easy summer dinner, and comes together in minutes.
Summer Shrimp & Corn Skewers with Mediterranean Dressing
A Summer Supper That Smells Like Vacation
There is a certain kind of dinner that only belongs to summer. The kind eaten outdoors while the grill crackles softly in the background and someone disappears barefoot into the grass carrying a tray of skewers dripping with marinade.
These shrimp and corn skewers feel exactly like that.
Sweet summer corn chars at the edges while shrimp curl into tender pink ribbons over the fire. Red and green peppers soften just enough to become smoky and silky, and everything is brushed with a bright Mediterranean dressing that slips into every crevice of the vegetables and seafood.
They are simple in the best possible way, unfussy, colorful, deeply seasonal. The kind of meal that tastes like long evenings and second helpings.
And perhaps the best part? They cook in minutes, making them ideal for easy summer entertaining, beach weekends, backyard cookouts, or those humid evenings when turning on the oven feels impossible.
Why These Shrimp and Corn Skewers Work
These grilled shrimp skewers are balanced in both flavor and texture, which is why they disappear so quickly from the platter.
The corn becomes sweet and lightly charred, adding a smoky bite that pairs beautifully with tender shrimp. Bell peppers bring freshness and color, while the Mediterranean dressing acts as both marinade and finishing glaze.
Because the shrimp cook quickly and the corn is partially boiled beforehand, everything finishes at the same time on the grill, no dry seafood, no undercooked vegetables.
This is also a naturally gluten-free summer grilling recipe that feels substantial without being heavy.
Ingredients for Shrimp and Corn Skewers
Shrimp – Large shrimp become juicy and lightly smoky on the grill. Peeling and deveining them beforehand allows the marinade to cling directly to the seafood for maximum flavor.
Fresh Corn on the Cob – Fresh summer corn adds sweetness and texture. Parboiling the corn before grilling ensures it becomes tender while still developing beautiful char marks over the fire.
Red Bell Pepper – Red peppers bring natural sweetness and vibrant color to the skewers. They caramelize slightly on the grill, balancing the savory shrimp.
Green Bell Pepper – Green peppers add freshness and a subtle bitterness that keeps the skewers from tasting overly sweet.
Mediterranean Dressing – A Mediterranean-style vinaigrette, my favorite and most used dressing in my kitchen, adds herbs, acidity, and oil all in one step, making this an easy grilled shrimp marinade without needing multiple ingredients.
Tools You’ll Need
Metal Skewers – Metal skewers conduct heat efficiently and help cook the shrimp evenly while preventing burning that sometimes happens with wooden skewers.
Large Pot – Used for parboiling the corn so it becomes tender before grilling. This step prevents overcooking the shrimp while waiting for the corn to soften.
Outdoor Grill – A charcoal grill gives the best smoky flavor, though gas grills work beautifully too.
Sheet Pan or Baking Tray – Keeps the assembled skewers organized and makes transporting them to the grill easy and clean.
Tongs – Essential for quickly turning the skewers without tearing the shrimp.
Basting Brush – Helps coat the skewers evenly with dressing during grilling for extra flavor and shine.
How to Make Shrimp and Corn Skewers
Step 1: Prepare the Corn
Shuck the corn and cut each cob into 3 equal pieces.
Bring a large pot of salted water to a boil. Once boiling, carefully add the corn pieces and cover the pot. Boil the corn for 10 minutes, then immediately remove and allow it to cool.
This step guarantees tender grilled corn while keeping the shrimp perfectly juicy later on.
Step 2: Marinate the Shrimp
Peel and devein the shrimp.
Place them into a bowl with 1/4 cup of the Mediterranean dressing and refrigerate until ready to assemble. This can be done several hours ahead of time for deeper flavor.
Step 3: Cut the Bell Peppers
Slice the peppers from top to bottom and remove the stems and seeds.
Cut each half into 3 long sections, then cut each section diagonally into triangle-shaped wedges.
You should end up with about 18 pepper wedges per pepper.
How to Assemble Shrimp and Corn Skewers
Thread the ingredients onto 8 metal skewers in the following order:
- 1 piece of corn
- 1 shrimp
- 1 pepper wedge
- 1 piece of corn
- 1 shrimp
- 1 pepper wedge of the alternate color
Place assembled skewers onto a sheet pan and brush both sides generously with the remaining dressing.
This layered arrangement ensures every bite has sweet corn, smoky peppers, and juicy shrimp together.
Any extra shrimp can be placed on skewers and grilled to be served with other recipes. A few added favorites being: Pea Pesto and Shrimp Wonton Cups, Shrimp Quinoa Buddha Bowls, or even more shrimp on sticks with these Shrimp and Grits Kabobs!
How to Grill Shrimp and Corn Skewers
Preheat the grill until the coals become lightly grey and hot.
Place the skewers directly onto the grill grates and cook for 2 minutes on the first side.
Brush the tops with additional dressing, then turn and grill for another 2 minutes.
The shrimp should be bright pink and lightly curled, while the corn develops a subtle char.
Serve immediately while warm, or allow them to cool slightly and serve at room temperature for easy outdoor entertaining.
