Tropical Grilled Shrimp and Scallop KabobsTropical Grilled Shrimp and Scallop Kabobs
Tropical Grilled Shrimp and Scallop Kabobs
Tropical Grilled Shrimp and Scallop Kabobs
Ready for a taste of the tropics? Bring on the shrimp, scallops, fresh pineapple, and veggies for skewering. Grass skirts optional.
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Recipe - Downers Grove, IL
Tropical Grilled Shrimp and Scallop Kabobs
Tropical Grilled Shrimp and Scallop Kabobs
Prep Time18 Minutes
Servings6
Cook Time2 Minutes
Ingredients
2 Tbsp. Fresh Thyme fresh squeezed orange juice
2 Tbsp. coconut aminos
2 Tbsp. chopped green onion
1 Tbsp. toasted sesame oil
1 tsp. minced garlic
1 tsp. minced fresh ginger
1 medium zucchini
6 (12-inch) skewers*
1 lb. fresh jumbo shrimp, peeled and deveined
1 cup cubed fresh pineapple
1/2 red bell pepper, cut into 1-inch pieces
1 Tbsp. Fresh Thyme olive oil
Salt-free lemon-pepper seasoning, to taste
Spring salad mix, for serving
1 lb. scallops
Directions
  1. For sauce, in a small bowl, combine orange juice, coconut aminos, green onion, toasted sesame oil, garlic, and ginger. Set aside.
  2. Use a vegetable peeler to cut zucchini lengthwise into long ribbons.
  3. Thread skewers with scallops, shrimp, pineapple, bell pepper, and zucchini ribbons.
  4. Prepare charcoal or gas grill for direct cooking over medium heat. Brush skewers with olive oil. Sprinkle with lemon-pepper seasoning, as desired.
  5. Add skewers to grill. Grill for 4 minutes; turn. Brush generously with sauce. Grill an additional 4 minutes or until shrimp are pink and scallops are opaque and firm.
  6. Serve kabobs on a bed of spring salad mix, if desired.     

*If using wooden skewers, soak them in water for 30 minutes to avoid burning while grilling.

18 minutes
Prep Time
2 minutes
Cook Time
6
Servings

Shop Ingredients

Makes 6 servings
2 Tbsp. Fresh Thyme fresh squeezed orange juice
Fresh Squeezed Orange Juice
Fresh Squeezed Orange Juice - 16 Fluid ounce
$3.99$0.25/fl oz
2 Tbsp. coconut aminos
Not Available
2 Tbsp. chopped green onion
Green Onions
Green Onions - 1 Each
$0.99
1 Tbsp. toasted sesame oil
La Tourangelle Toasted Sesame Oil
La Tourangelle Toasted Sesame Oil - 16.9 Fluid ounce
Sale
$9.99 was $13.99$0.59/fl oz
1 tsp. minced garlic
Garlic
Garlic - 1 Each
$0.69
1 tsp. minced fresh ginger
Ginger Root
Ginger Root - 0.7 Pound
$2.79 avg/ea$3.99/lb
1 medium zucchini
Zucchini Squash
Zucchini Squash - 0.75 Pound
$1.12 avg/ea$1.49/lb
6 (12-inch) skewers*
Not Available
1 lb. fresh jumbo shrimp, peeled and deveined
Jumbo 16/20ct Raw Easy Peel Shrimp
Jumbo 16/20ct Raw Easy Peel Shrimp - 32 Ounce
Sale
$9.98 was $20.98$0.31/oz
1 cup cubed fresh pineapple
Pineapple
Pineapple - 1 Each
$3.99
1/2 red bell pepper, cut into 1-inch pieces
Red Bell Peppers
Red Bell Peppers - 1 Each
5 for $5.00
$1.00 was $1.99
1 Tbsp. Fresh Thyme olive oil
Not Available
Salt-free lemon-pepper seasoning, to taste
Lawry's Lemon Pepper
Lawry's Lemon Pepper - 2.25 Ounce
Sale
$3.99 was $4.79$1.77/oz
Spring salad mix, for serving
Josie's Organic Spring Blush Salad Kit
Josie's Organic Spring Blush Salad Kit - 8 Ounce
$4.99$0.62/oz
1 lb. scallops
Colossal Sea Scallops
Colossal Sea Scallops - 1 Pound
Sale
$17.99 avg/ea was $18.99 avg/ea$17.99/lb

Directions

  1. For sauce, in a small bowl, combine orange juice, coconut aminos, green onion, toasted sesame oil, garlic, and ginger. Set aside.
  2. Use a vegetable peeler to cut zucchini lengthwise into long ribbons.
  3. Thread skewers with scallops, shrimp, pineapple, bell pepper, and zucchini ribbons.
  4. Prepare charcoal or gas grill for direct cooking over medium heat. Brush skewers with olive oil. Sprinkle with lemon-pepper seasoning, as desired.
  5. Add skewers to grill. Grill for 4 minutes; turn. Brush generously with sauce. Grill an additional 4 minutes or until shrimp are pink and scallops are opaque and firm.
  6. Serve kabobs on a bed of spring salad mix, if desired.     

*If using wooden skewers, soak them in water for 30 minutes to avoid burning while grilling.