Grilled Shrimp and Roasted Sweet Potato Skewers with Veggies

Grilled Shrimp and Roasted Sweet Potato Skewers with Veggies bring together colorful vegetables, tender marinated shrimp, and caramelized sweet potatoes in one easy, family-friendly meal that makes dinner feel like a celebration.

Grilled Shrimp and Roasted Sweet Potato Skewers with Veggies

These colorful, protein-packed skewers combine marinated shrimp, roasted sweet potatoes, and vibrant vegetables for an easy, family-friendly dinner ready in under 40 minutes.

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Calories: 235

Ingredients Equipment Method Notes

Ingredients

  

• 2 large sweet potatoes diced
• 1 tablespoon olive oil
• ½ teaspoon paprika
• ½ teaspoon cinnamon
• 1 pound large shrimp peeled and deveined
• 1 red bell pepper cut into chunks
• 1 yellow bell pepper cut into chunks
• 1 medium red onion cut into chunks
• 2 tablespoons olive oil
• 3 cloves garlic minced
• 1 teaspoon Italian seasoning
• ¼ teaspoon paprika
• Juice of 1 lime
• Salt and pepper to taste
• Fresh parsley for garnish

Equipment

• Wooden or metal skewers
• Large Baking Sheet
• – Mixing bowls
• Grill or oven
• – Pastry brush

Method

 

1. Preheat oven to 400°F.
2. Toss sweet potatoes with olive oil, paprika, cinnamon, salt, and pepper.
3. Roast sweet potatoes for 20 minutes, flipping halfway.
4. Marinate shrimp with olive oil, garlic, Italian seasoning, paprika, lime juice, salt, and pepper for 15-30 minutes.
5. Soak wooden skewers in water for 30 minutes.
6. Thread shrimp, peppers, and onions onto skewers.
7. Add skewers to baking sheet with sweet potatoes and roast for 15 minutes, or grill for 3-4 minutes per side.
8. Garnish with parsley and serve with lemon wedges.

Notes

Don’t overcook shrimp—they should be pink and opaque.
Customize with your favorite vegetables or add pineapple for sweetness.
Store leftovers in the refrigerator for up to 3 days.

Calories: 235
Protein: 30g

Chef Emma created this recipe after a busy weeknight when she needed something healthy, fun, and quick—something her kids could help assemble and everyone would devour without complaint.

These protein-packed skewers combine the natural sweetness of roasted potatoes with juicy, garlic-seasoned shrimp and vibrant bell peppers, delivering a balanced dinner in under 40 minutes.

This one-pan recipe is perfect for busy families who want nutritious meals without the hassle.

The skewers work beautifully for meal prep, weeknight dinners, or backyard gatherings, and kids love threading the ingredients onto the sticks. With simple seasonings, minimal cleanup, and endless customization options, this dish brings everyone to the table with smiles.

Summary

These grilled shrimp and sweet potato skewers deliver a colorful, high-protein dinner that’s naturally gluten-free and loaded with vegetables. Sweet potatoes are roasted until tender and slightly crispy, then paired with marinated shrimp, bell peppers, red onions, and optional pineapple for a touch of tropical sweetness.

The entire meal cooks quickly in the oven or on the grill, making it ideal for warm evenings or busy school nights. Each skewer provides approximately 235 calories, 30 grams of protein, and essential vitamins from the vegetables.

Equipment

• Wooden or metal skewers (if using wooden, soak for 30 minutes)
• Large baking sheet
• Mixing bowls (2-3)
• Grill or oven
• Pastry brush
• Knife and cutting board
• Measuring spoons

Ingredients

For the Sweet Potatoes:

• 2 large sweet potatoes (about 4 cups diced)
• 1 tablespoon olive oil or coconut oil
• ½ teaspoon paprika
• ½ teaspoon cinnamon
• Salt and pepper to taste

For the Shrimp and Vegetables:

• 1 pound (12-16 oz) large shrimp, peeled and deveined
• 1 red bell pepper, cut into 1-inch pieces
• 1 yellow or green bell pepper, cut into 1-inch pieces
• 1 medium red onion, cut into chunks
• 1 cup pineapple chunks (optional)
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon Italian seasoning
• ¼ teaspoon paprika
• Juice of 1 lime
• Salt and pepper to taste
• Fresh parsley or cilantro for garnish
• Lemon wedges for serving

