It’s no secret that I love shrimp. I could eat shrimp everyday – and have been obsessed with it since I was a young girl. My mom used to go to a local fish market weekly and I always tagged along because the owner would always give me a huge, cooked shrimp to nosh on while my mom placed her order. One of the first recipes I made on my own was a spicy shrimp vindaloo and it’s been a feature in many of my recipes ever since.

Shrimp is not only a delicious addition to a keto diet, this little sea creature is also one of the best sources of Astaxanthin – and anti-oxidant and anti-inflammatory that is known to decrease the risk of diabetes-related complications as well as ward of some cancers. Shrimp also packs in a significant amount of selenium, which is also known for fighting diabetes as well as cardiovascular disease and also helps with cognitive function. And, shrimp is also, like other fatty fish, a solid source of Omega-3 fatty acids.

As I’ve mentioned, I have been loving to grill all summer and grilled shrimp is so much better than cooking in on a skillet! This grilled shrimp and vegetable on skewers has been on repeat at my home this summer – popping with flavor, it’s perfect for a light main dish or a side for those summer barbecues.

Grilled Shrimp Skewers and Vegetables with Mustard Glaze


Grilled Shrimp Skewers and Vegetables with Mustard Glaze

Grilling shrimp is the best way to prepare the sweet shellfish if you can, and with some crisp veggies and a mustard glaze, this will become one of your go-to summer recipes.
Course Appetizer, bbq, lunch
Cuisine American
Keyword barbecue
Prep Time 5 minutes
Cook Time 6 minutes
Total Time 11 minutes
Servings 4
Calories 133kcal



  • 12 whole jumbo shrimp shelled and deveined, tails on
  • 1/2 red bell pepper cut into 1" chunks
  • 1/2 yellow bell pepper cut into 1" chunks
  • 1/2 green bell pepper cut into 1" chunks
  • 1/2 red onion cut into wedges

For the Mustard Glaze

  • 1/4 cup extra-virgin olive oil or avocado oil
  • 1 tbsp whole grain mustard
  • 1 tbsp keto honey or sweetener if you can't find keto honey
  • 1 tsp rice wine vinegar


For the Mustard Glaze

  • Combine all glaze ingredients in a small bowl and whisk until smooth.

To Assemble the Skewers

  • Lightly coat the skewers with cooking spray
  • Assemble the skewers by alternating vegetables with shrimp – 3 shrimp to each skewer
    Grilled Shrimp Skewers and Vegetables with Mustard Glaze
  • Heat up the grill to medium-high (400°F). Lightly spray the grates to prevent sticking.
  • Place the shrimp and vegetable skewers on the grill and using a pastry or silicone brush, brush 1/2 of the glaze on the skewers.
  • Grill for about 4 – 5 minutes until shrimp start to turn opaque and pink.
  • Flip carefully, brush remaining glaze on the other side of the skewers and grill 4 – 5 minutes more until completely opaque and a beautiful pink-orange color.
  • Serve immediately.


Calories: 133kcal | Carbohydrates: 2g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 4mg | Sodium: 123mg | Potassium: 79mg | Fiber: 1g | Sugar: 1g | Vitamin A: 117IU | Vitamin C: 42mg | Calcium: 10mg | Iron: 0.3mg

The post Grilled Shrimp Skewers and Vegetables with Mustard Glaze appeared first on Ketology – Keto Recipes, Tips and Hacks for Women.