# Grilled Red, White and Blue Shrimp and Halloumi Skewers > Patriotic skewers perfect for summer cookouts: plump shrimp, squeaky grilled halloumi and bursts of cherry tomatoes and blueberries threaded into red–white–blue kebabs and finished with a bright lemon-paprika dressing. Quick to prep, colorful on the grill, and ideal for sharing at backyard parties. Canonical URL: https://www.topshelf.recipes/recipes/grilled-red-white-blue-shrimp-halloumi-skewers ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: July 4, 2026 Last Updated: September 3, 2026 ## About This Recipe These red, white and blue skewers are built to be both showy and entirely practical on a crowded summer grill: the halloumi holds its shape and browns to a squeaky, salty crust while the shrimp take on a smoky, lemony gloss. The cherry tomatoes give a warm, caramelized pop and the blueberries—counterintuitively—stand up to the heat and offer brief bursts of sweet-tart relief that lift the savory duo of cheese and shellfish. Smoky paprika and bright lemon tie the components together so each bite feels balanced rather than gimmicky. What makes this version work is the little choreography behind it: split the marinade so you flavor the shrimp without contaminating the basting liquid, cook over a consistent medium-high heat so the shrimp and halloumi finish together, and leave a cool zone to protect the cheese if it starts to brown too fast. It’s ideal for a patriotic BBQ, poolside snack, or an easy shared starter for a summer dinner—especially when you want something fast to prep that still looks deliberate on the plate. ## Recipe Information - Prep Time: 20 minutes - Cook Time: 10 minutes - Total Time: 30 minutes - Servings: 4 - Difficulty: Easy - Category: Grilling ## Ingredients ### Soak skewers, marinate shrimp and prep cheese/fruit - 1 lb large shrimp, peeled and deveined - 8 oz halloumi cheese (firm), cut into 1-inch cubes - 16 count cherry tomatoes (red) - 1 cup fresh blueberries (blue) - 8 skewers wooden skewers (soaked 20–30 minutes) ### Make the lemon-paprika marinade - 3 tbsp extra-virgin olive oil - 2 tbsp fresh lemon juice - 2 cloves garlic, minced - 1 tsp smoked paprika - 1 1/2 tsp kosher salt & freshly ground black pepper ## Ingredient Guide ### halloumi cheese (firm) Halloumi is a firm, brined cheese from Cyprus and the Eastern Mediterranean, traditionally made from sheep and goat’s milk (often with some cow’s milk). It has a salty, tangy flavor and a distinctive squeaky, meaty texture with a high melting point, so it grills or sears without falling apart. You can find it at well-stocked supermarkets, Greek/Mediterranean shops, or cheese counters. Good substitutes are paneer or queso blanco/panela (for similar grilling behavior) or firm tofu if you need a dairy-free option. ## Instructions ### 1. Make the lemon-paprika marinade In a bowl whisk together the olive oil, lemon juice, minced garlic, smoked paprika and kosher salt & pepper until emulsified. Reserve half the mixture in a separate small bowl for basting, and use the other half to marinate the shrimp; set the reserved portion aside. ### 2. Soak skewers, marinate shrimp and prep cheese/fruit Place wooden skewers in cold water to soak 20–30 minutes to prevent burning. Pat the shrimp dry, toss with the marinade and let sit while you cut the halloumi into 1-inch cubes and rinse the blueberries and cherry tomatoes (about 10–15 minutes total). ### 3. Thread the skewers Thread ingredients in a red–white–blue pattern on each soaked skewer—for example: cherry tomato (red), shrimp, halloumi (white), blueberry (blue), and repeat until the skewer is filled, leaving a little space at the ends for turning. Make 8 skewers total so each person can have two skewers (servings = 4). ### 4. Preheat and oil the grill Preheat a gas or charcoal grill to medium-high (about 400°F / 205°C). Brush the grill grates lightly with oil or use a well-oiled grill basket to keep the halloumi from sticking. ### 5. Grill until shrimp is opaque and halloumi is golden Place skewers on the hot grill and cook 2–3 minutes per side, turning to get even char and golden halloumi; total cooking time is about 8–10 minutes. During the last 3–4 minutes, baste occasionally with the reserved marinade and move skewers to a cooler part of the grill if the cheese browns too fast. ### 6. Rest and serve Transfer skewers to a platter and let rest 2 minutes; finish with a light sprinkle of salt and an extra drizzle of reserved marinade if desired. Serve hot—recommend 2 skewers per person as a snack or appetizer. ## Nutrition Estimated nutrition per serving (2 skewers): - Calories: 432 kcal - Protein: 60.4 g - Carbohydrates: 15.6 g - Fat: 13.9 g - Saturated Fat: 2 g - Trans Fat: 0 g - Fiber: 3.8 g - Sugar: 10.3 g - Added Sugars: 0 g - Cholesterol: 257 mg - Sodium: 460 mg - Potassium: 832 mg - Calcium: 132 mg - Iron: 3.7 mg - Vitamin D: 0 mcg ## Tips ### Soak Wooden Skewers Fully Soak for at least 20–30 minutes so the ends