Grilled Seafood Skewers with Lemon Garlic Marinade
By Andre Bell
Prep
20 min
Cook
10 min
Total
30 min
Servings
4
Level
Easy
Search for large or jumbo shrimp‚ 16/20 count‚ and large sea scallops of comparable size․ Both shrimp and scallops grill well․ Lemon‚ garlic‚ parsley‚ and oregano provide seasoning and a grilled flavor to the shrimp and scallops․ Sea scallops take on the grilled flavor especially well․
I use wooden skewers when possible‚ soaking them for at least 30 minutes before grilling‚ though I have also grilled with metal skewers․ I don't grill too many items on the skewer at once and cut the pepper and onion into 1-inch pieces as suggested․ Pepper and onion slices on a skewer may not cook evenly and may be undercooked or dry․
Lemon juice and other citrus liquids should be used only for short periods when cooking seafood․ I set aside some of the marinade for shrimp and scallops and use it for basting near the end of cooking (before cooking is easier)․ Shrimp and scallops marinated in citrus juices for longer than 30 minutes will become mushy․
Grill medium-high heat until shrimp are pink throughout and cooked and scallops are firm․ I suggest serving skewered shrimp and scallops over rice or quinoa with creamy garlic sauce․ Cold leftover skewered shrimp and scallops also make a tasty salad topping․
Why you'll love this recipe
- Large shrimp and sea scallops don't fall off the stick and cook about as long because they are about the same size․
- Large scallops don't get buried under the lemon marinade‚ even if grilled and seared․
- Bell peppers and red onions are grilled alongside seafood on skewers․
- Adding red pepper flakes to meat would make it spicy for consumers who like spicy foods․ Other qualities of the marinade would not be impacted․
- Leftover marinade is applied near the end of cooking․ Lemon and garlic are also added to the exterior of the dish․
- Zucchini‚ yellow squash‚ cherry tomatoes‚ and mushrooms are alternatives to peppers and onion․
Ingredients
- •⅓ cup extra virgin olive oil
- •¼ cup freshly squeezed lemon juice
- •3 cloves garlic (minced)
- •1 tablespoon fresh parsley (chopped)
- •1 teaspoon dried oregano
- •½ teaspoon red pepper flakes (optional)
- •½ teaspoon salt
- •¼ teaspoon black pepper
- •1 lb large shrimp (peeled and deveined)
- •1 lb large sea scallops (side-muscle removed)
- •1 large red bell pepper (cut into 1-inch pieces)
- •1 large green bell pepper (cut into 1-inch pieces)
- •1 large red onion (cut into 1-inch wedges)
- •8 wooden or metal skewers (8-10 skewers)
Instructions
- 1
Soak wooden skewers in water for at least 30 minutes, if using.
- 2
Whisk the olive oil, lemon juice, garlic, parsley, oregano, red pepper flakes, salt, and black pepper together in a small bowl.
- 3
Combine the shrimp, scallops, bell peppers, and red onion in a large bowl.
- 4
Pour about three-quarters of the marinade over the seafood and vegetables, then toss gently to coat.
- 5
Marinate for 15-20 minutes, reserving the remaining marinade for basting.
- 6
Thread the seafood and vegetables onto the skewers, alternating the pieces and leaving a little space between them.
- 7
Preheat the grill to medium-high heat, 400-450°F or 200-230°C.
- 8
Clean and oil the grill grates.
- 9
Grill the skewers for about 3-4 minutes per side, turning once, until the shrimp are pink and opaque and the scallops are cooked through.
- 10
Baste with the reserved marinade during the last minute of cooking.
FAQ
Nutrition (per serving)
Calories
485
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