Grilled Shrimp Skewers with Quinoa, Zucchini and Tomatoes

gluten freeseafood
Grilled Shrimp Skewers with Quinoa, Zucchini and Tomatoes

Whether you have just a grill pan for the stovetop or a complete outdoor grill, you’ll be able to make this grilled shrimp plate with grilled tomatoes, zucchini, quinoa, and feta.

Grilled Shrimp Skewers with Quinoa, Zucchini and Tomatoes

This recipe is one of those that may look complicated, when in reality, it’s one of my easiest recipes! Shrimp cooks quickly and everything happens in the same place: on a grill or grill pan (except for the quinoa, of course.)

Grilled Shrimp Skewers with Quinoa, Zucchini and Tomatoes

This is a total throw together lunch – I actually came up with it while trying to clean out my refrigerator and not waste anything! That’s where I always find great inspiration, actually – it’s like my version of Chopped, just from my limited fridge leftovers.

The tomatoes burst to juicy perfection alongside the zucchini and shrimp so that every bite of this dish has juicy flavor. The feta gives this dish the salty flair it needs and the quinoa is a healthy, protein-packed grain that complements the lightness of the grilled shrimp.

Grilled Shrimp Skewers with Quinoa, Zucchini and Tomatoes

It’s just another way to use up those tomatoes and those summer zucchinis with your Inspiralizer!

And just a note – if you don’t like shrimp, chicken would work here as well! And if you’re vegetarian, skip the meats altogether and add some cannellini beans or tofu to this recipe. Of course, if you don’t have skewers, just cook the shrimp and ditch the skewer (less cleanup, anyways!)

Watch our video to learn how to spiralize zucchini using the Inspiralizer and subscribe to our YouTube channel to watch more videos:


Nutritional Information & Recipe

Serves 4

Grilled Shrimp Skewers with Quinoa, Zucchini and Tomatoes

10 minPrep Time

20 minCook Time

30 minTotal Time

Save RecipeSave Recipe


  • 2 tablespoons extra virgin olive oil
  • salt and pepper
  • ¼ teaspoon paprika
  • ½ teaspoon garlic powder
  • 1 teaspoon oregano
  • 1 pound fresh shrimp
  • 2 medium zucchinis, Blade A, noodles trimmed
  • 1 cup cherry tomatoes
  • 1 cup cooked quinoa
  • 1/3 cup crumbled feta
  • 1 lemon, quartered to serve


  1. In a medium bowl, add the olive oil, salt, pepper, paprika, garlic powder, and oregano. Add the shrimp, zucchini, and tomatoes and toss well to coat. Skewer the shrimp on metal skewers and set aside.
  2. Divide the quinoa onto plates or bowls and set aside.
  3. Heat a grill pan to medium-high heat and once heated, add the tomatoes and zucchini. Let cook, tossing occasionally, for 5 minutes until zucchini is charred. Divide the zucchini into the plates with the quinoa, leaving the tomatoes in the pan.
  4. Add the shrimp skewers to the grill pan and cook for 2-3 minutes per side or until shrimp is c-shaped and opaque
  5. Divide the quinoa into bowls and top with the shrimp, zucchini, and tomatoes and sprinkle with feta. Serve with lemon wedges.

Grilled Shrimp Skewers with Quinoa, Zucchini and Tomatoes

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Raushan says:
See food is my all-time favorite and I just love this recipe you've shared here with us. Thanks
Carly Glazer says:
So happy to hear!
Lydia Prange says:
Bought a Mealthy Pot earlier in the year after reading your recommendation- love it. Now have the crisplid as well - wondering if I could do the shrimp skewers with it - have a trivet with skewers that fits in. Recipe sounds good. Thanks. Lydia

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I have nothing prolific to say today (I’ve just been madly testing recipes for this project I’ll be announcing soon) except that today was the first day in my life that I actually enjoyed sliced tomatoes on a sandwich. 🍅 🍞⁣

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it got me thinking… I can’t be the only one. do you like raw tomatoes? 🤔

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