What to Serve with Shrimp and Corn Skewers
These summer shrimp skewers pair beautifully with:
- Mediterranean Orzo Pasta Salad – loaded with Mediterranean flavors, tomatoes, black olives, herbs and feta, is the perfect side dish!
- Watermelon and feta salad on a bed of healthy greens or shaped into a whimsical Rubik Cube over basil, with Mediterranean Lemon Herb dressing.
- Easy Homemade Flatbread with fresh herbs or dried spices, to enjoy alongside the shrimp and corn skewers, of for extra shrimp and peppers you grilled on skewers, to be served between a folded piece of pita flatbread.
- Tzatziki quickly mixed together from gathered cucumbers the summer garden is gifting you, or a nearby farmers market, with all the refreshing flavors of lemon, dill or mint and Greek yogurt.
- Watermelon Mint Cocktail or Mocktail, the recipe I made for The Great American Recipe on PBS, simple ingredients for hot summer days or a film set!
They also make an excellent addition to a larger backyard seafood grilling menu.
More Corn Recipes To Try
Here in Maryland where I live, by mid-summer corn is being harvested throughout the state, a culinary indication that summer is in full swing. Of course, I have a repertoire of Irresistible Recipes Savoring The Flavor of Sweet Corn.
- Let’s begin these tantalizing recipes with Sweet Corn Ice Cream! A ‘Farm To Table’ corn ice cream recipe, inspired by sweet, sun ripened corn fresh from the cob, simmered, pureed and churned as nature intended.
- Fresh Corn Polenta Muffins – Freshly harvested corn, mascarpone and a pinch of fenugreek for a very different take on polenta, in a hand-held muffin.
- Harvest Thyme Corn Fritters, a beautiful showcase of Autumn’s corn, whisked into a savory fritter, with chilies or not.
- Wrapping up summertime with these Halloween Spicy Cornbread Skulls, made from a buttery rich cornbread batter, stuffed with pepper bacon and cheese and baked to spooky perfection!
FAQ About Shrimp and Corn Skewers
Can I use frozen shrimp?
Yes. Thaw completely and pat dry before marinating to prevent excess moisture on the grill.
Can I make shrimp skewers ahead of time?
Yes. Assemble the skewers several hours ahead and refrigerate until ready to grill.
Do I have to boil the corn first?
Yes, parboiling helps the corn cook evenly and prevents the shrimp from overcooking while waiting for the corn to soften.
How do I keep shrimp from sticking to the grill?
Make sure the grill is fully preheated and lightly oiled before placing the skewers down.
Can I use wooden skewers instead?
Yes, but soak them in water for at least 30 minutes beforehand to prevent burning.
Summer Shrimp and Corn Skewers with Mediterranean Dressing
Equipment
- 8 metal skewers
- Large pot per-cook corn
- outdoor grill
- Sheet pan
- Tongs
- Basting brush
Ingredients
- 4 Corn on the cob schucked
- 2 Bell peppers varied colors
- 1 lb Shrimp 2-3 per skewer
- 3/4 cup Mediterranean dressing homemade
Instructions
- Shuck the corn and cut each cob into 3 equal pieces.Bring a large pot of salted water to a boil. Once boiling, carefully add the corn pieces and cover the pot. Boil the corn for 10 minutes, then immediately remove and allow it to cool.This step guarantees tender grilled corn while keeping the shrimp perfectly juicy later on.
- Peel and devein the shrimp.Place them into a bowl with 1/4 cup of the Mediterranean dressing and refrigerate until ready to assemble. This can be done several hours ahead of time for deeper flavor.
- Slice the peppers from top to bottom and remove the stems and seeds.Cut each half into 3 long sections, then cut each section diagonally into triangle-shaped wedges.You should end up with about 18 pepper wedges per pepper.
- Thread the ingredients onto 8 metal skewers in the following order:– 1 piece of corn, 1 shrimp, 1 pepper wedge, 1 piece of corn, 1 shrimp, 1 pepper wedge of the alternate color –Place assembled skewers onto a sheet pan and brush both sides generously with the remaining dressing.This layered arrangement ensures every bite has sweet corn, smoky peppers, and juicy shrimp together.
- Preheat the grill until the coals become lightly grey and hot.Place the skewers directly onto the grill grates and cook for 2 minutes on the first side.Brush the tops with additional dressing, then turn and grill for another 2 minutes.The shrimp should be bright pink and lightly curled, while the corn develops a subtle char.Serve immediately while warm, or allow them to cool slightly and serve at room temperature for easy outdoor entertaining.
If you make these Summer Shrimp & Corn Skewers, I’d love to know how they turned out for you. Did you serve them at a cookout, beach dinner, or quiet weeknight on the patio? Leave a comment below and share your own favorite summer grilling traditions.
And if you photographed them sizzling on the grill, tag me on Pinterest or Instagram, charred corn and bright pink shrimp were made for summer light.
I believe the table... that place that draws people to gather, is the most powerful symbol of togetherness. All that happens before the table is set, the planning, the gathering, the preparing, are all an intricate part of the dance that create the mood of celebration to share with friends and loved ones.
I can almost smell the sweet corn and char-grilled shrimp through this screen!