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Shrimp and Scallop Kabobs

“These seafood kabobs are a big hit with everyone who loves spicy food. Don’t forget to use the extra seasoned butter as a dipping sauce!” Mitzi Sentiff — Annapolis, Maryland
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings


  • 3/4 cup butter, cubed
  • 3 teaspoons Cajun seasoning
  • 1-1/2 teaspoons hot pepper sauce
  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon onion powder
  • 12 uncooked large shrimp (about 1/2 pound)
  • 16 sea scallops (about 2 pounds)


  • In a microwave-safe bowl, melt butter. Stir in the Cajun seasoning, pepper sauce, garlic powder and onion powder; set aside 1/2 cup butter mixture for serving and keep warm.
  • Peel and devein shrimp, leaving tails on. On four metal or soaked wooden skewers, alternately thread shrimp and scallops.
  • Place skewers on greased grill rack. Cook, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until shrimp turn pink and scallops are firm and opaque, basting occasionally with butter mixture. Serve with reserved butter.
Nutrition Facts
1 each: 399 calories, 35g fat (22g saturated fat), 170mg cholesterol, 813mg sodium, 3g carbohydrate (0 sugars, 0 fiber), 19g protein.

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  • annette.barney
    Jun 7, 2013

    No comment left

  • eseward
    Jun 5, 2013

    I just love to cook, grill, bake, etc.,etc. ! ! ! Loves shrimp, not scallops (husband does)

  • corpuscissy
    Jul 5, 2011

    Tp LBrouse-Weber makes a N'Orleans Cajun Seasoning if your grocer carries it. Website is for spice aadvice 1-800-247-5251. Hope it helps.

  • Black Lady
    Jun 30, 2011

    This is awesome and I will make it again. We all love seafood!!

  • Carollizc
    Jun 30, 2011

    I'm making this for our Canada Day dinner. We love spice and seafood. I just don't add quite so much hot sauce! And a note to LBrouse - try googling "homemade spice mixes" and you'll find several for Cajun seasoning.

  • LBrouse
    Jun 30, 2011

    This sounds wonderful! But what's a good substitute for "cajun seasoning"? Or what is it comprised of?

  • A Coppola
    May 5, 2011

    I have made this for a few bbqs at our home and it is always a hit. As delicious as it would be with scallops, I have only made it with defrosted raw shrimp (about 50-70 ct size) because they are a little more cost effective for us. We also don't skewer-We have one of those stainless steel flat things with holes in the bottom that you can put on the grill so smaller items don't fall through. I just use a large spactula and flip them over and baste (carefule of flames shooting up from the butter) Then we put them in a serving dish so you can spoon some on your plate- A little easier if you have multiple things going on and being prepped etc... but the skewers would be lovely for presentation and smaller intimate gatherings. Served with grilled ribeye and a spinach salad... YUM! I do cheat a bit- I dip my steak in the extra seasoned butter- So bad for me but it tastes SOOOO good. Thanks so much for the recipe!

  • skb cooking
    Jan 9, 2011

    No comment left

  • justmbeth
    Jul 11, 2010

    Very awesome flavor! We used garlic Tabasco and included more of it since we like it spicier,

  • daduk
    May 8, 2010

    This dish was awesome! Made it for a dinner party last night and followed the recipe to a "T". What a great flavor it had. I expected this dish to be really spicy, but it had a nice mellow blend to it. If you want heat, you will want to add more hot pepper sauce. I will definitely be making this again. YUM....