Grilled Bell Pepper & Shrimp Skewers

  • 2Servings
  • 1 Hr30MinPrep Time
  • 12MinCook Time
  • 1 Hr42MinTotal Time
Print Recipe
  • Recipe Type : None
  • Cuisine : None
  • Course : Dinner
  • Skill Level : Easy

Yummy! Whole30 Compliant! We are at the end of our 2nd week on Whole 30 and I miss chips and salsa so much! This recipe is great because you can use the bell peppers to scoop up the avocado salsa that's served with the dish! If I keep making food like this, I might be able to do a Whole30 Month #2! Ha! =D





  • 24 oz. large or jumbo raw shrimp, shelled 
  • 4 bell peppers (red, yellow, green), sliced into big chunks 
  • 1/3 cup white vinegar
  • 1/3 cup extra-virgin olive oil 
  • 2 limes, juiced
  • 4 cloves of garlic, minced
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1 lime, cut into wedges
  • 1 cup cilantro


  1. Put shrimp in a colander and run cold water over them for 10 minutes, move shrimp around a few times within the 10 minutes. 
  2. Peel shrimp. 
  3. Combine the white vinegar, olive oil, lime juice, garlic and spices together in a bowl. Mix well.
  4. Put shrimp in a large bowl and pour the marinade over the shrimp and turn to coat. Marinate in the fridge for 1 hour. 
  5. Meanwhile, soak skewers in water and slice the peppers into big chunks. 
  6. Put shrimp and bell peppers on skewers. 
  7. Heat grill to 500 degrees. 
  8. Cook skewered peppers and shrimp on one side for 5 minutes, flip and cook for another 7 minutes on the other side. 
  9. Take off grill and serve with Avocado Salsa, cilantro, and lime wedges! 
  10. Enjoy! 

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