Grilled Seafood Skewers Recipe | Easy Summer Barbecue Seafood Kabobs – Quick, Fresh, and Flavorful
Seafood skewers are one of those dishes that feel special but are surprisingly simple to make. They cook fast, look impressive on a platter, and deliver big flavor with minimal effort. Whether you’re hosting a backyard barbecue or a casual weeknight dinner, these kabobs bring a fresh, coastal vibe to the table.
The marinade is zesty, the seafood stays tender, and the grill adds a charred, smoky finish. If you’re new to grilling seafood, this is a foolproof place to start.
Why This Recipe Works
- Quick-cooking proteins: Shrimp, scallops, and firm fish cook in minutes, keeping them juicy and tender.
- Bright, balanced marinade: Lemon, garlic, and herbs cut through the richness of the seafood without overpowering it.
- Even cooking: Skewers ensure bite-sized pieces cook at the same rate, so nothing dries out.
- Grill-friendly vegetables: Bell peppers, red onion, and cherry tomatoes add color, crunch, and sweetness.
- Flexible and forgiving: Mix and match seafood based on availability and budget. It all works.
Shopping List
- Seafood
- 1 lb large shrimp, peeled and deveined
- 1 lb sea scallops (or substitute additional shrimp)
- 1 lb firm fish, cut into 1.5-inch cubes (salmon, mahi-mahi, swordfish, or halibut)
- Vegetables
- 1 red bell pepper, cut into chunks
- 1 yellow bell pepper, cut into chunks
- 1 red onion, cut into wedges
- 1 pint cherry or grape tomatoes
- Marinade
- 3 tablespoons olive oil
- Zest and juice of 1 large lemon
- 3 garlic cloves, finely minced
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh basil or dill, chopped (optional)
- 1 teaspoon smoked paprika
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- To Serve
- Lemon wedges
- Extra chopped herbs
- Cooked rice, couscous, or a simple salad (optional)
- Equipment
- Metal skewers or wooden skewers (soaked in water for 20–30 minutes)
- Outdoor grill or grill pan
- Brush for oiling the grates
How to Make It
- Prep the skewers: If using wooden skewers, soak them in water for at least 20 minutes so they don’t burn on the grill.
- Make the marinade: In a bowl, whisk together olive oil, lemon zest and juice, garlic, parsley, basil or dill, smoked paprika, red pepper flakes, salt, and black pepper.
- Pat seafood dry: Use paper towels to dry the shrimp, scallops, and fish. Dry surface = better sear and less sticking.
- Marinate briefly: Toss seafood in half the marinade and let it sit for 10–15 minutes.
Do not marinate longer, especially for scallops and shrimp, or the lemon juice can start “cooking” them.
- Prep the vegetables: Toss peppers, onion, and tomatoes with the remaining marinade. Season with a pinch more salt if needed.
- Build the skewers: Thread shrimp, scallops, fish, and vegetables onto the skewers, alternating pieces. Leave a small gap between pieces so heat can circulate.
- Preheat the grill: Heat to medium-high (about 400–450°F). Clean and oil the grates to prevent sticking.
- Grill the skewers: Place skewers on the grill.
Cook 2–3 minutes per side for shrimp and scallops, and 3–4 minutes per side for fish, turning once. Total time is about 6–8 minutes. Remove when seafood is opaque and lightly charred.
- Rest and finish: Transfer to a platter and rest for 2 minutes.
Squeeze fresh lemon over the top and sprinkle with herbs.
- Serve: Enjoy with rice, couscous, grilled corn, or a crisp green salad. Add extra lemon wedges for brightness.
How to Store
- Refrigerate: Store leftovers in an airtight container for up to 2 days. Seafood is best enjoyed fresh, so plan accordingly.
- Reheat gently: Warm in a skillet over low heat or in a 300°F oven for a few minutes.
Avoid microwaving on high, which can make seafood rubbery.
- Meal prep tip: Prep and marinate the vegetables ahead of time, but keep the seafood separate and marinate just before grilling.
- Freezing: Not recommended after grilling. If needed, freeze raw seafood separately and thaw in the fridge overnight before cooking.
Benefits of This Recipe
- High in protein, low in fuss: You get a satisfying meal without heavy sauces or long cook times.
- Great for gatherings: Skewers are easy to scale up and serve family-style.
- Customizable: Use your favorite seafood and veggies, or stick to what’s on sale.
- Balanced flavors: The citrus-herb marinade keeps everything bright and fresh.
- Minimal cleanup: One bowl for marinade, a platter, and the grill—done.
Common Mistakes to Avoid
- Over-marinating: Acidic marinades can toughen seafood if left too long. Keep it to 10–15 minutes.
- Overcrowding the skewers: Pieces pressed too tightly will steam instead of sear.
- Cold grill grates: Seafood sticks to cool or dirty grates.
Preheat well and oil the grates.
- Mismatched sizes: Cut fish and vegetables into similar-sized pieces so they cook evenly.
- Walking away: Seafood cooks fast. Stay close and flip when edges turn opaque and lightly charred.
