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.
Recipe - Downers Grove, IL
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
- For sauce, in a small bowl, combine orange juice, coconut aminos, green onion, toasted sesame oil, garlic, and ginger. Set aside.
- Use a vegetable peeler to cut zucchini lengthwise into long ribbons.
- Thread skewers with scallops, shrimp, pineapple, bell pepper, and zucchini ribbons.
- Prepare charcoal or gas grill for direct cooking over medium heat. Brush skewers with olive oil. Sprinkle with lemon-pepper seasoning, as desired.
- 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.
- 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
Directions
- For sauce, in a small bowl, combine orange juice, coconut aminos, green onion, toasted sesame oil, garlic, and ginger. Set aside.
- Use a vegetable peeler to cut zucchini lengthwise into long ribbons.
- Thread skewers with scallops, shrimp, pineapple, bell pepper, and zucchini ribbons.
- Prepare charcoal or gas grill for direct cooking over medium heat. Brush skewers with olive oil. Sprinkle with lemon-pepper seasoning, as desired.
- 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.
- 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.
