Best Grilled Shrimp and Scallop Kabobs. Try our Grilled Shrimp and Scallop Kabobs that are out of this world! Both shrimps and scallops are infused with wonderful citrus flavors from lemon and lime mixed with Worchestershire sauce. Then they are grilled to perfection, making this kabob BEST tasting EVER!
Grilled Shrimp and Scallop Kabobs…
- The best part is that it’s low fat and low in calories!
- It is a refreshing change and a light dish for a spring and summer barbecue instead of meat!
- A seafood kabob that is healthy, mouth-watering, and so delicious…you will see these kabobs disappear in no time!
- These are quick and easy to make!
- It is best to marinate the shellfish beforehand and for at least one hour before grilling them to achieve the best flavors.
- You can serve them over a bed of rice with a salad and you have a great meal!
How to Make Our Best Grilled Shrimp and Scallop Kabobs?
*Follow along with our step-by-step directions for this recipe, or jump down for our full recipe card below.
To make this dish, you will need some fresh scallops and shrimps from your local market. About 1 to 1.5 pounds of each shellfish.
Additional Ingredients Needed to Make These BEST Shrimp and Scallop Kabobs! (with links to amazon)
- garlic powder
- paprika
- sea salt
- cayenne pepper
- fresh black pepper
- Worcestershire sauce ( Lea & Perrins)
- wooden 8″ kabob sticks
Directions to make our Grilled Shrimp and Scallop Kabobs:
1. First, soak wooden kabob sticks in water for one hour. Remove, and let them slightly dry.
2. Next, place shrimp and scallops in a resealable plastic bag, then insert them into another plastic bag to prevent leakage.
3. In a large bowl, combine all ingredients and microwave for 1-2 minutes or until the butter is melted. Stir and set aside about 1/3 of the juice for basting.
4. Pour the remaining marinade over the shrimp and scallops. Seal the bag and refrigerate for one hour or overnight, turning the bag over occasionally.
5. Drain and discard the marinade. You will notice that some of the juice has hardened because of the butter…This is how it is supposed to look.
6. Thread kabobs alternately using scallops and shrimp.
7. Heat the grill on medium heat. Then place the kabobs on the BBQ uncovered, over medium heat, and grill for about 3 to 5 minutes per side, turning once.
8. Brush each side with the remaining marinade. Grill until shrimp turns pink and scallops are opaque. Remove and serve.
ENJOY!!
NOTES and TIPS for these grilled kabobs…
- Add a bunch of chopped cilantro to the marinade, the more the better.
- Toss in some chopped jalapenos for some heat.
- Let it marinate overnight, it becomes even better!
- Use only lemon juice or just lime juice, as long as you double the amounts.
Additional recipes for Shrimp and Scallops…
- Seared Sea Scallops Over Pesto Sauce.
- Easy Baked Shrimp Scampi Dinner.
- Easy Italian Shrimp Salad.
- Grilled Shrimp Kabobs with Arugula-Walnut Pesto.
For additional seafood kabobs, try our Grilled Swordfish Kabobs, and our Grilled Jumbo Shrimp!
Yield: 15 kabobs
Best Grilled Shrimp and Scallop Kabobs
Our Grilled Shrimp and Scallop Kabobs are out of this world! Shrimps and scallops infused with wonderful citrus flavors from lemon and lime mixed with Worchestershire sauce, then grilled to perfection, making this kabob BEST tasting EVER!
Prep Time
10 minutes
Cook Time
3 minutes
Total Time
13 minutes
Ingredients
- 30 Large Shrimps, peeled and deveined -(you can use frozen)
- 30 Sea Scallops
- 1/2 cup of Smart Butter or Olive Oil
- 6 Tbsp. lemon juice
- 6 Tbsp. lime juice
- 2 tsp. garlic powder
- 1 tsp. paprika
- 1 tsp. sea salt
- 1/2 tsp. cayenne pepper
- 1/4 tsp. fresh black pepper
- 5 Tbsp. Worcestershire sauce ( Lea & Perrins)
- 12 to 15 (or more) wooden 8" kabob sticks
Instructions
- Soak wooden kabob sticks in water for one hour. Remove, let dry.
- Place shrimp and scallops in a reusable plastic bag, then insert them into another plastic bag to prevent leakage.
- In a large bowl, combine all ingredients and microwave for 1-2 minutes or until the butter is melted.
- Stir and set aside about 1/3 of the juice for basting.
- Pour the remaining marinade over the shrimp and scallops.
- Seal bag and refrigerate for one hour or overnight, turning bag over occasionally.
- Drain and discard the marinade - you will notice that some of the juice has hardened because of the butter...This is how it is supposed to look.
- Thread kabobs alternately using scallops and shrimp.
- Heat the grill, and place them on the BBQ uncovered, over medium heat, and grill for about 3 to 5 minutes per side, turning once.
- Brush each side with the remaining marinade.