Directions

1. Prep the sweet potatoes: Preheat oven to 400°F. Peel and dice sweet potatoes into ¾-inch cubes. Toss with olive oil, paprika, cinnamon, salt, and pepper in a large bowl.
2. Start roasting: Spread sweet potatoes on a baking sheet in a single layer. Roast for 20 minutes, flipping halfway through, until fork-tender and slightly golden.
3. Marinate the shrimp: While potatoes roast, combine shrimp with olive oil, minced garlic, Italian seasoning, paprika, lime juice, salt, and pepper in a bowl. Let marinate for 15-30 minutes.
4. Soak skewers: If using wooden skewers, soak them in water for 30 minutes to prevent burning.
5. Thread the skewers: Remove shrimp from marinade (reserve marinade). Thread shrimp, bell peppers, onion chunks, and pineapple (if using) onto skewers, alternating ingredients. Each skewer should have 3-4 shrimp.
6. Grill or bake: Place skewers on the baking sheet with sweet potatoes during the last 15 minutes of roasting, or grill over medium-high heat (400°F) for 3-4 minutes per side, brushing with reserved marinade.
7. Check doneness: Shrimp should be pink, opaque, and slightly charred. Sweet potatoes should be tender and caramelized.
8. Serve: Transfer skewers to a serving platter. Garnish with fresh parsley or cilantro and serve with lemon wedges. Pair with a fresh salad or over a bed of spinach.

Tips and Variations

Cooking Tips:

• Don’t overcook shrimp—they cook quickly and become rubbery if left too long
• Cut vegetables into similar-sized pieces for even cooking
• Press ingredients snugly on skewers to prevent spinning during grilling
• For extra flavor, brush skewers with marinade while cooking

Flavor Variations:

• Cajun Style: Add Cajun seasoning instead of Italian herbs for a spicy kick
• Mediterranean: Use oregano, lemon zest, and add cherry tomatoes and zucchini
• BBQ Glazed: Brush with your favorite barbecue sauce during the last 2 minutes
• Asian-Inspired: Replace lime with soy sauce, ginger, and sesame oil

Dietary Swaps:

• Use chicken breast cubes instead of shrimp
• Make it vegan with extra-firm tofu or tempeh
• Add mushrooms, zucchini, or cherry tomatoes for more vegetables
• Skip pineapple if keeping it savory

Serving Ideas:

• Serve over quinoa, brown rice, or cauliflower rice
• Create a bowl with spinach, avocado, feta, and Greek yogurt drizzle
• Pair with roasted vegetables or a fresh garden salad
• Great for meal prep—store components separately and reheat

Storage:

• Refrigerate cooked skewers in an airtight container for up to 3 days
• Reheat gently in the oven at 350°F or on the stovetop
• Sweet potatoes can be roasted ahead and reheated before serving

Nutrition Facts

Based on 4 servings. Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Highlights

These grilled shrimp skewers are an excellent source of lean protein, providing 30 grams per serving to support muscle maintenance and keep you feeling full. Sweet potatoes contribute complex carbohydrates, fiber, and an impressive 180% of your daily vitamin A needs for eye health and immune function. The colorful bell peppers add vitamin C, antioxidants, and vibrant flavor without excess calories. This naturally gluten-free meal is low in fat and cholesterol-conscious while delivering essential omega-3 fatty acids from shrimp.

Dietitian Tips

• Boost fiber: Add extra vegetables like zucchini, mushrooms, or cherry tomatoes to increase fiber and nutrients
• Watch sodium: Use low-sodium seasonings if watching salt intake, especially if using pre-made marinades
• Balance your plate: Pair skewers with a leafy green salad and whole grains for a complete, balanced meal
• Prep ahead: Marinate shrimp and chop vegetables the night before for quick assembly on busy evenings
• Kid-friendly: Let children help thread skewers to encourage them to try new vegetables

FAQs

1. Can I use frozen shrimp for this recipe?
Yes! Thaw frozen shrimp completely in the refrigerator overnight or under cold running water. Pat dry before marinating to ensure proper seasoning and browning.

2. Do I have to pre-cook the sweet potatoes?
It’s recommended to roast sweet potatoes separately first since they take longer to cook than shrimp and vegetables. This ensures everything is perfectly tender.

3. Can I make these skewers in an air fryer?
Absolutely! Cook sweet potatoes at 400°F for 15 minutes, then add skewers and cook for an additional 8-10 minutes, turning halfway through.

4. How do I prevent wooden skewers from burning?
Soak wooden skewers in water for at least 30 minutes before threading ingredients. This prevents them from charring during grilling.

5. What other proteins work well with this recipe?
Try chicken breast cubes, salmon chunks, scallops, or firm tofu for variety. Adjust cooking times based on protein choice.

6. Can I meal prep these skewers?
Yes! Assemble skewers up to 24 hours ahead and store covered in the refrigerator. Cook just before serving, or cook everything and reheat gently for quick weeknight meals.

Conclusion

Grilled Shrimp and Roasted Sweet Potato Skewers with Veggies transform simple ingredients into a colorful, nutritious dinner that the whole family will love.

These high-protein skewers offer endless customization, quick prep, and minimal cleanup—perfect for busy weeknights or weekend gatherings. Whether you grill outdoors or roast in the oven, this recipe delivers balanced nutrition wrapped in vibrant, delicious bites that make healthy eating feel like a treat.

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