Imagine sinking your teeth into succulent, perfectly grilled seafood bursting with Caribbean-inspired zesty flavors that dance on your palate. These Grilled Scallop and Shrimp Skewers with Mojo Sauce are not just a meal—they're a culinary escape that transforms your dinner plate into a tropical paradise. Whether you're looking to impress dinner guests or treat yourself to a restaurant-quality experience at home, this recipe promises to elevate your cooking game and transport you to sun-soaked shores with every single bite.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: Caribbean
Serves: 4 servings
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 pound scallops
- 2 tablespoons olive oil
- 1/4 cup fresh lime juice
- 1/4 cup fresh orange juice
- 2 cloves garlic, minced
- 1 teaspoon cumin
- Salt and pepper to taste
- Skewers
Instructions
- Begin by preparing the ingredients. Rinse the shrimp and scallops under cold water and pat them dry with paper towels. This will help ensure that they grill properly.
- In a mixing bowl, combine the olive oil, fresh lime juice, fresh orange juice, minced garlic, cumin, salt, and pepper. Whisk the ingredients together until well combined to create a marinade.
- Add the shrimp and scallops to the bowl with the marinade. Toss gently to coat the seafood evenly. Cover the bowl with plastic wrap and let it marinate in the refrigerator for about 15 minutes. This will enhance the flavors of the seafood.
- While the seafood is marinating, soak the skewers in water for at least 10 minutes if you are using wooden skewers. This will prevent them from burning on the grill.
- Preheat your grill to medium-high heat. If using a grill pan, place it over medium-high heat on the stovetop.
- Once the grill is hot, thread the marinated shrimp and scallops onto the skewers. Alternate between shrimp and scallops for a colorful presentation. Leave a little space between each piece to ensure even cooking.
- Place the skewers on the grill and cook for about 2-3 minutes on each side, or until the shrimp turn pink and opaque and the scallops are golden and firm. Be careful not to overcook the seafood, as it can become tough.
- Once cooked, remove the skewers from the grill and let them rest for a minute. This allows the juices to redistribute, keeping the seafood tender.
- Serve the grilled scallop and shrimp skewers warm, drizzled with any remaining mojo sauce from the marinade. These skewers pair beautifully with rice, a fresh salad, or grilled vegetables.
Tips
- Pat seafood completely dry before marinating to achieve a perfect sear
- Don't marinate seafood longer than 15-20 minutes, as citrus can start "cooking" the delicate proteins
- Preheat your grill or grill pan to ensure a quick, even cooking that keeps shrimp and scallops tender
- Use metal skewers or thoroughly soaked wooden skewers to prevent burning
- Leave a small space between each piece of seafood on the skewer for even heat distribution
- Watch cooking time carefully—seafood cooks quickly and can become rubbery if overdone
- Let skewers rest for 1-2 minutes after grilling to retain maximum juiciness
Nutrition Facts
Calories: 250kcal
Carbohydrates: 6g
Protein: 35g
Fat: 10g
Saturated Fat: 2g
Cholesterol: 250mg
