Grilled Shrimp And Scallops
Juicy grilled shrimp and scallops infused with garlic, lemon, and parsley create a flavorful seafood dish perfect for summer barbecues and special gatherings.
Ingredients
Instructions
- Thaw scallops and shrimp.
- Halve the scallops.
- Combine the oil, parsley, lemon juice, garlic, salt, and pepper and pour over shrimp and scallops in a plastic bag.
- Seal the bag and marinate for 4 to 6 hours, turning occasionally.
- Drain, reserving the marinade.
- Alternately thread shrimp and scallops on skewers.
- Grill kabobs, uncovered, directly over medium coals for 12 to 15 minutes or until shrimp turn pink and scallops are opaque, brushing frequently with marinade and turning once or twice.
- Or broil in the oven for 8 to 10 minutes.
Tips & Substitutions
For an extra layer of flavor, consider adding a pinch of red pepper flakes to the marinade for a bit of heat. If you’re short on time, you can substitute fresh garlic with garlic powder, using about 1/4 teaspoon per clove. When skewering, ensure to soak wooden skewers in water for at least 30 minutes to prevent burning. This dish pairs beautifully with Maryland Crabcakes.
Serving Suggestions
Serve the grilled shrimp and scallops over a bed of mixed greens or alongside a light pasta salad for a refreshing meal. Pair with a zesty lemon vinaigrette to enhance the flavors. A side of garlic bread or crusty baguette is perfect for soaking up any leftover marinade. For a delightful appetizer, consider serving with 'Old Reliable' Shrimp Dip.
Storage & Reheating
Leftover grilled shrimp and scallops can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a skillet over medium heat, adding a splash of olive oil to prevent drying out. Stir gently until warmed through, being careful not to overcook, as seafood can become tough if reheated excessively.
Nutrition & Diet Analysis (per serving)
Each serving of Grilled Shrimp And Scallops contains roughly 539 calories, with 42g protein, 66g carbohydrates, and 21g fat. It is an excellent source of iron (222% of the Daily Value), vitamin C (188% of the Daily Value), and dietary fiber (134% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 2225mg per serving (97% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen shrimp and scallops for this recipe?
Yes, frozen shrimp and scallops can be used, but make sure to thaw them completely before marinating. This allows the flavors to penetrate better. Thaw them in the refrigerator overnight or under cold running water for a quicker option.
What is the best way to know when the seafood is done cooking?
The shrimp are done when they turn pink and opaque, while scallops should be opaque and firm to the touch. If using a thermometer, shrimp should reach an internal temperature of 120°F and scallops should be around 130°F for perfect doneness.
Can I add vegetables to the skewers?
Absolutely! Bell peppers, zucchini, and cherry tomatoes make excellent additions. Just be sure to cut them into similar sizes for even cooking. Also, consider marinating the vegetables separately for extra flavor before adding them to the skewers.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).