Grilled Seafood Skewers

Ingredients

• 454 g (1 lb)shrimp, peeled and deveined, fresh or thawed from frozen
• 454 g (1 lb)scallops, preferably dry-packed
• 1red pepper
• 1courgette
• 2 clovesgarlic, minced
• 60 ml (1/4 cup)olive oil
• Juice of 1lemon
• 1 tsppaprika
• To tastesalt and pepper
• To tastefresh parsley, for garnish

Instructions

1. 1

   Soak skewers

   If using wooden skewers, soak them in water for 30 minutes to help prevent them burning on the grill. Skip this step if using metal skewers.

2. 2

   Cut vegetables

   Cut the red pepper and courgette into bite-sized pieces so they can cook alongside the seafood.

3. 3

   Mix marinade

   Whisk the olive oil, lemon juice, minced garlic, paprika, salt and pepper together in a bowl.

4. 4

   Marinate seafood

   Put the shrimp and scallops in a separate bowl. Pour over half the marinade, toss gently and leave for about 10 minutes while you prepare the skewers.

5. 5

   Thread skewers

   Thread the shrimp, scallops, red pepper and courgette onto the skewers in alternating patterns.

6. 6

   Heat the grill

   Preheat the grill to medium-high heat.

7. 7

   Grill skewers

   Place the skewers on the grill and cook for about 5 minutes on each side.

8. 8

   Finish and serve

   When cooked through, with pink, opaque shrimp and firm scallops, take the skewers off the grill. Drizzle with the reserved marinade and sprinkle with fresh parsley before serving.

What are grilled seafood skewers?

Seafood skewers are a simple grilled dish: pieces of seafood and vegetables are threaded together, seasoned and cooked over direct heat. Skewering ingredients for cooking is found in many food traditions, so this version is best understood as a flexible grilling format rather than one tied to a single origin.

Here, shrimp and scallops bring contrasting textures, while red pepper and courgette add sweetness and freshness. Lemon, garlic and paprika give the marinade a lively, savoury flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 250 calories, 20g protein, 4g carbs, 18g fat.

The shrimp and scallops provide most of the protein, while olive oil accounts for much of the fat. The small amount of carbohydrate comes mainly from the vegetables and lemon. Serve with a generous salad or extra vegetables for a balanced plate.

Choosing the seafood

Dry-packed scallops: these tend to brown more readily than scallops treated with added moisture, and their texture suits quick grilling.

Shrimp: use peeled and deveined shrimp, fresh or fully thawed. Pat the seafood dry before marinating so excess water does not dilute the seasoning.

Cutting and threading

Even pieces: cut the pepper and courgette into bite-sized pieces, keeping them reasonably similar in size so they cook at a similar pace.

Alternating pattern: leave a little space between each piece on the skewer. Crowding can make it harder for the heat to reach the sides and for the seafood to cook evenly.

Making the marinade work

Reserved portion: divide the marinade before it touches the raw seafood. Use half for marinating and keep the other half separate to drizzle over the cooked skewers.

Short marinating time: about 10 minutes gives the seafood a coating of lemon, garlic and paprika without holding up this quick-cooking meal.

Grilling to the right texture

Medium-high heat: preheat the grill before adding the skewers, then cook them for about 5 minutes per side as directed.

Doneness cues: the shrimp should turn pink and opaque, and the scallops should feel firm. Seafood can become tough if left on the grill longer than needed, so begin checking as the cooking time approaches.

Serving the skewers

Fresh finish: parsley and the reserved lemony marinade brighten the grilled flavours. Add the drizzle and garnish just before serving.

Pairing ideas: serve with a green salad, grilled bread or a simple grain such as couscous to make the meal more substantial. Keep the sides ready before grilling, since the seafood cooks quickly.

Recipe notes & tips

• Thaw frozen seafood fully in the fridge before cooking.
• Pat the seafood dry before adding the marinade.
• If using wooden skewers, soak them in water for 30 minutes as directed.
• Keep the unused half of the marinade separate from the raw seafood.
• Prepare your serving sides before the skewers go on the grill.

Variations

• Add cherry tomatoes: thread them between the seafood and vegetables for extra colour.
• Use a different pepper: swap in yellow or orange pepper for a sweeter note.
• Add herbs: finish with chopped dill or coriander alongside the parsley.
• Make it spicier: add a pinch of chilli flakes to the marinade.
• Serve with rice: pair the skewers with cooked rice to make a more filling meal.

Common mistakes to avoid

• Skipping the drying step: wet seafood can release moisture; pat it dry before marinating.
• Overcrowding the skewers: tightly packed ingredients cook unevenly; leave a little space between pieces.
• Marinating too long: the recipe calls for about 10 minutes; keep to this short resting time.
• Using marinade from the seafood bowl: it has touched raw seafood; drizzle only with the portion reserved separately.
• Leaving skewers on too long: seafood can turn tough; check for pink, opaque shrimp and firm scallops.

How to store

Refrigerate leftover cooked skewers in a covered container and eat within 2 days. Reheat gently until piping hot, taking care not to overcook the seafood; alternatively, remove the seafood and vegetables from the skewers and serve them cold in a salad.

Frequently asked questions