Bacon-Wrapped Seafood Skewers Recipe

4.5 3 4
Bacon-Wrapped Seafood Skewers Recipe
Bacon-Wrapped Seafood Skewers Recipe photo by Taste of Home
Publisher Photo

Bacon-Wrapped Seafood Skewers Recipe

Read Reviews
4.5 3 4
Publisher Photo
With a little kick from cayenne, these scrumptious kabobs will be the hit of your next barbecue. The crunchy bacon wraps create moist, tender shrimp and scallops. —Audrey Hagerty Saylorsburg, Pennsylvania.
MAKES:
3 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
3 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 2 tablespoons lemon juice
  • 1/2 teaspoon cayenne pepper
  • 1/8 teaspoon garlic powder
  • 12 uncooked jumbo shrimp, peeled and deveined
  • 6 large sea scallops, halved widthwise
  • 12 bacon strips, halved
  • 1 medium lemon, cut into wedges

Directions

In a large resealable plastic bag, combine the lemon juice, cayenne and garlic powder; add shrimp and scallops. Seal bag and turn to coat; let stand for 10 minutes.
Meanwhile, in a large skillet, cook bacon over medium heat until partially cooked but not crisp. Drain on paper towels. Drain and discard marinade. Wrap one bacon piece around each shrimp and scallop half.
On six metal or soaked wooden skewers, alternately thread the shrimp, scallops and lemon wedges. Grill, covered, over medium heat for 8-12 minutes or until shrimp turn pink and scallops are opaque, turning occasionally. Remove from skewers; squeeze lemon wedges over seafood. Yield: 3 servings.
Originally published as Bacon-Wrapped Seafood Skewers in Taste of Home June/July 2008, p20

Nutritional Facts

2 each: 257 calories, 12g fat (4g saturated fat), 161mg cholesterol, 756mg sodium, 4g carbohydrate (0 sugars, 0 fiber), 31g protein.

  • 2 tablespoons lemon juice
  • 1/2 teaspoon cayenne pepper
  • 1/8 teaspoon garlic powder
  • 12 uncooked jumbo shrimp, peeled and deveined
  • 6 large sea scallops, halved widthwise
  • 12 bacon strips, halved
  • 1 medium lemon, cut into wedges
  1. In a large resealable plastic bag, combine the lemon juice, cayenne and garlic powder; add shrimp and scallops. Seal bag and turn to coat; let stand for 10 minutes.
  2. Meanwhile, in a large skillet, cook bacon over medium heat until partially cooked but not crisp. Drain on paper towels. Drain and discard marinade. Wrap one bacon piece around each shrimp and scallop half.
  3. On six metal or soaked wooden skewers, alternately thread the shrimp, scallops and lemon wedges. Grill, covered, over medium heat for 8-12 minutes or until shrimp turn pink and scallops are opaque, turning occasionally. Remove from skewers; squeeze lemon wedges over seafood. Yield: 3 servings.
Originally published as Bacon-Wrapped Seafood Skewers in Taste of Home June/July 2008, p20

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Reviews forBacon-Wrapped Seafood Skewers

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katlaydee3 User ID: 3741999 229279
Reviewed Jul. 9, 2015

"Delicious! I served these with the Tomato Corn Risotto in the same issue and steamed green beans."

MY REVIEW
voodoowitch User ID: 635464 207944
Reviewed Apr. 18, 2013

"My husband and I were not fans. The bacon really overpowers the flavor of the seafood. If you just want to taste bacon, you'll like this."

MY REVIEW
berumen User ID: 2492959 138398
Reviewed Jan. 11, 2010

"wow we loved this recipe. We had it with baked halibut and it was so good. We are eating heathy and this felt like a sin. We always eat turkey bacon. We used the center cut bacon for this. There was just as meny calories in the center cut bacon as there is in the turkey bacon. This will become a reg."

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