BEST GRILLED SHRIMP AND SCALLOP KABOBS
Our Grilled Shrimp and Scallop Kabobs are out of this world! Shrimps and scallops infused with wonderful citrus flavors from lemon and lime mixed with Worchestershire sauce, then grilled to perfection, making this kabob BEST tasting EVER!
Provided by 2 sisters recipes
Categories Seafood Recipes
Time 13m
Number Of Ingredients 12
Steps:
- Soak wooden kabob sticks in water for one hour. Remove, let dry.
- Place shrimp and scallops in a reusable plastic bag, then insert them into another plastic bag to prevent leakage.
- In a large bowl, combine all ingredients and microwave for 1-2 minutes or until the butter is melted.
- Stir and set aside about 1/3 of the juice for basting.
- Pour the remaining marinade over the shrimp and scallops.
- Seal bag and refrigerate for one hour or overnight, turning bag over occasionally.
- Drain and discard the marinade - you will notice that some of the juice has hardened because of the butter...This is how it is supposed to look.
- Thread kabobs alternately using scallops and shrimp.
- Heat the grill, and place them on the BBQ uncovered, over medium heat, and grill for about 3 to 5 minutes per side, turning once.
- Brush each side with the remaining marinade.
- Grill until shrimp turns pink and scallops are opaque.
- Yields 15 Kabobs
SHRIMP AND SCALLOP KABOBS
"These seafood kabobs are a big hit with everyone who loves spicy food. Don't forget to use the extra seasoned butter as a dipping sauce!" Mitzi Sentiff - Annapolis, Maryland
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a microwave-safe bowl, melt butter. Stir in the Cajun seasoning, pepper sauce, garlic powder and onion powder; set aside 1/2 cup butter mixture for serving and keep warm., Peel and devein shrimp, leaving tails on. On four metal or soaked wooden skewers, alternately thread shrimp and scallops. , Place skewers on greased grill rack. Cook, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until shrimp turn pink and scallops are firm and opaque, basting occasionally with butter mixture. Serve with reserved butter.
Nutrition Facts : Calories 399 calories, Fat 35g fat (22g saturated fat), Cholesterol 170mg cholesterol, Sodium 813mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 19g protein.
GRILLED SHRIMP AND SCALLOP KABOBS
Who doesn't love backyard grilling season? For a quick and healthy dinner, fire up the grill and look no further than shrimp and scallop kabobs! With a zesty lemon juice, thyme and salt and pepper these seafood kabobs offer up robust flavor and are ready in 25 minutes. If you're on grill duty, remember to leave a little space on your kabob for an even cook! Take in the savory aromas and bonus points if you can dine al fresco.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Heat coals or gas grill for direct heat.
- Mix lemon juice, oil, thyme, salt and pepper. Cut scallops in half if over 1 inch in diameter.
- Thread scallops, shrimp, mushrooms, tomatoes and zucchini alternately on each of four 10-inch metal skewers. Brush with lemon juice mixture.
- 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.
Nutrition Facts : Calories 220, Carbohydrate 7 g, Cholesterol 50 mg, Fat 2, Fiber 2 g, Protein 14 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 310 mg
SHRIMP & SCALLOP KABOBS
Make and share this Shrimp & Scallop Kabobs recipe from Food.com.
Provided by Julesong
Categories Pineapple
Time 3h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Peel and devein shrimp.
- Drain pineapple chunks.
- (Use imported soy sauce if available for better taste. Use domestic if that is all that is available).
- In medium bowl, combine oil, lemon juice, soy sauce, garlic, ginger and onion powder; mix well.
- Add shrimp and scallops.
- Cover; refrigerate 3 hours or overnight.
- Place shrimp, scallops, pineapple and zucchini on bamboo skewers that have soaked 1 hour in water or on metal skewers.
- Grill or broil 3 to 6 minutes per side or until shrimp are pink, basting frequently with marinade.
- Refrigerate leftovers.
Nutrition Facts : Calories 371.9, Fat 20.2, SaturatedFat 2.7, Cholesterol 140.2, Sodium 909.7, Carbohydrate 17.9, Fiber 1.2, Sugar 12.2, Protein 30.3
SHRIMP AND SCALLOP KABOBS
From Simple & Delicious magazine. I haven't tried it, but it sounds like an easy recipe for spicy seafood kabobs.
Provided by Halcyon Eve
Categories Very Low Carbs
Time 30m
Yield 4 kabobs, 4 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter in a microwave-safe bowl and add all remaining ingredients except seafood. Stir until combined. Set aside 1/2 cup for serving and keep warm.
- Coat grill rack with nonstick spray and prepare coals (for charcoal grill).
- Peel and devein the shrimp, leaving tails attached.
- Thread shrimp and scallops alternately on four metal or soaked wooden skewers.
- Grill, covered, over medium heat for 3-5 minutes each side or until shrimp turn pink and scallops are opaque, basting occasionally with butter mixture.
- Serve with reserved butter mixture.
Nutrition Facts : Calories 383.7, Fat 35.4, SaturatedFat 22, Cholesterol 143.2, Sodium 419.8, Carbohydrate 2.4, Fiber 0.1, Sugar 0.3, Protein 14.8
SCALLOP KABOBS
"I'm always on the lookout for recipes that are lower in fat and heart-healthy, too. These kabobs fill the bill. I like to serve them with a fruit salad and a light dessert." Edie DeSpain - Logan, UT
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the first five ingredients. Pour 1/4 cup into a large resealable plastic bag; add scallops. Seal bag and turn to coat; refrigerate for 20 minutes. Cover and refrigerate remaining marinade for basting., Meanwhile, in a large saucepan, bring 3 cups water to a boil. Add peppers; cover and boil for 2 minutes. Drain and immediately place peppers in ice water. Drain and pat dry., Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread the tomatoes, scallops and peppers., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until scallops are firm and opaque, basting occasionally with reserved marinade.
Nutrition Facts : Calories 238 calories, Fat 7g fat (1g saturated fat), Cholesterol 56mg cholesterol, Sodium 624mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 2g fiber), Protein 31g protein. Diabetic Exchanges
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