grilled shrimp + veggies

shrimp on a platter with grilled eggplant, peppers and onions

When planning a meal for a gathering, I plan a menu that can be prepped in advance. A platter of vegetables can be grilled ahead of time and served at room temperature. The key is to cut the vegetables in large enough pieces so they won’t slip through the grill. I use a portion of the remaining vegetable marinade to season the shrimp, and grill it just before serving the meal, as it only takes a few minutes to cook. You could make risotto cakes ahead as well, if you are planning on a hungry crowd.

grilled shrimp + veggies

Serves: Serves 8


  • marinade:
  • ½ cup olive oil
  • juice of 2 limes
  • 2 cloves garlic, minced
  • 1 teaspoon oregano
  • 1 teaspoon thyme
  • 1 teaspoon rosemary
  • ½ teaspoon salt
  • ½ fresly ground pepper
  • 1 eggplant sliced into ½-inch rounds
  • 1 red pepper cut into 1-inch slices
  • 1 yellow pepper cut into 1-inch slices
  • 1 green pepper cut into 1-inch slices
  • 1 pound crimini mushrooms, cleaned and halved
  • 1 large sweet onion, cut into ½-inch rings
  • 1 green zucchini cut into ½-inch rounds
  • 1 yellow zucchini cut into ½-inch rounds
  • 2 pounds extra large, peeled and uncooked shrimp



Prepare marinade and set aside.


Slice the vegetables and place them in a non-reactive bowl or pan. Pour 2⁄3 of the marinade over the vegetables and stir to coat. Let sit for ½ hour to several hours in the refrigerator.


With a paper towel, pat the moisture from the shrimp and pour the remaining marinade over the shrimp and stir to coat. Refrigerate until ready to grill.


Preheat the grill to medium high heat and roast the vegetables in several batches. Lay them on a platter and tent with foil until ready to serve.


On a medium-hot grill, cook the shrimp until just pink, being careful not to over cook. Add the cooked shrimp to the vegetable platter and serve at room temperature.

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