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
Shop Ingredients
Makes 6 servings
Fresh Squeezed Orange Juice - 16 Fluid ounce
Sale
$3.20 was $3.99$0.20/fl oz
Fresh Thyme Organic Coconut Aminos - 10 Fluid ounce
$5.99$0.60/fl oz
Green Onions - 1 Each
$0.99
Not Available
Garlic - 1 Each
$0.69
Ginger Root - 0.7 Pound
$2.79 avg/ea$3.99/lb
Zucchini Squash - 0.75 Pound
$1.12 avg/ea$1.49/lb
Not Available
Jumbo 16/20ct Raw Easy Peel Shrimp - 32 Ounce
Sale
$9.98 was $20.98$0.31/oz
Pineapple - 1 Each
$3.99
Red Bell Peppers - 1 Each
$1.99
Not Available
Lawry's Lemon Pepper - 2.25 Ounce
$4.79$2.13/oz
Josie's Organic Spring Blush Salad Kit - 8 Ounce
$4.99$0.62/oz
Not Available
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.