Best Grilled Shrimp and Scallop Kabobs
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 Worcestershire sauce. Then they are grilled to perfection, making this kabob BEST tasting EVER!
Savory 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 summer barbecue instead of meat!
- A seafood kabob that is healthy and so delicious...you will see these kabobs disappear in no time!
- These are quick and easy to make!
- You can serve them over a bed of cooked rice with a green salad as a side and you’ll have a great meal!
How to Make Our Best Grilled Shrimp and Scallop Kabobs?
It is best to marinate the shellfish beforehand and for at least one hour before grilling them to achieve the best flavors.
*Follow along with our step-by-step directions, or jump down for our full recipe card below.
To make this dish, you will need some fresh scallops and shrimp from your local market, about 1 to 1.5 pounds of each shellfish.
Plus, additional Ingredients Needed to Make BEST Shrimp and Scallop Kabobs!
- 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
- Mixed Seafood Stew (Cioppino)
- Grilled Shrimp Kabobs with Arugula-Walnut Pesto
For additional seafood kabobs, try our Grilled Swordfish Kabobs, and our Grilled Jumbo Shrimp!
Have a wonderful and safe “Fourth of July” everyone! ENJOY!!
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
Nutrition Information:
Yield:
15 kabobsServing Size:
1 serving (1 kabob)Amount Per Serving: Calories: 132Total Fat: 7.5gCarbohydrates: 3.1gFiber: .1gSugar: 1.2gProtein: 12.7g
ABSOLUTELY FANTASTIC!!
Different, tantalizing, Special! Thank you so much for this recipe.
Thank you so much Sue, and welcome to our recipe blog, it’s so nice to meet you. So glad you enjoyed our recipe, and hope you will try a few more. thanks again and have a great week. 🙂
This 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!
Thank 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!:)
Omg, tastes like a really good steak, very impressed
So glad to hear!! Thank you Gordon for leaving a wonderful comment!
I made these last night! Such a great recipe and everyone enjoyed them! Thanks for sharing! ☺
So glad to hear! Thank you for leaving a comment and welcome to our recipe blog! Have a great weekend!
Got to try these, they look delicious!
Hi Jim! Thank you for stopping by and leaving a comment. Please let us know how our recipe turns out for you. Enjoy!
Great recipe. Tastes much better on the grill than under the broiler for some reason. Maybe the juices burn off.
We agree! Thank you for stopping by and leaving a lovely comment !!
if you dont have a lemon can you use just lime juice and be just as good?
I think it would be just as good! Go for it and let us know!
Oh My Gosh!!! This recipe sounds SO good! I will definitely have to try it!!
More lime and marinade over night. Also added cilantro which is a must i think.
Hi Anonymous! You are right! When we marinade over night and add some cilantro its even better! Go for it! Thanks for the tip! Enjoy!
Thanks, 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.
Thanks, 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.
Will try next weekend! Thanks…
oh it looks delicious- best ever is right!
You 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.
I 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.
HI 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.
Made 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?
What a great dish for the upcoming barbecue weekend!
So enjoyed this recipe – and your blog! Lovely flavors – looks fantastic – I've just signed up to follow you two!
Mary
Oh, my! These look fantastic! I know what I'm making next time shrimp is on sale!! Thanks for sharing 🙂