There’s something undeniably satisfying about threading fresh seafood onto skewers and grilling it to perfection. For me, this recipe takes me back to breezy summer evenings by the shore, where the aroma of smoky scallops and shrimp mingles with the salty air.
These kabobs aren’t just a feast for the senses—they’re a powerhouse of lean protein, ideal for light yet indulgent meals that feel like a mini vacation on your plate. Did you know that seafood like shrimp and scallops is packed with omega-3 fatty acids, which support heart health and reduce inflammation?
It’s like savoring delicious bites of wellness. The magic lies in the marinade—a vibrant blend of olive oil, garlic, lemon juice, and a hint of smoked paprika. This simple mixture infuses the seafood with zesty brightness and subtle heat, caramelizing beautifully on the grill.
The result? Juicy, tender morsels with a slight char that you’ll keep coming back to. Bonus tip: alternate your scallops and shrimp with colorful bell peppers or zucchini for a kabob that’s as visually stunning as it is delicious.
These kabobs have become a staple for casual weeknight dinners and backyard barbecues alike. What’s not to love about easy prep, bold flavors, and that perfect sear?
Flavor Bomb Alert!
- A Burst of Freshness: The lemon-garlic marinade makes every bite zing with brightness, balancing the smoky char perfectly.
- Weeknight Hero: Ready in under 30 minutes, these kabobs have saved me countless times on busy evenings.
- Endless Customization: I’ve swapped in mushrooms and pineapple for a tropical twist—delicious every time!
- Nutritious Yet Decadent: High in protein and omega-3s, these kabobs leave you full and guilt-free.
- Crowd-Pleaser: They always disappear first at cookouts—proof they’re a hit with everyone, seafood lover or not.
Grilled Scallops And Shrimp Kabobs Recipe
Equipment
- Large Ziploc freezer bag
- Cutting board
- Spatula
- Knife
- Wooden skewers
Ingredients
- 6 tbsp lemon juice
- 18 Large shrimp
- ½ tsp Cayenne pepper
- 18 Scallops
- 1 tsp Kosher salt
- ½ cup olive oil
- 1 tbsp Garlic finely chopped
- 6 tsp lime juice
- 1 tsp dried or 1 tablespoon fresh parsley
- 1 tsp onion powder
- 1 tsp dried or 1 teaspoon fresh chives
- ¼ tsp Lemon pepper
- 8 oz bacon diced
Instructions
- Put the shrimp and scallops into a large Ziploc freezer bag.
- Mix all other ingredients in a bowl until well combined.
- Pour ¾ of the marinade into the bag with the shrimp and scallops, reserving ¼ for basting.
- Seal the bag, place it in the refrigerator, and marinate for 15-30 minutes, turning occasionally.
- Soak wooden skewers in water for at least 1 hour, then remove and pat dry with a paper towel.
- Sprinkle parsley, dill, chives, onion.
- Drain and discard the marinade from the shrimp and scallops.
- Thread the shrimp and scallops onto the skewers, alternating between them.
- Preheat the grill to medium-high heat.
- Grill the skewers for 3-5 minutes per side, basting with the reserved marinade.
- Cook until the shrimp turn pink, the scallops are opaque, and both have nice grill marks.
Notes
- Ensure the shrimp and scallops are patted dry before marinating to help the marinade adhere better.
- Avoid over-marinating, as the acid in the marinade can start cooking the seafood.
| Nutrition | Value |
| Calories | 231kcal |
| Carbohydrates | 5g |
| Fat | 9g |
| Protein | 12g |
| Cholesterol | 1g |
Variations To Help You Customise Your Dish!
- Add Protein: Toss in cooked ground turkey, chicken, or shrimp for a hearty, protein-packed meal.
- Spice It Up: Add chili flakes, cayenne pepper, or a dash of hot sauce for a spicy kick.
- Asian-Inspired Twist: Mix in soy sauce, sesame oil, and ginger for a stir-fry-style flavor.
- Cheesy Delight: Stir in shredded cheese or sprinkle grated Parmesan on top for a creamy finish.
- Vegetarian Boost: Include mushrooms, zucchini, or spinach for added texture and nutrients.
