Grilled Scallops and Shrimp Kabobs Recipe With Garlic Butter

Grilled scallops and shrimp kabobs bring smoky, charred flavors to any backyard gathering or weeknight meal.

Skewered seafood cooked over open flames creates a meal that feels special without requiring hours in the kitchen.

The combination works beautifully for casual dinners, summer parties, or when you want something light but satisfying.

High heat caramelizes the outside while keeping everything tender inside, creating contrast in every bite.

Kabobs make serving easy and cleanup minimal, which means more time enjoying good food with good company.

Seafood on skewers looks impressive on any plate, making everyday meals feel more elevated.

Fire up the grill and give yourself a simple way to enjoy ocean-fresh flavors at home.

Why Grilled Scallops and Shrimp Kabobs Stands Out

• Seafood Simplicity: These kabobs turn a potentially tricky seafood dish into a straightforward grilling adventure that even casual cooks can master with confidence.
• Quick Dinner Hero: When your family craves something special without complex preparation, these kabobs deliver restaurant-quality flavor right from your backyard grill.
• Fresh and Flexible: With just a simple marinade and basic ingredients, you can transform standard seafood into a delightful meal that adapts to whatever vegetables or sides you prefer.
• Crowd-Pleasing Protein: Perfectly seasoned shrimp and scallops create a protein-packed dish that looks impressive but requires minimal cooking skills to execute beautifully.

Ingredients Used in Grilled Scallops and Shrimp Kabobs

• Scallops (18): Plump, sweet sea gems that will create a luxurious base for your kabobs.
• Large Shrimp (18): Succulent shellfish that pair perfectly with scallops for a delightful grilling experience.

• Olive Oil (½ Cup): Smooth, rich liquid that helps carry flavor and prevent seafood from sticking to the grill.
• Lemon Juice (6 Tbsp), Lime Juice (6 Tbsp): Bright, zesty citrus juices that will tenderize and add tang to your seafood.

• Garlic (1 Tbsp, finely chopped): Aromatic flavor booster that complements seafood beautifully.
• Kosher Salt (1 tsp): Essential seasoning that enhances the natural sweetness of scallops and shrimp.
• Lemon Pepper (¼ tsp): Provides a subtle, tangy kick to your kabobs.
• Cayenne Pepper (½ tsp): Adds a gentle heat that brings warmth to the dish.

• Wooden Skewers: Necessary for creating elegant and easy-to-handle kabobs for grilling.

Tools Used for Grilled Scallops and Shrimp Kabobs

• Grill or Barbecue: Your main cooking surface for getting those perfect char marks and smoky flavor on the seafood kabobs.
• Large Ziploc Bag: Essential for marinating shrimp and scallops evenly and keeping your refrigerator mess-free.
• Mixing Bowl: Where you’ll combine all marinade ingredients for coating your seafood.
• Wooden Skewers (12-inch): Crucial for creating kabobs and helping you handle seafood easily on the grill.
• Basting Brush: Perfect for spreading the reserved marinade and adding extra flavor during grilling.
• Sharp Kitchen Knife: Helpful for preparing ingredients and checking seafood doneness.
• Tongs: Necessary for safely turning kabobs and moving them around the grill without piercing the delicate seafood.
• Cutting Board: Provides a clean surface for ingredient preparation and skewering.
• Measuring Cups/Spoons: Ensure accurate marinade ingredient proportions for consistent taste.

How to Prepare Grilled Scallops and Shrimp Kabobs

Smart Notes for Grilled Scallops and Shrimp Kabobs

• Don’t soak seafood too long, or the acid will make your shrimp and scallops tough and rubbery.
• Thread your seafood tightly together but not squished, ensuring even cooking and beautiful presentation.
• Soaking wooden skewers prevents burning and keeps your kabobs from sticking on the grill.
• Medium-high heat creates perfect caramelization without overcooking delicate seafood.
• Brush reserved marinade during grilling to boost flavor and keep kabobs moist.

Different Takes on Grilled Scallops and Shrimp Kabobs

• Vegetarian Kabob Swap: Replace seafood with firm tofu or tempeh chunks, marinating for the same time to soak up those tasty flavors.
• Low-Carb Protein Option: Swap out seafood for chicken breast pieces, cutting them into similar-sized chunks for even grilling.
• Spicy Herb Remix: Add chopped jalapeños or red pepper flakes to your marinade for a zesty kick that brings extra heat to your kabobs.
• Mediterranean Style Upgrade: Sprinkle fresh chopped herbs like oregano and mint after grilling to transform the kabobs with a bright Mediterranean feel.