Recipe Variations
- Garlic-lime and cilantro: Swap lemon for lime and basil for cilantro. Add a pinch of cumin for warmth.
- Mediterranean style: Add oregano, cherry tomatoes, and olives.
Finish with a drizzle of good olive oil.
- Spicy harissa: Stir 1 tablespoon harissa paste into the marinade for heat and depth.
- Teriyaki-glazed: Brush with teriyaki in the last minute of grilling. Sprinkle with sesame seeds and scallions.
- All-shrimp or all-salmon: Keep it simple with one protein for easier timing and consistent texture.
- Veggie-forward: Add zucchini, mushrooms, or pineapple for extra variety and sweetness.
FAQ
What seafood works best for skewers?
Firm fish like salmon, swordfish, mahi-mahi, or halibut hold up well. Shrimp and scallops are excellent too.
Avoid delicate, flaky fish that can fall apart on the grill.
How do I keep seafood from sticking to the grill?
Preheat to medium-high, clean the grates, and oil them right before grilling. Also, pat the seafood dry and avoid moving it too soon—let it release naturally before flipping.
Can I bake these instead of grilling?
Yes. Arrange skewers on a lined sheet pan and bake at 425°F for 8–12 minutes, turning once.
Broil for the last 1–2 minutes for a bit of char.
How do I know when the seafood is done?
Shrimp should be pink and opaque, scallops opaque with slight springiness, and fish should flake easily with a fork. Visual cues are key—avoid overcooking.
Can I make this ahead?
You can cut and portion the seafood and veggies ahead of time. Marinate and assemble right before grilling, or up to 30 minutes in advance for the vegetables.
Keep seafood marinating for only 10–15 minutes.
What can I serve with seafood skewers?
Try herbed rice, lemon couscous, grilled corn, tzatziki, or a simple arugula salad. A chilled white wine or sparkling water with citrus pairs well.
Do I need to remove the tails from shrimp?
It’s up to you. Tails look nice for presentation and act as a handle, but removing them makes eating easier.
Either way works.
Is frozen seafood okay?
Yes, as long as it’s good quality and fully thawed. Pat dry very well to avoid excess moisture, which can prevent browning.
In Conclusion
These grilled seafood skewers are fresh, fast, and perfect for warm-weather cooking. With a bright lemon-garlic marinade and a mix of colorful vegetables, they’re both delicious and easy to pull off.
Keep the steps simple, watch the grill, and finish with a squeeze of lemon. You’ll have a crowd-pleasing dish that feels restaurant-worthy without the fuss.
Grilled Seafood Skewers Recipe | Easy Summer Barbecue Seafood Kabobs - Quick, Fresh, and Flavorful
Ingredients
- Seafood 1 lb large shrimp, peeled and deveined
- 1 lb sea scallops (or substitute additional shrimp)
- 1 lb firm fish, cut into 1.5-inch cubes (salmon, mahi-mahi, swordfish, or halibut)
- Vegetables 1 red bell pepper, cut into chunks
- 1 yellow bell pepper, cut into chunks
- 1 red onion, cut into wedges
- 1 pint cherry or grape tomatoes
- Marinade 3 tablespoons olive oil
- Zest and juice of 1 large lemon
- 3 garlic cloves, finely minced
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh basil or dill, chopped (optional)
- 1 teaspoon smoked paprika
- ½ teaspoon crushed red pepper flakes (optional)
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- To Serve Lemon wedges
- Extra chopped herbs
- Cooked rice, couscous, or a simple salad (optional)
- Equipment Metal skewers or wooden skewers (soaked in water for 20–30 minutes)
- Outdoor grill or grill pan
- Brush for oiling the grates
Instructions
- Prep the skewers: If using wooden skewers, soak them in water for at least 20 minutes so they don’t burn on the grill.
- Make the marinade: In a bowl, whisk together olive oil, lemon zest and juice, garlic, parsley, basil or dill, smoked paprika, red pepper flakes, salt, and black pepper.
- Pat seafood dry: Use paper towels to dry the shrimp, scallops, and fish. Dry surface = better sear and less sticking.
- Marinate briefly: Toss seafood in half the marinade and let it sit for 10–15 minutes. Do not marinate longer, especially for scallops and shrimp, or the lemon juice can start “cooking” them.
- Prep the vegetables: Toss peppers, onion, and tomatoes with the remaining marinade. Season with a pinch more salt if needed.
- Build the skewers: Thread shrimp, scallops, fish, and vegetables onto the skewers, alternating pieces. Leave a small gap between pieces so heat can circulate.
- Preheat the grill: Heat to medium-high (about 400–450°F). Clean and oil the grates to prevent sticking.
- Grill the skewers: Place skewers on the grill. Cook 2–3 minutes per side for shrimp and scallops, and 3–4 minutes per side for fish, turning once. Total time is about 6–8 minutes. Remove when seafood is opaque and lightly charred.
- Rest and finish: Transfer to a platter and rest for 2 minutes. Squeeze fresh lemon over the top and sprinkle with herbs.
- Serve: Enjoy with rice, couscous, grilled corn, or a crisp green salad. Add extra lemon wedges for brightness.
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