Grilled Shrimp and Scallop Kabobs

grilled shrimp and scallop kabobs Side Dish
Grilled Shrimp and Scallop Kabobs
  • Prep 10 min
  • Total 25 min
  • Servings 4

Seafood on a stick? Paired with healthy veggies, this is backyard kabob grilling at its best. ...MORE + LESS -


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


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  • 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

  • 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!
  • 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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