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Freshly grilled shrimp and scallop kabobs resting on a plate, garnished with fresh herbs and served with a side of dipping sauce. The kabobs are hot, flavorful, and ready to be enjoyed.

Grilled Scallops and Shrimp Kabobs Recipe

Juicy shrimp and tender scallops marinated in citrus, garlic, and spice, then grilled to perfection. These kabobs are light, flavorful, and easy to make—perfect for a fresh, healthy meal!
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Prep Time 15 minutes
Cook Time 12 minutes
Additional Time 30 minutes
Total Time 57 minutes
Course Main Course
Cuisine American, Mediterranean
Servings 6
Calories 231 kcal

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.
    A glass bowl filled with water on a white marble cooktop, with wooden skewers fully submerged to prevent burning during grilling. The water glistens under the light, ensuring the skewers are well-soaked.
  • In a bowl, whisk together olive oil, lemon juice, lime juice, garlic, salt, lemon pepper, and cayenne.
    A glass mixing bowl on a white marble cooktop containing olive oil, lemon juice, lime juice, finely chopped garlic, salt, lemon pepper, and cayenne pepper. A whisk stirs the vibrant marinade, blending the citrus and spices into a smooth, flavorful mixture.
  • Add shrimp and scallops to the marinade, coat well, and let sit for 10 minutes.
    Raw shrimp and scallops in a glass mixing bowl on a white marble cooktop, glistening as they soak up the citrus marinade. The seafood is evenly coated, enhancing its flavor before grilling.
  • Thread shrimp and scallops onto skewers, alternating them evenly.
    Wooden skewers being threaded with marinated shrimp and scallops on a white marble cooktop. The seafood is arranged in an alternating pattern, creating a visually appealing and balanced kabob.
  • Preheat the grill to medium-high heat and lightly oil the grates.
    A preheated grill on a white marble cooktop, lightly oiled and ready for cooking. The shrimp and scallop kabobs are placed on the grates, sizzling as they begin to sear.
  • 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.
    Shrimp and scallop kabobs on the grill, with shrimp turning pink and scallops developing a golden-brown crust. The seafood is perfectly seared, releasing a smoky, delicious aroma.