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Grilled Shrimp and Scallop Kabobs

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

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

Updated May 27, 2008

Ingredients

  • 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

Steps

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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.

  • 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 Facts

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

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