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This image shows a plate of grilled scallops and shrimp kabobs skewered and roasted to perfection, accompanied by lemon wedges and garnished with freshly chopped cilantro on a white rectangular plate.

Grilled Scallops And Shrimp Kabobs Recipe

Enjoy a low-carb alternative to traditional rice with this flavorful keto cabbage rice. It's quick to prepare, nutritious, and versatile, making it a perfect side dish or light meal option.
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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
Servings 6 people
Calories 231 kcal

Equipment

  • Large Ziploc freezer bag
  • Cutting board
  • Spatula
  • Knife
  • Wooden skewers

Ingredients
  

  • 6 tbsp lemon juice
  • 18 Large shrimp
  • ½ tsp Cayenne pepper
  • 18 Scallops
  • 1 tsp Kosher salt
  • ½ cup olive oil
  • 1 tbsp Garlic finely chopped
  • 6 tsp lime juice
  • 1 tsp dried or 1 tablespoon fresh parsley
  • 1 tsp onion powder
  • 1 tsp dried or 1 teaspoon fresh chives
  • ¼ tsp Lemon pepper
  • 8 oz bacon diced

Instructions
 

  • Put the shrimp and scallops into a large Ziploc freezer bag.
    This image shows raw shrimp and scallops placed in a Ziploc bag, ready to be marinated for kabobs.
  • Mix all other ingredients in a bowl until well combined.
    This image shows a bowl with marinade ingredients, including olive oil, garlic, herbs, and spices, being mixed together for flavoring shrimp and scallops.
  • Pour ¾ of the marinade into the bag with the shrimp and scallops, reserving ¼ for basting.
    This image shows a rich marinade being poured into a Ziploc bag containing raw shrimp and scallops, preparing them for grilling.
  • Seal the bag, place it in the refrigerator, and marinate for 15-30 minutes, turning occasionally.
    This image shows a Ziploc bag sealed and gently shaken to evenly coat shrimp and scallops with the marinade.
  • Soak wooden skewers in water for at least 1 hour, then remove and pat dry with a paper towel.
    This image shows wooden skewers soaking in water to prevent them from burning during the grilling process.
  • Sprinkle parsley, dill, chives, onion.
    This image shows fresh herbs being sprinkled over marinated shrimp and scallops for added flavor before threading them on skewers.
  • Drain and discard the marinade from the shrimp and scallops.
  • Thread the shrimp and scallops onto the skewers, alternating between them.
    This image shows marinated shrimp and scallops being carefully threaded onto wooden skewers, ready for the grill.
  • Preheat the grill to medium-high heat.
  • Grill the skewers for 3-5 minutes per side, basting with the reserved marinade.
    This image shows skewers of shrimp and scallops being placed on a hot grill, starting the cooking process with a delightful sizzle.
  • Cook until the shrimp turn pink, the scallops are opaque, and both have nice grill marks.
    fully-cooked-shrimp-and-scallop-kabobs-with-grill-marks

Notes

  • Ensure the shrimp and scallops are patted dry before marinating to help the marinade adhere better.
  • Avoid over-marinating, as the acid in the marinade can start cooking the seafood.