Grilled Shrimp and Scallop Kabobs

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

Minutes

Total Time

25

Minutes

Makes

4

servings

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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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:

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