Favourite Citrus Shrimp & Scallops
Submitted by kitchwitch
Citrus shrimp and scallop kabobs marinated in orange juice, soy sauce, ginger, and garlic, grilled with snow peas and orange wedges. A bright, gluten-free seafood skewer for summer.
YIELD
4 servingsPREP
20 minCOOK
15 minREADY
60 minBright orange juice, soy, fresh ginger, and a pinch of red pepper carry shrimp and scallops onto skewers, alongside snow peas wrapped around each shrimp and orange wedges that caramelize on the grill. The pea pods aren’t just garnish, they protect the shrimp from drying out over direct heat and bring a snappy contrast to the soft seafood.
Limit the marinade to 30 minutes. Citrus juice and soy will start cooking the shrimp the same way ceviche does, and any longer turns the texture chalky and rubbery.
Watch the shrimp, not the clock. They turn opaque pink and curl into a loose C shape when ready. A tight O means overcooked. Scallops should look opaque all the way through with just a hint of give.
Use tamari instead of soy to keep these naturally gluten-free.
Pro Tips
- Soak wooden skewers in water for at least 30 minutes before grilling so they don’t catch fire.
- Pat the seafood dry before threading. Wet shrimp and scallops steam instead of searing.
- Brush with reserved marinade only during cooking, never after. Raw seafood marinade isn’t safe to use as a finishing sauce.
- Cut large scallops in half horizontally, not vertically, to keep them tender and even-cooking.
Variations
- Swap snow peas for thin slices of red bell pepper or zucchini for a heartier kabob.
- Add a tablespoon of honey to the marinade for a sweeter glaze that chars beautifully.
- Use pineapple chunks in place of orange wedges for a tropical version.
Ingredients
Directions
Halve any large scallops. Place scallops and shrimp in a plastic bag set in a deep bowl.
For marinade:
Combine orange peel, orange juice, soy sauce, gingeroot, garlic, and red pepper. Pour over seafood. Seal bag. Marinate in the refrigerator 30 minutes. Drain, reserving marinade.
To make kabobs:
If using fresh pea pods, cook in boiling water about 2 minutes; drain. Or, thaw and drain frozen pea pods.
Wrap 1 pea pod around each shrimp. Thread pea pods and shrimp onto four 10-12” skewers alternately with scallops and orange wedges.
Grill kabobs on an uncovered grill directly over medium-hot coals for 5 minutes. Turn and brush with marinade. Grill 5 to 7 minutes more or until shrimp turn pink and scallops are opaque. Brush occasionally with marinade.
Broiler Directions:
Place kabobs on the unheated rack of a broiler pan. Broil 4” from the heat for 4 minutes.
Turn and broil 4 to 6 minutes more or until shrimp turn pink and scallops are opaque. Brush occasionally with marinade.
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