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Shrimp and Scallop Kabobs Recipe

Shrimp and Scallop Kabobs Recipe

“These seafood kabobs are a big hit with everyone who loves spicy food. Don’t forget to use the extra seasoned butter as a dipping sauce!” Mitzi Sentiff — Annapolis, Maryland
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings


  • 3/4 cup butter, cubed
  • 3 teaspoons Cajun seasoning
  • 1-1/2 teaspoons hot pepper sauce
  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon onion powder
  • 12 uncooked large shrimp (about 1/2 pound)
  • 16 sea scallops (about 2 pounds)


  • 1. In a microwave-safe bowl, melt butter. Stir in the Cajun seasoning, pepper sauce, garlic powder and onion powder; set aside 1/2 cup butter mixture for serving and keep warm.
  • 2. Peel and devein shrimp, leaving tails on. On four metal or soaked wooden skewers, alternately thread shrimp and scallops.
  • 3. Place skewers on greased grill rack. Cook, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until shrimp turn pink and scallops are firm and opaque, basting occasionally with butter mixture. Serve with reserved butter. Yield: 4 servings.

Nutritional Facts

1 each: 399 calories, 35g fat (22g saturated fat), 170mg cholesterol, 813mg sodium, 3g carbohydrate (0 sugars, 0 fiber), 19g protein.

Reviews for Shrimp and Scallop Kabobs

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eseward User ID: 1554428 97406
Reviewed Jun. 5, 2013

"I just love to cook, grill, bake, etc.,etc. ! ! ! Loves shrimp, not scallops (husband does)"

corpuscissy User ID: 5655143 128008
Reviewed Jul. 5, 2011

"Tp LBrouse-Weber makes a N'Orleans Cajun Seasoning if your grocer carries it. Website is for spice aadvice 1-800-247-5251. Hope it helps."

Black Lady User ID: 3107669 208957
Reviewed Jun. 30, 2011

"This is awesome and I will make it again. We all love seafood!!"

Carollizc User ID: 2124672 105276
Reviewed Jun. 30, 2011

"I'm making this for our Canada Day dinner. We love spice and seafood. I just don't add quite so much hot sauce! And a note to LBrouse - try googling "homemade spice mixes" and you'll find several for Cajun seasoning."

LBrouse User ID: 2574118 165395
Reviewed Jun. 30, 2011

"This sounds wonderful! But what's a good substitute for "cajun seasoning"? Or what is it comprised of?"

A Coppola User ID: 4105502 127828
Reviewed May. 5, 2011

"I have made this for a few bbqs at our home and it is always a hit. As delicious as it would be with scallops, I have only made it with defrosted raw shrimp (about 50-70 ct size) because they are a little more cost effective for us. We also don't skewer-

We have one of those stainless steel flat things with holes in the bottom that you can put on the grill so smaller items don't fall through. I just use a large spactula and flip them over and baste (carefule of flames shooting up from the butter) Then we put them in a serving dish so you can spoon some on your plate- A little easier if you have multiple things going on and being prepped etc... but the skewers would be lovely for presentation and smaller intimate gatherings. Served with grilled ribeye and a spinach salad... YUM! I do cheat a bit- I dip my steak in the extra seasoned butter- So bad for me but it tastes SOOOO good. Thanks so much for the recipe!"

justmbeth User ID: 1196484 97404
Reviewed Jul. 11, 2010

"Very awesome flavor! We used garlic Tabasco and included more of it since we like it spicier,"

daduk User ID: 1648289 78051
Reviewed May. 8, 2010

"This dish was awesome! Made it for a dinner party last night and followed the recipe to a "T". What a great flavor it had. I expected this dish to be really spicy, but it had a nice mellow blend to it. If you want heat, you will want to add more hot pepper sauce. I will definitely be making this again. YUM...."

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