Juicy Grilled Shrimp and Scallops Recipe

The Juicy Grilled Shrimp and Scallops Recipe is a simple and delicious seafood dish perfect for outdoor grilling. It features fresh shrimp and scallops marinated in a flavourful mixture of olive oil, garlic, lemon juice, and herbs. The seafood is then grilled to perfection, resulting in a tender, smoky, and citrusy dish that can be enjoyed on its own or paired with your favourite sides. Perfect for gatherings or a quick dinner, this recipe is both versatile and satisfying.

Course brunch, lunch, Main Course

Cuisine Mediterranean

Keyword Shrimp and Scallops, Shrimp and Scallops recipe, Shrimp and Scallops skewers

Prep Time 20

Cook Time 10

Servings People

Calories 137

Ingredients

16 large raw shrimps (peeled, deveined, with tails intact)
16 scallops
3 tbsp olive oil
2 tbsp freshly squeezed lemon juice
1 tbsp garlic cloves, minced
1 tbsp fresh parsley, chopped
1 tsp smoked paprika
1 tsp ground black pepper
1 tsp sea salt
Lemon wedges, for serving
Optional garnish: Extra chopped parsley

Instructions

Preparation

Rinse the shrimps and scallops under cold water, then pat them dry with kitchen paper.
In a medium-sized bowl, whisk together the olive oil, lemon juice, minced garlic, parsley, smoked paprika, salt, and pepper.

Marinate the Seafood

Add the shrimps and scallops to the bowl, ensuring they are evenly coated in the marinade. Cover and refrigerate for 15 minutes to allow the flavours to develop

Prepare the Skewers

If using wooden skewers, soak them in water for at least 10 minutes to prevent them from burning.
Once the seafood has marinated, thread the shrimps and scallops alternately onto the skewers.

Grill the Skewers

Preheat your grill or barbecue to medium-high heat.
Place the skewers on the grill and cook for about 2-3 minutes per side, or until the shrimps are pink and the scallops are opaque. Be careful not to overcook as they can become dry.

Serve

Transfer the skewers to a serving plate and garnish with additional chopped parsley if desired.
Serve immediately with lemon wedges on the side for an extra zing of flavour.

Notes

Tips

Cleaning and preparing the seafood is essential. Rinse the shrimps under cold water and remove the shell and vein for a tidy result. For scallops, ensure they're free of any attached side muscles. Pat both dry with kitchen paper to remove excess moisture.

Making the marinade is straightforward. Whisk until thoroughly combined. Place the prawns and scallops in a resealable plastic bag, pour the marinade over them, seal the bag, and gently shake to coat. Allow them to marinate in the fridge for at least 30 minutes, but no longer than an hour to prevent over-marinating.

Keep a close watch on the seafood as it cooks quickly. Shrimps typically take 2-3 minutes per side until they turn pink and opaque. Scallops need about 3-4 minutes per side, forming a lovely golden crust. Avoid overcooking by taking them off the grill as soon as they are done.

Once cooked, allow the seafood to rest for a minute or two before serving. This short resting time helps the juices settle, ensuring every bite is moist and full of flavour. Now you’re ready to enjoy your perfectly grilled prawns and scallops, ideal for any occasion.

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