won’t burn; double-or triple-stack skewers if you’re threading heavy ingredients to prevent twisting. ### Pat Shrimp Dry Drying shrimp before marinating helps the oil and lemon cling and promotes better searing rather than steaming on the grill. ### Reserve Marinade For Basting Set aside half the dressing before adding raw shrimp so you can baste safely during grilling without cross-contamination. ### Create A Cooler Zone Leave one area of the grill slightly cooler so you can move skewers if the halloumi browns too quickly while the shrimp still need time to finish. ### Protect Delicate Blueberries Thread blueberries between firmer items like halloumi to avoid direct intense heat and reduce the chance they burst on the grill. ## Variations and Substitutions ### Vegetarian Swap: Tofu Use extra-firm tofu marinated and lightly pressed in place of shrimp; grill until edges are crisp and treat like halloumi on the skewer. ### Mediterranean Herb Twist Add chopped oregano and mint to the lemon-paprika dressing and swap blueberries for kalamata olives for a savory Mediterranean flavor. ### Spicy Smoky Version Stir in 1 teaspoon of cayenne or a small spoonful of chipotle in adobo to the marinade for heat that complements the smoked paprika. ### Cheese Alternate: Paneer If halloumi is unavailable, grill firm paneer the same way—its neutral flavor will pick up the lemon and paprika while retaining a firm texture. ## Notes These skewers are a festive, hands-on option for BBQs and holiday gatherings. Home cooks will love how fast they come together and how reliably the halloumi holds its shape on the grill. ### Storage and Make-Ahead Store leftover skewers in an airtight container in the refrigerator for up to 48 hours; note the halloumi will soften and the blueberries will be softer after chilling. To reheat, warm gently on a hot skillet or return to the grill for 1–2 minutes per side to restore some char—avoid microwaving, which makes the cheese rubbery and the shrimp tough. Do not freeze assembled skewers with tomatoes or blueberries, as their textures collapse; you can freeze raw shrimp separately if needed. ### Serving Suggestions Serve the skewers on a long platter with lemon wedges and a scattering of chopped parsley or mint for brightness. Pair with a chilled orzo salad or a charred corn and avocado salad to echo the grill notes, and offer a cooling yogurt-dill or tzatziki dip on the side. For drinks, a dry rosé, a crisp pilsner, or a citrusy gin and tonic are excellent matches. ## Frequently Asked Questions ### Can I use frozen shrimp? Yes—thaw completely in the refrigerator (or under cold running water), pat dry thoroughly, then marinate as directed; excess moisture will prevent proper searing. ### How long should I marinate the shrimp? Large shrimp only need 10–20 minutes in the lemon-paprika marinade; longer acid exposure can begin to 'cook' the shrimp and change their texture. ### Is it safe to baste with the reserved marinade? Only baste with the portion you reserved before the shrimp were added; do not reuse marinade that has been in contact with raw shrimp unless you bring it to a boil first. ### How can I tell when the shrimp are done? Cooked shrimp will turn opaque and curl into a loose C-shape; if they tighten into an O, they’re likely overcooked. Usually 2–3 minutes per side on medium-high heat is sufficient. ### My halloumi sticks to the grill—what did I do wrong? Make sure the grates are clean and well-oiled and the grill is properly preheated; a hot grate helps form a sear that releases the cheese, and using a grill basket or skewering the cheese with other items reduces direct contact. ## Related Recipes and Guides - [Tandoori Yogurt Marinated Grilled Chicken (Tandoori Style on the Grill)](https://www.topshelf.recipes/recipes/tandoori-yogurt-marinated-grilled-chicken) - [Labor Day Grilled Lobster Rolls with Charred Scallion Brown Butter & Lemon‑Herb Aioli](https://www.topshelf.recipes/recipes/labour-day-grilled-lobster-rolls-charred-scallion-brown-butter-lemon-herb-aioli) - [Bulgogi Smash Burger](https://www.topshelf.recipes/recipes/bulgogi-smash-burger) - [Campfire‑Smoked Potato Salad with Mustard‑Bacon Vinaigrette — A Labor Day Grilling Side for Steak](https://www.topshelf.recipes/recipes/campfire-smoked-potato-salad-mustard-bacon-vinaigrette) - [Hanger Steak with Shallot Sauce](https://www.topshelf.recipes/recipes/hanger-steak-with-shallot-sauce) - [Grilled Pineapple Upside-Down Cake](https://www.topshelf.recipes/recipes/grilled-pineapple-upside-down-cake) - [Summer Grilling Recipe Ideas for Weeknights, Weekends, and Backyard Parties](https://www.topshelf.recipes/articles/summer-grilling-recipe-ideas) - [Summer Seafood on the Grill](https://www.topshelf.recipes/articles/summer-seafood-on-the-grill) - [Trending Global Grill Mashups: 10 Cross‑Cultural Skewers & Street‑Food Techniques to Try This Season](https://www.topshelf.recipes/articles/trending-global-grill-mashups-10-cross-cultural-skewers)