Grilled Curry-Apricot Shrimp & Scallops

Shrimp and scallops get threaded onto skewers and grilled with a marinade that hits sweet, spicy, and tangy all at once. Apricot preserves caramelize on the grill while curry powder and minced jalapeño bring steady warmth underneath. Dijon mustard ties it all together with a sharp, mustardy backbone that keeps the sweetness in check.

The marinade does double duty here. First, it coats the seafood during a 30-minute to one-hour soak in the fridge, letting the curry and garlic work into the surface. Then, you brush it on during grilling so the apricot jam chars into sticky, golden edges on each piece. Bring the leftover marinade to a simmer in a saucepan (critical for food safety since it touched raw seafood) and serve it alongside as a dipping sauce.

Alternate 4 shrimp and 3 scallops on each skewer. Grill about 3 minutes per side. Scallops should be opaque throughout but still slightly translucent in the very center for the best texture. Shrimp curl into a C-shape when done; if they’re a tight O, they’re overdone.

Pro Tips

• Soak bamboo skewers in water for at least 30 minutes to prevent them from burning on the grill
• Pat the shrimp and scallops dry before marinating so the coating adheres instead of sliding off
• Don’t marinate longer than one hour; acid in the mustard will start breaking down the delicate seafood texture
• Use the hottest part of the grill for quick searing and those charred apricot edges

Variations

• Peach version: Swap apricot preserves for peach preserves
• Broiler method: Set skewers on a foil-lined sheet and broil 4 inches from heat, 3 minutes per side
• Mango-lime: Replace apricot jam with mango chutney and add fresh lime juice