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Seafood Skewers

"My guests are always impressed when I make these special shrimp and scallop kabobs," says Carolyn Grier of Aurora, Illinois. "They taste great and look spectacular when I garnish the plate with orange slices and fresh parsley."
  • Total Time
    Prep: 20 min. + marinating Grill: 10 min.
  • Makes
    4 servings


  • 1/4 cup olive oil
  • 1/4 cup chili sauce
  • 2 garlic cloves, minced
  • 1/2 teaspoon hot pepper sauce
  • Pepper to taste
  • 16 uncooked large shrimp (about 1/2 pound), peeled and deveined
  • 8 sea scallops (about 1/2 pound)
  • Hot cooked rice


  • In a large resealable plastic bag, combine the first five ingredients. Add shrimp and scallops. Seal and turn to coat. Refrigerate for at least 1 hour.
  • Discard marinade. Place shrimp and scallops on four metal or soaked wooden skewers. Grill, covered, over medium heat for 5 minutes on each side or until shrimp turn pink. Serve with rice.
Nutrition Facts
1 each: 231 calories, 16g fat (0 saturated fat), 99mg cholesterol, 440mg sodium, 4g carbohydrate (0 sugars, 0 fiber), 18g protein. Diabetic Exchanges: 2-1/2 meat, 1 fat.

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  • MichaelVyskocil
    Jul 19, 2014

    These were fantastic on the grill. If you want to tone down the heat on this dish a bit, substitute the chili sauce and hot pepper sauce for a mild-flavored barbecue sauce.

  • kitcheness
    Jan 10, 2012

    This recipe always gets rave reviews! The first time I cooked on skewers with shrimp and scallops to bring on a picnic lunch to the horse races. Delicious cold or hot. I usually make it using jumbo shrimp and don't bother with scallops. Even makes a great appetizer by itself, rice is optional.