Carrabba’s Shrimp and Scallop Spiedino Recipe: Wood-Grilled Seafood Skewers

This wood-grilled seafood skewer recipe brings authentic Italian flavors to your backyard. I’ve tested it repeatedly to ensure restaurant-quality results without the restaurant price.

The key is alternating shrimp and scallops on skewers with fresh herbs and citrus, which infuse every bite with brightness. A quick marinade in olive oil, garlic, and white wine enhances the natural sweetness of the seafood.

Grilling over high heat ensures a perfectly charred exterior while keeping the inside tender and juicy. The aroma alone will transport you to a Tuscan trattoria.

Serve with crusty bread to soak up every last drop of the herbed oil. This dish is simple yet impressive.

Ingredients for Carrabba’s Shrimp and Scallop Spiedino

Fresh seafood, bright herbs, and a zesty marinade bring these skewers to life.

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The seafood quality is non-negotiable. Wild-caught shrimp and scallops from Whole Foods or a trusted fishmonger are ideal—look for scallops labeled ‘dry-packed’ (no preservatives) and shrimp that smell like the ocean, not fishy. The shrimp should be 16/20 count or larger for even grilling. For the wine, any crisp dry white works—no need for something you wouldn’t drink.

No white wine? Substitute with extra olive oil and a splash of lemon juice. Fresh herbs are key, but in a pinch dried oregano at one-third the amount can work. If you can’t find sea scallops, bay scallops (halved) are a decent backup—they cook faster, so keep an eye on them. The marinade can also handle chicken if you’re not strict about seafood.

Prep the seafood the day of cooking—it doesn’t keep well marinated. Leftovers taste great cold the next day, though. Skewers are best grilled fresh but can be prepped 4 hours ahead (cover and refrigerate). The herb oil? Save it for dipping bread or drizzling on pasta within 3 days.

Step-by-Step Instructions for Wood-Grilled Seafood Skewers

Here’s the method I use for perfectly charred, restaurant-quality skewers every time.

Step 1: Prepare the Wooden Skewers and Seafood

Soak all 8 pieces wooden skewers in cold water for 30 minutes to prevent burning on the grill. This step is non-negotiable—dry skewers will char before the seafood cooks through.

Pat the 1.5 lb large shrimp and 1 lb sea scallops completely dry with paper towels. The shrimp should already be peeled and deveined with tails on, and the scallops should have their tough foot removed. This ensures even cooking and prevents steaming on the grill.

Step 2: Create the Marinade and Coat the Seafood

In a large bowl, whisk together 0.5 cup extra-virgin olive oil, 0.25 cup dry white wine, 3 tbsp fresh lemon juice, 6 cloves minced garlic cloves, 1.5 tsp kosher salt, 1 tsp freshly ground black pepper, and 0.5 tsp red pepper flakes. The acidity from the wine and lemon will tenderize the seafood while the olive oil protects it from drying out.

Add the shrimp and scallops to the marinade, tossing gently to coat evenly. Let them marinate at room temperature for 15-20 minutes—any longer and the acid will start to “cook” the seafood, turning it mushy. Meanwhile, chop the 0.5 cup fresh flat-leaf parsley and tear the 0.25 cup fresh basil leaves, reserving most for garnish.

Step 3: Skewer the Seafood Alternately

Thread the seafood onto the soaked skewers, alternating between shrimp and scallops. I like to start and end with shrimp for visual appeal. Leave a small space between each piece to ensure even cooking and proper charring.

Sprinkle the remaining chopped parsley and basil over the skewers just before grilling. The herbs will adhere to the marinade and create a beautiful, fragrant crust. Discard any leftover marinade that touched raw seafood—it’s unsafe to reuse.

Step 4: Grill to Perfection

Preheat your grill to medium-high heat (about 400°F). Clean and oil the grates thoroughly to prevent sticking. Place the skewers on the grill and cook for 2-3 minutes per side, or until the shrimp turn opaque pink and the scallops develop golden-brown grill marks.

Baste the skewers with any remaining marinade from the bowl during the first minute of grilling. Avoid overcrowding the grill—work in batches if needed. The seafood is done when it’s just cooked through; overcooking will make it rubbery. The shrimp should curl into a loose “C” shape, and the scallops should feel slightly firm to the touch.

Step 5: Rest and Serve

Transfer the skewers to a platter and let them rest for 2-3 minutes. This allows the juices to redistribute, keeping the seafood moist and flavorful. Sprinkle with any remaining fresh parsley and basil for a pop of color and freshness.

Serve immediately while hot, with lemon wedges on the side if desired. The skewers should have a smoky char, with the shrimp and scallops perfectly tender and infused with the bright, herby flavors of the marinade. Each bite should deliver a balance of garlic, citrus, and herbs with a subtle kick from the red pepper flakes.

Perfect Pairings for These Flavors

Crusty Bread Pairings

Serve with warm ciabatta or baguette to soak up the herbed oil. I love tearing off pieces and dipping directly into the marinade left on the platter. A Boston Italian bakery loaf works perfectly here. 🥖

Light Salad Companions

A simple arugula salad with lemon vinaigrette cuts through the richness. Toss 4 cups baby arugula with 2 tbsp olive oil and 1 tbsp fresh lemon juice. The peppery bite complements the seafood beautifully.

Wine Recommendations

Stick with Italian whites that match the marinade. A crisp Pinot Grigio from Friuli or Vermentino from Sardinia enhances the citrus notes. Avoid oaky Chardonnays that overpower the dish. 🍷

Vegetable Sides

Grilled zucchini or asparagus brushed with the same marinade makes a cohesive meal. Toss with 1 tbsp chopped parsley after cooking. The charred veggies echo the skewers’ smoky flavors.

Pasta Option

For a heartier meal, serve over linguine tossed with 2 tbsp reserved marinade. The pasta soaks up all the garlic and herb flavors. Garnish with extra basil leaves for freshness.

Frequently Asked Questions