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Grilled Seafood Skewers

Delicious grilled seafood skewers featuring shrimp, scallops, and colorful vegetables, marinated to perfection for a vibrant summer dish.
Print Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Grilled, Seafood
Calories: 300
Ingredients Method Notes

Ingredients
  

Seafood and Vegetables
  • 1 pound shrimp, peeled and deveined medium to large size
  • 1/2 pound sea scallops, cleaned and patted dry
  • 1 cup bell peppers, chopped into bite-sized pieces red, yellow, or orange
  • 1 medium red onion, cut into chunks
  • 1 medium zucchini, sliced into half-moons
Marinade
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
  • a handful fresh parsley, chopped optional, for garnish
  • Wooden or metal skewers soaked if wooden

Method
 

Preparation
  1. Rinse the shrimp and pat the scallops dry, ensuring they have a firm texture. Chop the bell peppers, red onion, and zucchini into bite-sized pieces.
Make the Marinade
  1. In a large mixing bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, paprika, salt, and pepper.
Marinate the Ingredients
  1. Toss the shrimp, scallops, and vegetables in the marinade, ensuring everything is evenly coated. Do not marinate for longer than 30 minutes.
Preheat the Grill
  1. Preheat your grill to medium-high heat, about 400°F. Lightly oil the grates with a paper towel dipped in oil to prevent sticking.
Assemble the Skewers
  1. Thread the shrimp, scallops, and vegetables alternately onto the skewers, leaving space between each piece for even cooking.
Grill the Skewers
  1. Place the skewers on the hot grill and cook for approximately 4-5 minutes per side, turning once, until the shrimp turns pink and the scallops have grill marks.
Serve and Garnish
  1. Remove the skewers from the grill and transfer to a platter. Garnish with freshly chopped parsley.

Notes

These skewers pair well with a fresh garden salad or zesty coleslaw. Store in the fridge for up to 3 days or freeze for up to 2 months. Reheat gently in a skillet over low heat.