Indian Style Shrimp and Scallop Skewers
Transform your next grilling session with these vibrant and flavorful Indian Style Shrimp and Scallop Skewers! Marinated in a bold mixture of Greek yogurt, aromatic spices like turmeric, cumin, and garam masala, and a hint of citrusy lemon juice, these skewers deliver a mouthwatering blend of smoky, tangy, and spiced perfection. With minimal prep and quick cook time, this recipe is ideal for weeknight dinners or summer cookouts. Succulent shrimp and tender scallops are threaded together for a stunning presentation, then grilled until perfectly juicy and charred. Garnished with fresh cilantro and served with zesty accompaniments like mint chutney or raita, these skewers are a must-try for anyone craving a taste of Indian-inspired cuisine. Perfect for seafood lovers and great as an appetizer or main dish!
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Recipe Information
Ingredients
- 12 pieces jumbo shrimp, peeled and deveined
- 12 pieces large scallops
- 1 cup plain Greek yogurt
- 1 tablespoon ginger-garlic paste
- 0.5 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon cayenne pepper
- 1 teaspoon garam masala
- 2 tablespoons lemon juice
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 2 tablespoons fresh cilantro, chopped
- 6 pieces wooden or metal skewers
Instructions
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
In a large bowl, whisk together the yogurt, ginger-garlic paste, turmeric, cumin, coriander, cayenne pepper, garam masala, lemon juice, vegetable oil, and salt to create the marinade.
Add the shrimp and scallops to the marinade, ensuring they are evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to 4 hours for more intense flavor.
Preheat your grill or broiler to medium-high heat (about 400°F/200°C). Lightly grease the grill grates or broiler pan with oil to prevent sticking.
Thread the marinated shrimp and scallops onto the skewers, alternating between shrimp and scallops to create an appealing arrangement.
Place the skewers on the preheated grill or under the broiler. Cook for 2-3 minutes per side, or until the shrimp turn pink and opaque and the scallops are lightly browned and cooked through. Be careful not to overcook as seafood cooks quickly.
Remove the skewers from the heat and transfer to a serving platter.
Garnish with chopped cilantro and serve immediately with lemon wedges and your choice of dipping sauce, such as mint chutney or raita.
Nutrition Facts
Calories |
248 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.9 g | 10% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 147 mg | 49% | |
| Sodium | 915 mg | 40% | |
| Total Carbohydrate | 7.2 g | 3% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 2.8 g | ||
| Protein | 36.4 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 137 mg | 11% | |
| Iron | 1.2 mg | 6% | |
| Potassium | 594 mg | 13% | |
*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.
