Grilled Shrimp and Scallop Kabobs

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Grilled Shrimp and Scallop Kabobs
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Seafood on a stick? Paired with healthy veggies, this is backyard kabob grilling at its best.
Jun 15, 2011


  • 1/4 cup (50 mL) lemon juice
  • 1/4 cup (50 mL) vegetable oil
  • 1 tbsp (15 mL) chopped fresh thyme leaves or 1 tsp (5 mL) dried thyme leaves
  • 1/4 tsp (1 mL) salt
  • 1/4 tsp (1 mL) pepper
  • 3/4 lb (375 g) sea scallops
  • 12 uncooked large shrimp in shells
  • 8 medium whole fresh mushrooms
  • 8 cherry tomatoes
  • 1 medium zucchini (about 1 inch/2.5 cm), cut into 1 inch/2.5 cm slices


  • 1
    Heat coals or gas grill for direct heat.
  • 2
    Mix lemon juice, oil, thyme, salt and pepper. Cut scallops in half if over 1 inch in diameter.
  • 3
    Thread scallops, shrimp, mushrooms, tomatoes and zucchini alternately on each of four 10-inch metal skewers. Brush with lemon juice mixture.
  • 4
    Grill uncovered 4 inches from medium heat 10 to 15 minutes, brushing frequently with lemon juice mixture and turning once, until scallops are white and shrimp are pink and firm.

Expert Tips

  • Tip 1
    Did You Know? : The exact heat of the grill or coals, as well as the outside temperature and wind, can affect your grilling time. Keep a close eye on those kabobs--they may be done before you know it!
  • Tip 2
    Success: Leaving a little space between the shrimp, scallops and vegetables will help your kabobs cook more evenly.

Nutrition Information

No nutrition information available for this recipe
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