Shrimp Scallop Kabobs
Fire up the grill for these irresistible Shrimp Scallop Kabobs—an easy, flavorful recipe that's perfect for summer cookouts or elegant dinners alike. Tender shrimp and plump sea scallops are marinated in a zesty blend of olive oil, fresh lemon juice, garlic, parsley, and paprika, then paired with vibrant chunks of red bell pepper and zucchini for a colorful skewer that’s as visually stunning as it is delicious. Grilled to perfection in just minutes, these kabobs are juicy, smoky, and bursting with fresh flavors. Perfect for seafood lovers, this dish is quick to prep, packed with protein, and customizable for any occasion. Serve alongside lemon wedges for a refreshing citrus finish and watch these kabobs disappear from the plate!
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Recipe Information
Ingredients
- 16 pieces Large raw shrimp, peeled and deveined
- 16 pieces Sea scallops, large
- 3 tablespoons Olive oil
- 3 tablespoons Lemon juice, freshly squeezed
- 2 cloves Garlic, minced
- 2 tablespoons Fresh parsley, finely chopped
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 1 large Red bell pepper, cut into 1-inch pieces
- 1 large Zucchini, sliced into 1/2-inch rounds
- 8 pieces Wooden skewers, soaked in water for 30 minutes
Instructions
In a medium bowl, whisk together olive oil, lemon juice, minced garlic, parsley, paprika, salt, and black pepper to create the marinade.
Add the shrimp and scallops to the marinade, tossing gently to coat. Cover the bowl and refrigerate for 20-30 minutes.
While the seafood marinates, prepare the vegetables. Cut the red bell pepper into 1-inch pieces and slice the zucchini into 1/2-inch rounds.
Preheat the grill to medium-high heat (about 375-400°F) and lightly oil the grates to prevent sticking.
Assemble the kabobs by threading shrimp, scallops, red bell pepper, and zucchini onto the soaked skewers, alternating the ingredients to create an appealing presentation.
Place the kabobs on the heated grill. Cook for 2-3 minutes per side, turning once, until the shrimp are pink and opaque and the scallops are firm and cooked through.
Remove the kabobs from the grill and let rest for 2 minutes before serving.
Serve the kabobs hot, with a side of lemon wedges for added freshness.
Nutrition Facts
Calories |
1263 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.3 g | 62% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 650 mg | 217% | |
| Sodium | 5852 mg | 254% | |
| Total Carbohydrate | 49.9 g | 18% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 12.8 g | ||
| Protein | 161.0 g | 322% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 180 mg | 14% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 3133 mg | 67% | |
*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.