- Grill until shrimp turns pink and scallops are opaque.
- Yields 15 Kabobs
28 Comments
ASTRA
July 22, 2021 at 11:10 pmThis is a fantastic recipe. Everyone was blown away by the flavor, including unexpected company that conveniently decided to show up for these kebabs.
Will be making these regularly throughout the summer!
by Anna and Liz
July 22, 2021 at 11:50 pmThank you, Astra! So glad to hear! .. and thanks so much for taking the time to stop by to leave us a comment about your outcome. We really appreciate it. Have a great weekend!:)
Day 17 of the 30 Day COVID-19 Dinner Challenge: Kabobing » MHW Creative Works
June 29, 2020 at 5:08 pm[…] Since we had already made scallops during the thirty-day dinner challenge Kate searched for a recipe that would take making scallops in a direction we have not pursued until now: Kabobing. She used the recipe “Best Grilled Shrimp and Scallop Kabobs”: https://2sistersrecipes.com/best-grilled-shrimp-and-scallop-kabobs/ […]
by Anna and Liz
June 29, 2020 at 9:53 pmThank you so much!
Gordon
July 5, 2019 at 10:03 pmOmg, tastes like a really good steak, very impressed
by Anna and Liz
July 6, 2019 at 4:29 pmSo glad to hear!! Thank you Gordon for leaving a wonderful comment!
MMotley
June 19, 2016 at 1:02 pmI made these last night! Such a great recipe and everyone enjoyed them! Thanks for sharing! ☺
annaliz
June 25, 2016 at 3:05 pmSo glad to hear! Thank you for leaving a comment and welcome to our recipe blog! Have a great weekend!
Jim Barnett
October 3, 2014 at 4:20 pmGot to try these, they look delicious!
annaliz
October 4, 2014 at 9:40 pmHi Jim! Thank you for stopping by and leaving a comment. Please let us know how our recipe turns out for you. Enjoy!
Anonymous
September 9, 2014 at 10:15 pmGreat recipe. Tastes much better on the grill than under the broiler for some reason. Maybe the juices burn off.
annaliz
September 16, 2014 at 8:17 pmWe agree! Thank you for stopping by and leaving a lovely comment !!
Anonymous
August 24, 2013 at 10:09 pmif you dont have a lemon can you use just lime juice and be just as good?
annaliz
August 27, 2014 at 1:08 amI think it would be just as good! Go for it and let us know!
Anonymous
August 14, 2013 at 3:14 amOh My Gosh!!! This recipe sounds SO good! I will definitely have to try it!!
Anonymous
July 28, 2013 at 3:54 amMore lime and marinade over night. Also added cilantro which is a must i think.
annaliz
July 29, 2013 at 2:19 amHi Anonymous! You are right! When we marinade over night and add some cilantro its even better! Go for it! Thanks for the tip! Enjoy!
annaliz
June 12, 2013 at 2:06 amThanks, we hope you enjoy them as much as we do. Please keep in mind, we don't like to add a lot of salt to our foods.
annaliz
June 12, 2013 at 2:05 amThanks, we hope you enjoy them as much as we do. Please keep in mind, we don't like to add a lot of salt to our foods.
Anonymous
June 11, 2013 at 10:06 pmWill try next weekend! Thanks…
Kitchen Belleicious
July 12, 2012 at 6:23 pmoh it looks delicious- best ever is right!
Tricia @ saving room for dessert
July 11, 2012 at 1:05 pmYou read my mind! I've been thinking about scallops for a long time and was about to start my search for a great kabob recipe. Search no more! Looks delicious.
Cookin' Canuck
July 5, 2011 at 6:48 pmI adore both shrimp and scallops and I'm certain that these would be a hit with my family, too.
It is kabob week at Get Grillin’. Family Fresh Cooking & I would love it if you linked up this recipe & up to 2 other kabob recipes you may have. http://bit.ly/j9keva
annaliz
July 4, 2011 at 2:01 pmHI Pam! Liz suggests you can add more lime juice. I prefer to add a teaspoon of cayenne pepper to the marinade to bring out the flavors.
Not sure, but the green peppers and onions sound delicious with this kabob as well.
Pam
July 4, 2011 at 1:07 pmMade them yesterday and they were delicious. I do think they need just a bit more punch, but I'm not sure what that would be. Maybe bay seasoning, or possibly some peppers and onions on the kabob. Any thoughts?
Joanne
June 30, 2011 at 12:33 pmWhat a great dish for the upcoming barbecue weekend!
Inside a British Mum's Kitchen
June 30, 2011 at 12:51 amSo enjoyed this recipe – and your blog! Lovely flavors – looks fantastic – I've just signed up to follow you two!
Mary
Cooking Creation
June 29, 2011 at 7:05 pmOh, my! These look fantastic! I know what I'm making next time shrimp is on sale!! Thanks for sharing 🙂