Experience the delight of the sea with these succulent scallop and shrimp kabobs. Perfect for summer grilling, they bring together the sweet, juicy flavors of shrimp and scallops, enhanced by the tangy freshness of pineapple and the colorful crunch of bell peppers. The special homemade basting sauce offers a savory touch, with ginger, sesame, and soy creating a delightful Asian-inspired twist.
The ingredients for these kabobs are generally readily available, but there are a few things to note before heading to the supermarket. Fresh pineapple is favored for its natural sweetness and juiciness, but canned can be used in a pinch. For the scallops, choose fresh, dry-packed scallops if available. They have a superior flavor and texture to wet-packed. Note that rice vinegar, sesame oil, and light soy sauce are common in Asian supermarkets, but may not be in your usual grocery store. Fresh ginger root is also an important ingredient, providing a vibrant, spicy kick.
Ingredients for Scallop and Shrimp Kabobs
Shrimp: A type of seafood that gives a delicious taste and texture, and they're rich in protein
Scallops: Another seafood ingredient which is sweet and tender when cooked correctly
Red bell pepper: Adds a sweet, slightly tangy flavor and a vibrant color
Green bell pepper: Offers a slightly more bitter taste than red bell peppers and adds another color contrast
Fresh pineapple: Adds a sweet, tart flavor that pairs excellently with seafood
Rice vinegar: A mild, slightly sweet vinegar that adds a tangy flavor
Sesame oil: This oil has a strong, nutty flavor and is often used in Asian cuisine
Ginger root: Adds a spicy, slightly sweet flavor that complements the other ingredients
Light soy sauce: A condiment that adds saltiness and umami flavor
One reader, Kathrine Cintron says:
I recently tried the scallop and shrimp kabobs recipe and it was a delightful experience! The combination of flavors was fantastic, and the kabobs were easy to prepare. The basting sauce added a delicious touch, and the grilling process was simple. I highly recommend this recipe for a delightful seafood dish!
Techniques for Perfect Scallop and Shrimp Kabobs
How to prepare the skewers: Soak the wooden skewers in warm water for 15 minutes to prevent them from catching on fire while the kabobs cook. Thread the shrimp, scallops, peppers, and pineapple onto the skewers.
How to make the basting sauce: In a medium-size mixing bowl, combine rice vinegar, sesame oil, ginger, and soy sauce. Mix well to create the basting sauce.
How to grill the kabobs: Prepare an outside grill with an oiled rack set 4 inches above the heat source. Place the skewers on the grill and baste with some of the sauce. Grill the kabobs for about 5 to 6 minutes total, turning and basting with the sauce while grilling. Heat the remaining basting sauce until warm and serve on the side.
How To Make Scallop and Shrimp Kabobs
These scallop and shrimp kabobs are a fresh Asian-inspired recipe that takes its flavors from pineapple, ginger, soy sauce, sesame oil, and rice vinegar.
Serves:
Ingredients
- 1lblarge shrimp,peeled and deveined
- ½lbscallops
- 1red bell pepper,cut into 1 inch pieces
- 1green bell pepper,cut into 1 inch pieces
- 1fresh pineapple,peeled, cored and cut into wedges
- ½cuprice vinegar
- 2tspsesame oil
- 2tspfresh ginger root,minced
- 3tbsplight soy sauce
Instructions
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If using wooden skewers, soak 6 of them in warm water for 15 minutes. This prevents the skewers from catching on fire while the kabobs cook. Then thread the shrimp, scallops, peppers, and pineapple on the skewers.
For basting sauce:
-
In a medium-size mixing bowl, combine rice vinegar, sesame oil, ginger, and soy sauce. Mix well.
-
Prepare an outside grill with an oiled rack set 4 inches above the heat source. Place the skewers on the grill and baste with some of the sauce. Grill kabobs for about 5 to 6 minutes total, turning and basting with the sauce while grilling. Heat remaining basting sauce until warm and serve on the side.
Nutrition
- Calories: 186.61kcal
- Fat: 2.75g
- Saturated Fat: 0.49g
- Trans Fat: 0.02g
- Monounsaturated Fat: 0.78g
- Polyunsaturated Fat: 0.99g
- Carbohydrates: 24.30g
- Fiber: 2.92g
- Sugar: 16.21g
- Protein: 16.68g
- Cholesterol: 104.33mg
- Sodium: 834.89mg
- Calcium: 69.45mg
- Potassium: 431.24mg
- Iron: 1.00mg
- Vitamin A: 80.35µg
- Vitamin C: 113.04mg
Expert Advice for Grilling Scallop and Shrimp Kabobs
When threading your shrimp, scallops, peppers, and pineapple onto the skewers, try to keep the pieces uniform in size. This ensures even cooking and prevents smaller pieces from burning while larger pieces are still raw. Also, alternate between the different ingredients to provide a variety of flavors in each bite.
