Grilled Shrimp and Scallop Kabobs

Seafood on a stick? No, you’re not at the state fair! Paired with healthy veggies, this is backyard kabob grilling at its best.

  • Prep Time 10 min
  • Total Time 25 min
  • Servings 4

1/4
cup lemon juice
1/4
cup vegetable oil
1
tablespoon chopped fresh thyme leaves or 1 teaspoon dried thyme leaves
1/4
teaspoon salt
1/4
teaspoon pepper
3/4
pound sea scallops
12
uncooked large shrimp in shells
8
medium whole fresh mushrooms, (about 6 ounces)
8
cherry tomatoes
1
medium zucchini, (about 1 inch in diameter), cut into 1-inch 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

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!

Leaving a little space between the shrimp, scallops and vegetables will help your kabobs cook more evenly.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
220
(
Calories from Fat
135 ),
% Daily Value
Total Fat
15 g
15 %
(Saturated Fat
2 g,
2 %
),
Cholesterol
50 mg
50 %;
Sodium
310 mg
310 %;
Total Carbohydrate
7 g
7 %
(Dietary Fiber
2 g
2 %
),
Protein
14 g
14 %
;
% Daily Value*:
Vitamin A
12%;
Vitamin C
12%;
Calcium
6%;
Iron
14%;
Exchanges:
1 Vegetable; 2 Lean Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.