Chili Scallop and Shrimp Kebabs
Turn up the heat at your next cookout with these irresistibly flavorful Chili Scallop and Shrimp Kebabs! Perfectly tender scallops and juicy shrimp are marinated in a zesty blend of lime juice, garlic, chili powder, smoked paprika, and a touch of honey for sweetness, then grilled to perfection in just minutes. The wooden skewers, soaked to prevent charring, keep the seafood beautifully intact while imparting a smoky char that enhances the bold, spicy flavors. Finished with a sprinkle of fresh cilantro and served with lime wedges for a zesty kick, these kebabs are a showstopping appetizer or main course that’s ideal for summer barbecues, weeknight grilling, or an al fresco dinner party. Quick to prepare and bursting with flavor, this seafood recipe is sure to be a hit with spice lovers everywhere!
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Recipe Information
Ingredients
- 12 pieces large scallops
- 12 pieces large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 3 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 tablespoon honey
- 1 tablespoon soy sauce
- 0.5 teaspoon red chili flakes
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 4 pieces lime wedges (for serving)
- 8 pieces wooden skewers, soaked in water
Instructions
In a medium mixing bowl, whisk together olive oil, lime juice, minced garlic, chili powder, smoked paprika, honey, soy sauce, red chili flakes, salt, and black pepper to form the marinade.
Add the scallops and shrimp to the marinade. Gently toss to ensure all pieces are evenly coated. Cover the bowl with plastic wrap and refrigerate for 20–30 minutes to let the flavors infuse.
While the seafood is marinating, soak wooden skewers in water for at least 20 minutes to prevent burning on the grill.
Preheat a grill or grill pan to medium-high heat (about 375–400°F). Lightly oil the grates to prevent sticking.
Assemble the kebabs by alternating scallops and shrimp on each skewer. Repeat until all skewers are assembled (about 2–3 pieces of each per skewer).
Place the kebabs on the preheated grill and cook for 3–4 minutes per side, or until the scallops are opaque and shrimp are pink and cooked through.
Remove kebabs from the grill and transfer to a platter. Garnish with fresh cilantro and serve immediately with lime wedges on the side.
Nutrition Facts
Calories |
955 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.0 g | 41% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 488 mg | 163% | |
| Sodium | 4408 mg | 192% | |
| Total Carbohydrate | 51.7 g | 19% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 19.1 g | ||
| Protein | 120.0 g | 240% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 206 mg | 16% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1900 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