Time-Saving Tips for Preparing Seafood Kabobs
Prep ahead: Chop and marinate the seafood and vegetables the night before to save time on the day of cooking.
Use pre-cut ingredients: Consider using pre-cut vegetables and pre-peeled shrimp to cut down on prep time.
Grill in batches: If you're making a large batch, grill the kabobs in batches to ensure even cooking and to save time.
Substitute Ingredients For Scallop and Shrimp Kabobs Recipe
shrimp - Substitute with lobster tail: Lobster tail has a similar sweet and delicate flavor to shrimp, making it a luxurious alternative for kabobs.
scallops - Substitute with swordfish: Swordfish has a firm texture and a mild, slightly sweet flavor that can stand up to grilling, making it a great substitute for scallops in kabobs.
red bell pepper - Substitute with yellow bell pepper: Yellow bell peppers have a slightly sweeter flavor and can add a vibrant color to the kabobs, similar to red bell peppers.
green bell pepper - Substitute with orange bell pepper: Orange bell peppers have a similar crisp texture and mild, sweet flavor, making them a colorful substitute for green bell peppers in the kabobs.
rice vinegar - Substitute with apple cider vinegar: Apple cider vinegar provides a slightly fruity and mellow acidity, which can work as a substitute for rice vinegar in the marinade.
sesame oil - Substitute with peanut oil: Peanut oil has a similar nutty flavor and high smoke point, making it a suitable substitute for sesame oil in the marinade.
fresh ginger root - Substitute with ground ginger: Ground ginger can be used as a substitute for fresh ginger root, providing a convenient option with a similar flavor profile for the marinade.
light soy sauce - Substitute with tamari: Tamari, a gluten-free soy sauce, can be used as a substitute for light soy sauce, offering a similar savory and salty flavor for the kabob marinade.
Plating Ideas for Seafood Kabobs
Elevate the skewers: Arrange the shrimp and scallop kabobs on a sleek, rectangular plate, ensuring they are positioned at an angle for visual interest.
Incorporate vibrant colors: Integrate the vibrant hues of the red and green bell peppers and fresh pineapple to create a visually stunning and appetizing presentation.
Utilize negative space: Strategically leave areas of the plate bare to allow the kabobs to stand out, creating a visually striking and sophisticated presentation.
Garnish with fresh herbs: Sprinkle the plate with finely chopped cilantro or chives to add a pop of color and a touch of freshness to the dish.
Add a drizzle of sauce: Carefully drizzle the warm basting sauce around the plate, creating an artistic and flavorful element to the presentation.
Incorporate height: Place the kabobs on a small pedestal or stack them on a bed of wild rice to add dimension and elegance to the dish.
Essential Equipment for Making Scallop and Shrimp Kabobs
- Grill: A grill is used for cooking the kabobs over an open flame or heat source, imparting a delicious smoky flavor to the seafood and vegetables.
- Skewers: Skewers are used to thread the shrimp, scallops, peppers, and pineapple for grilling, allowing for easy and convenient cooking and serving.
- Mixing bowl: A mixing bowl is used to combine the rice vinegar, sesame oil, ginger, and soy sauce to create the basting sauce for the kabobs.
- Basting brush: A basting brush is used to apply the basting sauce to the kabobs while grilling, ensuring they are coated with flavor and moisture.
Storing and Freezing Leftover Seafood Kabobs
- To store leftover shrimp and scallop kabobs, place them in an airtight container or wrap them tightly with plastic wrap or aluminum foil. Refrigerate for up to 3 days.
- If you want to freeze the kabobs, remove the shrimp, scallops, peppers, and pineapple from the skewers and place them in a freezer-safe container or resealable bag. Freeze for up to 2 months.
- To reheat frozen kabobs, thaw them in the refrigerator overnight. Preheat the oven to 350°F (175°C) and place the kabobs on a baking sheet. Cover with foil and bake for 10-15 minutes, or until heated through.