How to Serve Grilled Scallops and Shrimp Kabobs

• Perfectly Serve on Platter: Arrange kabobs on a large white platter with fresh lemon wedges scattered around for a beautiful presentation that lets your guests squeeze extra citrus over the seafood.
• Smart Pairing with Sides: Serve these kabobs over a bed of herbed rice or alongside a crisp summer salad with mixed greens to balance the rich, grilled seafood flavors.
• Wine Selection Strategy: Choose a chilled Sauvignon Blanc or dry Pinot Grigio to complement the delicate seafood and cut through the marinade’s brightness.
• Garnish Like a Pro: Sprinkle chopped fresh parsley or chives over the hot kabobs right before serving to add color and a fresh herb touch that makes your dish look restaurant-quality.

Storage Guidance For Shrimp And Scallop Kabobs

• Store leftover kabobs in an airtight container in the refrigerator for up to two days, making sure the seafood is completely cooled before sealing.
• Reheat gently in a skillet with a splash of olive oil over low heat, turning carefully to prevent breaking the delicate seafood pieces.
• For best texture, eat cold straight from the fridge as a quick protein-packed snack, added to salads or tucked into a wrap with fresh greens.
• Avoid microwaving if possible, as it can make the scallops and shrimp tough and rubbery, destroying the tender texture from the original grilling.

Grilled Scallops and Shrimp Kabobs Answers To Common Questions

Grilled Scallops and Shrimp Kabobs Recipe

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4.9 from 31 reviews

• Total Time: 1 hours 36-40 minutes
• Yield: 6 to 9 1x

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Description

Grilled Scallops and Shrimp Kabobs deliver marine deliciousness straight from your backyard grill, letting you savor summer’s coastal flavors with zero fuss. Tender seafood threads onto skewers, seasoned simply and charred to golden perfection for an instant dinner winner your family will devour.

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Ingredients

Scale 1x2x3x

Main Proteins:

• 18 Scallops
• 18 Large shrimp

Marinade/Seasoning:

• ½ Cup olive oil
• 6 Tablespoons lemon juice
• 6 Tablespoons lime juice
• 1 Tablespoon garlic, finely chopped
• 1 Teaspoon kosher salt
• ¼ Teaspoon lemon pepper
• ½ Teaspoon cayenne pepper

Cooking Tool:

• Wooden skewers

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Instructions

1. Combine 18 scallops and 18 large shrimp in a large resealable plastic bag for easy marinating.
2. Whisk ½ cup olive oil, 6 tablespoons lemon juice, 6 tablespoons lime juice, 1 tablespoon finely chopped garlic, ¼ teaspoon lemon pepper, 1 teaspoon kosher salt, and ½ teaspoon cayenne pepper in a bowl.
3. Pour ¾ of the marinade over the seafood, reserving the remaining portion for basting. Seal the bag and gently massage to coat evenly.
4. Refrigerate the seafood for 15-30 minutes, occasionally turning the bag to ensure consistent flavor distribution.
5. Submerge wooden skewers in cold water for 1 hour to prevent burning during grilling. Thoroughly pat them dry afterward.
6. Remove seafood from marinade and discard the used liquid. Carefully thread 18 scallops and 18 shrimp onto the prepared skewers.
7. Heat grill to 400°F, creating a medium-high direct heat zone. Place skewers on the grill grate.
8. Cook for 3-4 minutes on the first side, brushing with reserved marinade. Flip and grill an additional 3-4 minutes.
9. Check doneness by ensuring shrimp turn completely pink and scallops become opaque with light golden grill marks.
10. Transfer kabobs immediately to a serving platter and enjoy while hot and fresh.

Notes

• Marinate seafood carefully to prevent the acid from “cooking” the proteins and making them tough, so stick to the recommended 15-30 minute timeframe.
• Wooden skewers need thorough soaking to prevent burning, but pat them completely dry before threading seafood to help achieve beautiful grill marks.
• Keep your grill temperature consistent and watch carefully, as shrimp and scallops cook quickly and can become rubbery if overcooked.
• For gluten-free version, replace soy sauce with tamari and ensure all marinade ingredients are certified gluten-free.

• Prep Time: 1 hour 30 minutes
• Cook Time: 6-10 minutes
• Category: Shrimp
• Method: Grilling
• Cuisine: American

Nutrition

• Serving Size: 6 to 9
• Calories: 193 kcal
• Sugar: 1 g
• Sodium: 350 mg
• Fat: 11 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 9.5 g
• Trans Fat: 0 g
• Carbohydrates: 2 g
• Fiber: 0.3 g
• Protein: 21 g
• Cholesterol: 115 mg