The Best Grilled Seafood Skewers Recipe for Summer Grilling

These Grilled Seafood Skewers are the perfect light and flavorful meal for a warm evening spent outdoors. Combining fresh shrimp, scallops, and firm white fish, these skewers are marinated in a bright, zesty marinade that caramelizes beautifully on the grill. Get ready to impress your guests with this easy, show-stopping summer favorite designed for maximum flavor with minimal fuss.

Why You Will Love This Recipe

This recipe for Grilled Seafood Skewers is incredibly versatile and quick to prepare, making weeknight grilling a breeze without sacrificing elegance. The citrus and herb marinade tenderizes the seafood beautifully while imparting a fresh, vibrant taste that screams summer. Plus, serving food on skewers makes for effortless portion control and perfect presentation.

Ingredients

• 1 pound large shrimp, peeled and deveined
• 1 pound sea scallops, patted very dry
• 1 pound firm white fish (such as halibut or cod), cut into 1-inch cubes
• 1/4 cup olive oil
• Juice of 2 large lemons
• 1 tablespoon Dijon mustard
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• Salt and freshly ground black pepper to taste
• Optional: 1 red onion, cut into chunks for threading
• Optional: 1 bell pepper (any color), cut into chunks for threading

Step-by-Step Instructions

1. Prepare the Marinade: In a medium bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, oregano, thyme, smoked paprika, salt, and pepper until well combined.
2. Marinate the Seafood: Place the shrimp, scallops, and cubed fish into a large bowl or a resealable plastic bag. Pour the marinade over the seafood, tossing gently to ensure everything is evenly coated. Allow the seafood to marinate in the refrigerator for at least 30 minutes, but no more than 1 hour (acid can start to “cook” seafood if left too long).
3. Prepare Skewers: If using wooden skewers, soak them in water for at least 30 minutes prior to grilling to prevent burning. If using vegetables, alternate threading the marinated seafood pieces with the onion and bell pepper chunks onto the skewers.
4. Preheat the Grill: Preheat your grill to medium-high heat (about 375–450°F or 190–230°C). Lightly oil the grill grates to prevent sticking.
5. Grill the Skewers: Place the skewers directly on the hot, oiled grates. Grill for approximately 2 to 4 minutes per side, turning carefully once. The seafood is done when the shrimp is pink and opaque, the scallops are firm and white, and the fish flakes easily. Be careful not to overcook!
6. Rest and Serve: Remove the Grilled Seafood Skewers from the grill and let them rest for 2 minutes before serving hot.

Expert Tips / Pro Tips

For the absolute best Grilled Seafood Skewers, remember these key techniques. Always pat your seafood exceptionally dry before marinating; excess moisture prevents proper searing. Never over-marinate; seafood proteins break down quickly under the acid of citrus, leading to a mushy texture if left too long—30 minutes is the sweet spot here. Ensure your grill is preheated properly; high heat helps create those beautiful grill marks and cooks the seafood quickly, keeping it tender.

Variations & Substitutions

If you prefer different seafood, feel free to substitute firm shellfish like mussels (though these are better cooked in a hinged basket) or chunks of calamari tubes. For a spicier kick, add a pinch of red pepper flakes to the marinade. You can also swap out the herbs; fresh parsley or cilantro works wonderfully as a replacement or addition to the dried herbs listed. For a non-citrus marinade base, use white wine vinegar instead of lemon juice.

Serving Suggestions

These flavorful Grilled Seafood Skewers pair perfectly with light, fresh sides that complement the bright marinade. Consider serving them over a bed of fluffy coconut rice or a light quinoa salad. Grilled asparagus or a simple arugula salad with shaved Parmesan also makes an excellent accompaniment. A drizzle of homemade garlic aioli or a simple salsa verde adds an extra layer of deliciousness.

Storage, Freezing & Reheating

Leftover Grilled Seafood Skewers should be stored in an airtight container in the refrigerator and consumed within 2 days. Due to the delicate texture of seafood, freezing cooked leftovers is generally not recommended as it often results in a dry or rubbery texture upon thawing. If you must freeze them, remove the seafood from the skewers first, place it in a freezer-safe bag, and consume within one month. To reheat gently, you can briefly steam them or sauté them very quickly over low heat.

Nutrition Information

Below is an estimated nutritional breakdown per serving (assuming 4 servings), based on the core ingredients listed. Exact values will vary based on seafood size and specific oil amounts used.

FAQ

What kind of wood is best for the skewers?

For grilling, bamboo or wooden skewers are common, but they must be soaked in water for at least 30 minutes before use to prevent them from catching fire on the hot grill grates. Metal skewers are reusable and do not require soaking.

Can I grill these if I don’t have a gas or charcoal grill?

Yes, you can achieve excellent results using a grill pan placed over high heat on your stovetop, or by using an outdoor electric grill. Ensure the surface is lightly oiled.

Why did my seafood stick to the grill?

The most common reason seafood sticks is an insufficiently hot grill or un-oiled grates. Make sure the grates are clean, hot (around 400°F), and brushed heavily with oil just before placing the skewers down.

Can I marinate these overnight?

No. Seafood should only marinate for a maximum of one hour. The lemon juice, an acid, will begin to chemically “cook” the raw seafood (similar to ceviche), resulting in a tough, unpleasantly textured final product if marinated for too long.

Grilled Seafood Skewers

Delicious and vibrant skewers featuring a mix of shrimp, scallops, and firm white fish, marinated in lemon, garlic, and herbs, perfect for grilling season.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 10 minutes mins

Total Time 35 minutes mins

Servings: 4 skewers

Course: Dinner, Main Course

Cuisine: American, Mediterranean

Calories: 280

Ingredients Method Notes

Ingredients

  

For the Skewers

• 1 lb Large Shrimp Peeled and deveined
• 10 oz Sea Scallops Pat dry
• 8 oz Firm White Fish Such as cod or halibut, cut into 1-inch cubes

For the Marinade

• 1/4 cup Olive Oil
• 3 tbsp Fresh Lemon Juice
• 3 cloves Garlic Minced
• 1 tsp Dried Oregano
• 1/2 tsp Smoked Paprika
• 1/2 tsp Salt
• 1/4 tsp Black Pepper

Method

 

Instructions

1. If using wooden skewers, soak them in water for at least 30 minutes prior to use to prevent burning.
2. In a medium bowl, whisk together all the marinade ingredients: olive oil, lemon juice, minced garlic, oregano, smoked paprika, salt, and pepper.
3. Gently add the prepared shrimp, scallops, and fish cubes to the bowl with the marinade. Toss carefully to coat all pieces evenly. Cover and refrigerate for a minimum of 20 minutes (do not marinate seafood for longer than 45 minutes).
4. Preheat your grill to medium-high heat (about 400°F / 200°C). Lightly oil the grates.
5. Thread the seafood and vegetables (bell pepper and zucchini) onto the soaked skewers, alternating ingredients for visual appeal. Ensure pieces are snug but not overly crowded.
6. Place the skewers on the preheated grill. Cook for 3-4 minutes per side, rotating occasionally, until the seafood is opaque, firm to the touch, and the vegetables are tender-crisp.
7. Remove from the grill. Serve immediately, optionally garnished with fresh parsley.

Notes

For extra flavor, baste the skewers with any leftover marinade during the last minute of grilling. Always ensure the fish is cooked through before serving.