- Alternatively, you can reheat the kabobs in a skillet over medium heat. Add a little oil or butter to the pan and cook the kabobs for 5-7 minutes, stirring occasionally, until they are heated through and the shrimp and scallops are cooked.
- Note: The texture of the shrimp and scallops may change slightly after freezing and reheating, but they will still be delicious and safe to eat.
Reheating Leftover Seafood Kabobs
- The best way to reheat leftover scallop and shrimp kabobs is to use an oven or a grill. Preheat your oven to 350°F (175°C) or heat your grill to medium-high heat.
- If using an oven, place the kabobs on a baking sheet lined with parchment paper or aluminum foil. This will help prevent the kabobs from sticking and make cleanup easier.
- If using a grill, lightly oil the grates to prevent sticking. Place the kabobs directly on the grill.
- Baste the kabobs with any leftover basting sauce or a mixture of olive oil and lemon juice to keep them moist during reheating.
- In the oven, reheat the kabobs for 8-10 minutes, turning them halfway through to ensure even heating. On the grill, reheat for 3-4 minutes per side, or until the shrimp and scallops are heated through and the vegetables are slightly charred.
- Avoid using a microwave to reheat the kabobs, as this can cause the seafood to become rubbery and the vegetables to become soggy.
- If the kabobs have been stored in the refrigerator, allow them to sit at room temperature for 10-15 minutes before reheating. This will help them reheat more evenly and prevent the seafood from overcooking.
- Once reheated, serve the kabobs immediately to enjoy the best flavor and texture. If desired, garnish with fresh herbs like cilantro or parsley for added freshness and color.
Interesting Trivia About Scallop and Shrimp Kabobs
Scallops and shrimp are excellent sources of protein and low in fat, making them a healthy and delicious choice for kabobs.
Budget-Friendly Seafood Kabob Recipe
This scallop and shrimp kabobs recipe is moderately cost-effective for a household. The use of shrimp and scallops may increase the cost, but the inclusion of bell peppers and pineapple balances it out. The basting sauce ingredients like rice vinegar, sesame oil, and ginger are generally affordable and can be used for other dishes. Overall Verdict: 8/10. Approximate cost for a household of 4 people: $35-$40.
Are Scallop and Shrimp Kabobs Healthy?
This scallop and shrimp kabob recipe is a healthy choice for a summer barbecue. The dish is packed with lean protein from the shrimp and scallops, which are low in calories and high in essential nutrients like omega-3 fatty acids and vitamin B12. The colorful bell peppers and fresh pineapple provide a good source of vitamins A and C, as well as dietary fiber.
The marinade, made with rice vinegar, sesame oil, ginger, and light soy sauce, adds flavor without relying on excessive amounts of salt or unhealthy fats. Grilling the kabobs allows excess fat to drip away, making it a healthier cooking method compared to frying.
To make this recipe even healthier, consider the following suggestions:
- Use a reduced-sodium soy sauce to lower the overall salt content of the dish
- Increase the proportion of vegetables to seafood on each skewer, ensuring a balanced meal
- Serve the kabobs with a side of brown rice or quinoa for added fiber and complex carbohydrates
- Experiment with other vegetables like zucchini, yellow squash, or onions for variety and added nutrients
- Brush the kabobs with a small amount of heart-healthy olive oil before grilling to prevent sticking and add a dose of monounsaturated fats
By making these simple adjustments, you can elevate this already nutritious dish into an even healthier option that will leave you feeling satisfied and energized.
Editor's Opinion on This Seafood Kabob Recipe
This scallop and shrimp kabobs recipe is a delightful combination of flavors and textures. The use of fresh pineapple and bell peppers adds a sweet and tangy element to the dish, while the basting sauce with rice vinegar, sesame oil, and ginger provides a depth of umami and aromatic flavors. The grilling process enhances the natural sweetness of the ingredients and creates a beautiful charred exterior. Overall, this recipe offers a perfect balance of seafood, fruits, and vegetables, making it a refreshing and satisfying dish for any occasion.
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Why trust this Scallop and Shrimp Kabobs Recipe:
This recipe guarantees a delightful dining experience with succulent shrimp and tender scallops perfectly complemented by the vibrant flavors of bell peppers and sweet pineapple. The basting sauce, featuring rice vinegar, sesame oil, and fresh ginger root, infuses the kabobs with an irresistible umami essence. The meticulous grilling process ensures a harmonious blend of textures and tastes. With the light soy sauce adding depth to the dish, this recipe promises a delectable and memorable seafood feast.
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