Herb Grilled Shrimp with Grilled Sweet Peppers: Herb Grilled Shrimp with Sweet Peppers

My Grandson’s Favorite Trick

My grandson Leo helped me make these once. He was ten. He loved blending the bacon into paste. “It looks like pink paint, Nana!” he said. I still laugh at that. He brushed it on the shrimp so carefully.

That bacon paste is the secret. It keeps the shrimp juicy on the grill. The fat melts and bastes them. This matters because no one likes tough, dry shrimp. It makes all the difference.

The Sweet & Smoky Spice Mix

Now for the spice coat. Paprika, sugar, a tiny bit of cayenne. The sugar helps everything get a nice, gentle char. Doesn’t that smell amazing? It’s sweet, smoky, and just a little warm.

*Fun fact: Paprika isn’t just for color. It comes from dried peppers!* Toss your shrimp in this mix after the bacon. It will stick to the paste. The two layers work together for big flavor.

Threading the Skewers

Soak wooden skewers in water first. This keeps them from burning up. I forgot once. We had flaming skewers! It was quite a show. Now I always soak them.

Thread a shrimp, then a pepper piece. Use both red and green peppers. They get so sweet on the grill. Do you have a favorite color of bell pepper to cook with? I’d love to know.

Dance Them Over the Grill

Don’t just leave them there. Turn the skewers every few minutes. I call it the grill dance. This matters because it cooks everything evenly. No burnt shrimp on one side!

If they look dry, brush on a little olive oil. They cook fast, in just 5-8 minutes. You’ll know they’re done when they’re pink and a bit charred. Then let them rest for five minutes. It lets the juices settle.

Time to Gather & Eat

We serve these right on the plate. Sometimes over a bed of rice. The rice soaks up all the tasty juices. It’s the best part.

Food tastes better when shared. That’s a simple truth. What summer meal makes you think of family? Tell me about it. I could talk about food and family all day.

Ingredients:

Ingredient	Amount	Notes
Shrimp, peeled, de-veined, tail on	12 large
Paprika	2 tablespoons
Granulated sugar	4 teaspoons
Cayenne pepper	⅛ teaspoon
Minced herbs (e.g., basil)	2 teaspoons	Any mix or single herb
Bacon	2 slices	Cut into ½-inch pieces
Red bell pepper	1 cup	Cut into pieces
Green bell pepper	1 cup	Cut into pieces

My Summer Shrimp Skewers with a Sweet & Smoky Kick

Hello, my dear! It’s Anna. Let’s talk about summer dinners. I love the smell of a grill. It reminds me of my grandkids running in the yard. These shrimp skewers are a favorite. They are sweet, a little smoky, and just a tiny bit spicy. The bacon paste sounds funny, I know. But it makes the shrimp so juicy. Doesn’t that smell amazing? Let’s get those skewers ready.

Magic Dust (Spice Mix)

Step 1: First, make your magic dust. Mix the paprika, sugar, basil, and cayenne in a bowl. The sugar makes everything caramelize nicely. It’s the secret to those pretty grill marks. My grandson calls it “flavor sand.” I still laugh at that.

Step 2: Now, for the secret trick! Blend the bacon pieces until it’s a smooth paste. It will look a bit strange. But trust your kitchen grandma. This paste keeps the shrimp moist. Brush it all over the shrimp. A little messy is just fine here.

Step 3: Toss those pasty shrimp in your “flavor sand” bowl. Coat them well. Then, thread them onto skewers with the pepper pieces. Use a pattern: shrimp, red pepper, shrimp, green. (A hard-learned tip: soak wooden skewers in water first! It stops them from becoming little torches.)

Step 4: Grill time! Cook them over the heat, turning every few minutes. You want a little char. If they look dry, brush on a bit of olive oil. How do you know when shrimp are perfectly cooked? Share below! They will turn pink and firm. It only takes about 5–6 minutes total.

Step 5: Let them rest for five minutes off the grill. This keeps all the juices inside. Then, dig in! I love to serve them over a simple bed of rice. It soaks up every delicious drop.

Cook Time:	10–12 minutes
Total Time:	30 minutes (with prep)
Yield:	2–3 servings
Category:	Dinner, Grilling

Three Fun Twists to Make It Yours

Recipes are just a starting point. Here are some ways to play with it. My neighbor Sue loves the lemon idea. It’s so fresh!

Lemon Zest & Thyme: Use thyme instead of basil. Add lemon zest to the spice mix. It tastes like a sunny garden.

Spicy Fiesta: Swap the bell peppers for chunks of jalapeño. Use a smoky paprika. This one will wake up your taste buds!

Pineapple Party: Add chunks of fresh pineapple to the skewers. The fruit gets so sweet and warm. It’s a tropical vacation on a plate. Which one would you try first? Comment below!

Serving It Up Just Right

This dish is so friendly with other foods. For a simple meal, I serve it over fluffy white rice. A big green salad on the side is perfect too. Sometimes, I just put the skewers on a big platter. We all gather around and pull them off. It’s fun!

For drinks, a chilled glass of lemonade is my go-to. It cuts the smoky flavor nicely. For the grown-ups, a crisp glass of sauvignon blanc pairs beautifully. Which would you choose tonight? I think I’ll have the lemonade. Always room for more.

Keeping Your Grilled Shrimp & Peppers Fresh

Let’s talk about keeping these tasty kabobs for later. First, let them cool completely. Then, pop them in a sealed container in the fridge. They will be good for two days. You can also freeze them for a month. I wrap mine tightly in foil first.

To reheat, I use the oven. It keeps the shrimp from getting rubbery. I set it to 300 degrees. A little splash of water in the pan helps. Heat them for about 10 minutes. Batch cooking is a real time-saver for busy nights.

I once put warm shrimp right in the fridge. The whole container got foggy and soggy. Letting food cool first matters. It keeps your meal tasting fresh and safe. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Grilling Hiccups

Grilling can be tricky. First, shrimp can stick to the grates. Make sure your grill is very hot and clean. Brush the grates with oil first. This creates a non-stick surface.

Second, the bacon paste might not stick well. Pat your shrimp very dry with a paper towel. A dry surface helps the paste cling. I remember when my paste slid right off into the fire. What a smoky mess that was!

Third, peppers and shrimp cook at different speeds. Cut your peppers small. Thread them on separate skewers if needed. This control gives you perfect doneness for both. Getting these small things right builds your cooking confidence. It also makes the flavors shine. Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Is this recipe gluten-free? A: Yes, all the ingredients listed are naturally gluten-free.

Q: Can I make anything ahead? A: Absolutely! Make the spice mix and bacon paste a day early.

Q: What if I don’t have basil? A: Use any fresh herb you love. Oregano or thyme work wonderfully.

Q: Can I double the recipe? A: You sure can. Just use two baking sheets for prepping.

Q: Any optional tips? A: A squeeze of lemon juice at the end is lovely. *Fun fact: The acid in lemon makes the shrimp taste even sweeter!* Which tip will you try first?

From My Kitchen to Yours

I hope you love making this summer dish. It always reminds me of family cookouts. The sizzle, the smell, the happy faces around the table. That is what cooking is all about.

I would be so delighted to see your creations. Share a picture of your colorful kabobs. Have you tried this recipe? Tag us on Pinterest! You can find me at @AnnasCozyKitchen. Thank you for cooking with me today.

Happy cooking!
—Anna Whitmore.