Grilled Seafood Skewers

These smoky, tender Grilled Seafood Skewers feature perfectly charred shrimp and scallops basted in a zesty garlic-herb butter that locks in moisture.

Why This Recipe Works:

• High-smoke-point oil prevents the delicate seafood proteins from bonding with the hot grill grates.
• Basting with garlic-herb butter after grilling prevents flare-ups while delivering rich, unmitigated flavor.
• Alternating shrimp and scallops creates even spacing, allowing hot air to circulate and cook everything uniformly.

Three summers ago, I hosted a backyard cookout where I confidently threw a dozen seafood skewers onto a screaming-hot grill grate. I watched in horror as my expensive sea scallops instantly fused to the metal like industrial cement.

I actually cried over those ruined scallops.

The problem is that seafood is incredibly lean, lacking the insulating fat of a ribeye, so the delicate protein matrix bonds with hot metal grates almost instantly. Most cooks try to solve this by dousing the fish in oil, but it just drips off, flares up, and leaves a bitter, carbonized crust. I learned this the hard way after scrubbing charred shrimp skin off my grates for a week.

But here is the simple fix: a light coating of high-smoke-point oil on the seafood, followed by a post-grill baste of garlic-herb butter. This simple step prevents sticking while keeping the interior incredibly juicy.

If you love smoky outdoor cooking but want to skip the skewers entirely, there are other great options. Check out our Grilled Shrimp Boil in Foil Packets for an even easier weeknight cleanup.

Trust me on this one.

When threading shrimp and scallops together, you must account for their different thermal masses. I always tap the tongs against my hip twice for luck before laying them down at a 45-degree angle. This ensures perfect, clean grill marks every single time.

You do not need any fancy equipment for this recipe. Just grab a sturdy grill pan or fire up your outdoor barbecue, and you are ready to go.

Grilled Seafood Skewers

• Publisher Storied Skillet
• Cuisine Mediterranean
• Category Main Course, Grilling
• Prep Time 15 mins
• Cook Time 8 mins
• Servings 4
• Calories 280 calories
• Rating 4.8 1692
• Tags grilled seafood skewers, grilled shrimp and scallops, seafood kabobs, easy grilled seafood

Ingredients

• 1 lb large shrimp (16-20 count), peeled and deveined
• 1 lb sea scallops, tough side muscle removed
• 2 tbsp avocado oil
• 1 tsp Diamond Crystal kosher salt
• 1/2 tsp freshly cracked black pepper
• 4 tbsp unsalted butter, melted
• 3 cloves garlic, finely grated
• 1 tbsp fresh lemon juice
• 2 tbsp fresh flat-leaf parsley, finely chopped

Directions

1. Soak wooden skewers in warm water for at least 30 minutes before grilling to prevent them from catching fire.
2. Pat the shrimp and scallops completely dry with paper towels; moisture is the enemy of a good sear.
3. Thread the seafood onto the skewers, alternating between shrimp and scallops, leaving a tiny gap between each piece.
4. Brush all sides of the skewers lightly with avocado oil, then season evenly with Diamond Crystal kosher salt and black pepper.
5. Preheat your grill or grill pan over medium-high heat until hot, then oil the grates using a folded paper towel dipped in oil.
6. Lay the skewers down and grill undisturbed for 3 to 4 minutes per side, until the shrimp turn pink and the scallops release easily.
7. While grilling, whisk together the melted butter, grated garlic, lemon juice, and chopped parsley in a small bowl.
8. Remove the skewers from the grill and immediately brush them generously with the garlic-herb butter before serving.

Notes

• I highly recommend using Diamond Crystal kosher salt; if you only have Morton's kosher salt or fine table salt, cut the volume in half (use 1/2 teaspoon) to avoid over-salting.
• Avocado oil is essential here because its high smoke point (around 520°F) prevents it from breaking down into bitter, carcinogenic compounds on the hot grill, unlike extra virgin olive oil.
• Do not brush the garlic butter onto the seafood while it is still over the open flame; the butter fat will cause massive flare-ups, soot-staining your beautiful scallops, so always baste after removing them from the heat.
• Leftover seafood skewers will tighten up and lose their delicate, tender texture in the fridge, so eat them fresh if possible, or gently reheat them in a covered skillet with a splash of water to steam-warm them.

Serving Suggestions

These skewers are incredibly versatile and pair beautifully with bright, fresh summer sides that cut through the rich garlic butter.

• Serve alongside our Crispy Grilled Zucchini for a light, low-carb summer dinner.
• Lay them over a bed of fluffy jasmine rice to soak up every last drop of the garlic-herb butter.
• Pair with a crisp, cold glass of Sauvignon Blanc or a light Pinot Grigio.
• For a fun, hands-on meal, slide the seafood off the skewers and tuck them into warm corn tortillas with a scoop of Pineapple Mango Salsa.
• Serve with charred lemon halves; grilling the lemons caramelizes their sugars and makes the juice extra sweet and smoky.

Storage and Reheating

Seafood is notoriously unforgiving.

If you find yourself with leftovers, store them in an airtight glass container in the fridge for no more than two days. The delicate proteins will continue to tighten as they sit, meaning they will never be quite as tender as they were straight off the grates.

To reheat, avoid the microwave at all costs unless you enjoy the texture of rubber erasers. Instead, heat a splash of broth in a skillet over medium-low heat, add the seafood, cover, and steam gently for three minutes.

It works like magic.

Ingredient Substitutes

If you need to swap things out based on what is fresh at your local market, here are the easiest, tested substitutions:

1. The Seafood: If scallops are too pricey, swap them for firm, cubed fish like swordfish or halibut, which hold up beautifully on skewers.
2. The Oil: Grapeseed oil or canola oil can easily replace avocado oil, as both have high smoke points that prevent sticking.
3. The Herbs: Fresh dill or chives make a fantastic alternative to parsley, adding a bright, spring-like flavor to the butter sauce.

Go ahead and fire up that grill, tap those tongs, and let me know how your skewers turn out—I promise your scallops will slide right off the grates this time!