There’s something about seafood on the grill that just feels like summer—whether it’s a backyard cookout or a breezy dinner on the patio. These Grilled Scallops and Shrimp Kabobs bring out the best of fresh seafood, kissed by an open flame and brightened with citrus and spice.
Juicy shrimp and tender scallops soak up a bold marinade of olive oil, lemon, lime, garlic, and a touch of cayenne for heat. The result? Perfectly charred, smoky bites with a tangy, slightly spicy kick.
But what really makes this dish special is its balance of indulgence and lightness. High in protein, low in carbs, and packed with healthy fats, these kabobs fit right into a healthy, clean-eating lifestyle—whether you’re focusing on weight loss or just love fresh, vibrant flavors.
In fact, seafood is one of the best lean protein sources.
What’s so Special About This Dish?
- The marinade does all the work. A simple blend of olive oil, citrus, and garlic infuses the seafood with deep flavor—no complicated prep required!
- It’s quick but impressive. Whether it’s a casual family dinner or a summer gathering, these kabobs look restaurant-worthy but come together in under 30 minutes.
- A perfect balance of flavors. The sweetness of scallops, the slight char from the grill, and the zesty heat from cayenne? Absolute perfection.
- It’s light yet satisfying. High in protein and healthy fats, this meal keeps you full without weighing you down.
- You can customize it easily. Swap lime for orange, add bell peppers between the seafood, or sprinkle fresh herbs on top for your own twist.
Grilled Scallops and Shrimp Kabobs Recipe
Equipment
- Grill or grill pan
- Mixing bowl
- Whisk
- Basting brush
- Skewers (wooden or metal)
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
- Soak wooden skewers in water for 15 minutes to prevent burning.
- In a bowl, whisk together olive oil, lemon juice, lime juice, garlic, salt, lemon pepper, and cayenne.
- Add shrimp and scallops to the marinade, coat well, and let sit for 10 minutes.
- Thread shrimp and scallops onto skewers, alternating them evenly.
- Preheat the grill to medium-high heat and lightly oil the grates.
- Grill kabobs for 2-3 minutes per side until shrimp turn pink and scallops have a golden sear.
- Remove from grill and let rest for a minute before serving.
- Serve hot with your favorite dipping sauce or a side of fresh salad.
Nutrition Info:
| Nutrition | Value |
| Calories | 231kcal |
| Carbohydrates | 5g |
| Protein | 12g |
| Fat | 19g |
| Sugars | 1g |
| Sodium | 846mg |
Variations to Create Fun in Your Dish!
- Miso-Butter Glaze – Instead of a citrus marinade, brush the kabobs with a mix of melted butter, white miso paste, and a splash of soy sauce for an umami-packed, caramelized finish.
- Harissa Heat – For a smoky North African twist, swap the cayenne for harissa paste and mix in a touch of honey. It brings a deep, slow-building heat that pairs beautifully with grilled seafood.
- Herb-Infused Skewers – Skip regular wooden skewers and use sturdy rosemary sprigs instead. They subtly infuse the seafood with a fresh, aromatic flavor as they grill.
- Coconut & Lime Marinade – Replace the olive oil with coconut milk and add a dash of fish sauce for a tropical, slightly creamy marinade that enhances the natural sweetness of the scallops and shrimp.
- Charcoal-Grilled Perfection – If using a charcoal grill, throw in a handful of soaked wood chips (applewood or cherry) for a delicate, smoky depth that takes the seafood to the next level.
- Crispy Panko Finish – For a unique texture, coat the scallops and shrimp lightly with seasoned panko crumbs before threading them onto the skewers. It creates a subtle crunch without deep-frying.
- Briny Umami Boost – Add finely chopped capers or a drizzle of anchovy oil to the marinade for an extra layer of depth that enhances the natural seafood flavors without overpowering them.
- Saffron-Lemon Drizzle – Steep a pinch of saffron in warm lemon juice and whisk it into a little olive oil for a luxurious finishing drizzle that adds warmth, color, and a hint of floral complexity.
John Lee’s love for cooking is deeply rooted in family tradition. Growing up, the men in his family took charge of the kitchen, turning every meal into a special occasion. From weekend barbecues to holiday feasts, food was more than sustenance—it was a way to connect.
Inspired by this upbringing, John developed a passion for creating dishes that bring people together. After meeting Joe Miller through mutual friends, he joined Food Landscape Insight to share his love for simple yet extraordinary cooking, crafting meals that tell a story and create lasting memories.
