Who doesn't love backyard grilling season? For a quick and healthy dinner, fire up the grill and look no further than shrimp and scallop kabobs! With a zesty lemon juice, thyme and salt and pepper these seafood kabobs offer up robust flavor and are ready in 25 minutes. If you're on grill duty, remember to leave a little space on your kabob for an even cook! Take in the savory aromas and bonus points if you can dine al fresco.
Grilled Shrimp and Scallop Kabobs
- Prep Time 10 min
- Total 25 min
- Servings 4
- Ingredients 10
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
Instructions
-
Step1Heat coals or gas grill for direct heat.
-
Step2Mix lemon juice, oil, thyme, salt and pepper. Cut scallops in half if over 1 inch in diameter.
-
Step3Thread scallops, shrimp, mushrooms, tomatoes and zucchini alternately on each of four 10-inch metal skewers. Brush with lemon juice mixture.
-
Step4Grill 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.
Nutrition
220
Calories
15 g
Total Fat
14 g
Protein
7 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 220
- Calories from Fat
- 135
- 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;Tips from the Betty Crocker Kitchens
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