There’s nothing like the smell of seafood hitting a hot grill, especially when it’s fresh Gulf shrimp and plump scallops sizzling over an open flame.
These Grilled Scallops and Shrimp Kabobs are all about simple, bold flavors—sweet shrimp, buttery scallops, and a citrusy marinade with just the right kick of spice. A quick grill gives them that perfect char while keeping them juicy inside.
I grew up watching my uncle grill seafood fresh from the bayou, always keeping it simple—good olive oil, bright citrus, and a touch of heat.
The trick? Pat the scallops dry before grilling to get that golden sear. And don’t over-marinate—too much citrus can start to “cook” the seafood.
I love serving these skewers with charred lemon halves and a sprinkle of flaky salt. If you make them, snap a photo—I’d love to see how you bring this Gulf Coast classic to life! Laissez les bons temps rouler!
What Makes This Recipe Special?
- Quick and Easy Preparation: As someone with a hectic schedule, I appreciate meals that don’t require hours in the kitchen. These kabobs are ready in a flash, making them perfect for weeknight dinners.
- Versatility at Its Best: I’ve experimented by adding different vegetables and even swapping in some salmon chunks. The recipe adapts beautifully, allowing you to tailor it to your preferences.
- Health-Conscious Delight: Balancing deliciousness with nutrition can be challenging, but this dish achieves it effortlessly. The lean protein from the seafood keeps me satisfied without any guilt.
- Crowd-Pleaser: Every time I serve these at gatherings, they’re a hit. Guests love the combination of flavors, and I’m always asked for the recipe.
Grilled Scallops and Shrimp Kabobs Recipe
Equipment
- Grill or grill pan
- Skewers (metal or soaked wooden skewers)
- Whisk (for marinade)
- Tongs (for flipping kabobs)
- Basting brush (optional, for extra marinade)
- Paper towels (for patting seafood dry)
Ingredients
- 18 Scallops
- 18 Large shrimp
- ½ Cup olive oil
- 6 Tbsp lemon juice
- 6 Tbsp lime juice
- 1 Tbsp Garlic finely chopped
- ¼ tsp Lemon pepper
- 1 tsp Kosher salt
- ½ tsp Cayenne pepper
- Wooden skewers
Instructions
- Place shrimp and scallops in a large Ziploc bag.
- In a bowl, mix all marinade ingredients and pour ¾ into the bag. Reserve the rest for basting.
- Refrigerate and marinate for 15-30 minutes, turning the bag occasionally.
- Soak wooden skewers in water for 1 hour, then pat dry.
- Drain and discard the marinade, then thread shrimp and scallops onto skewers.
- Preheat the grill to medium-high and grill skewers for 3-5 minutes per side, basting with reserved marinade.
- Cook until shrimp are pink, scallops are opaque, and both have grill marks. Serve immediately.
Nutrition
Variations That Will Help You Customize Your Dish!
- Marinade: Replace olive oil with ¼ cup melted butter and ¼ cup honey for a rich, caramelized finish.
- Spices: Swap cayenne for ½ tsp chipotle powder for a deeper smoky heat. Add ½ tsp smoked paprika for extra depth.
- Citrus: Reduce lemon juice to 3 Tbsp and increase lime juice to 9 Tbsp for a tangier kick.
- Basting Glaze: Mix 2 Tbsp honey, 2 Tbsp lime juice, and ½ tsp chipotle powder to brush on while grilling.
