Recipe for Grilled Scallops and Shrimp: Smoky Char with Citrus Zest

There’s a simple elegance to grilling scallops and shrimp that brings out their natural sweetness with a smoky depth. This method highlights their delicate textures while adding a charred complexity.

With precise heat control and a touch of citrus zest, you’ll achieve restaurant-quality results that let the seafood shine. The grill transforms these ingredients into a dish worth savoring.

Ingredients for Recipe for Grilled Scallops and Shrimp

Fresh seafood, bold spices, and citrus create this elegant grilled dish with smoky char.

[recipe_ingredient_scaler]

The scallops are the star here. Dry-packed from a trusted fishmonger ensures they sear properly—wet-packed ones release too much moisture. Look for sustainably sourced options at Whole Foods or a local seafood market. Shrimp should be large (16-20 count per pound) for even grilling. The olive oil needs to be high-quality, as it carries the citrus and spice flavors throughout.

No fresh lemon? Lime zest and juice work in a pinch (though the flavor profile shifts slightly). Out of smoked paprika? Regular paprika plus a pinch of liquid smoke mimics the depth. Wooden skewers can be swapped for metal, but soak them regardless to prevent charring. If using frozen shrimp, thaw completely and pat dry—excess moisture causes steaming, not searing.

Seafood cooks fast, so prep everything in advance. Leftovers? Rare with scallops and shrimp this good, but they’ll keep 1-2 days refrigerated. Best served immediately, though. The citrus zest loses its punch after 24 hours.

Step-by-Step Instructions for Grilled Scallops and Shrimp

Master the grill with this precise method for perfectly charred seafood every time.

Step 1: Prepare the Marinade and Skewers

In a large bowl, whisk together the 0.25 cup extra-virgin olive oil, 2 tbsp lemon zest, 2 tbsp lemon juice, 4 cloves garlic cloves (minced), 1.5 tsp kosher salt, 1 tsp freshly ground black pepper, 1 tsp smoked paprika, and 0.5 tsp crushed red pepper flakes until fully combined.

Soak the 8 pieces wooden skewers in water for 30 minutes to prevent burning. This step is non-negotiable for even cooking and easy handling. Meanwhile, pat the 1.5 lb large sea scallops and 1.5 lb large shrimp completely dry—they should look matte, not glossy, to ensure proper searing.

Step 2: Thread and Marinate the Seafood

Alternate threading the scallops and shrimp onto the soaked skewers, leaving a small gap between each piece for even heat circulation. I use two skewers per set for stability when flipping. Brush the skewers generously with the marinade, coating all sides thoroughly.

Let the skewers marinate for 15-20 minutes at room temperature. Don’t exceed this time—the acid in the lemon juice will begin to “cook” the seafood, turning it mushy. You’ll notice the shrimp changing from translucent to slightly opaque at the edges when it’s ready for the grill.

Step 3: Grill to Smoky Perfection

Preheat your grill to medium-high heat (about 400°F). Clean the grates thoroughly and oil them lightly with a paper towel to prevent sticking. Place the skewers on the grill and cook for 3-4 minutes per side, basting occasionally with the remaining marinade.

The scallops should develop a golden-brown crust and opaque centers, while the shrimp will turn pink and slightly charred. Avoid moving the skewers too soon—let them sear undisturbed to create those coveted grill marks. The seafood is done when it releases easily from the grates and feels firm to the touch.

Step 4: Rest and Garnish

Transfer the skewers to a clean platter and let them rest for 2-3 minutes. This brief pause allows the juices to redistribute, ensuring every bite is moist and flavorful. Sprinkle with the 0.25 cup fresh parsley (chopped) just before serving for a burst of color and freshness.

Serve immediately while hot. The scallops should be tender with a slight caramelized exterior, and the shrimp should have a subtle smokiness with a hint of citrus. Discard any leftover marinade that touched raw seafood to avoid cross-contamination.

Storing and Reheating This Recipe

Refrigerator Storage

Let your skewers cool for no more than 2 hours before transferring to airtight containers. I use glass containers to preserve freshness. Store at 40°F or below for up to 2 days. The flavors meld beautifully overnight, but the texture is best when fresh. ❄️

Freezer Storage

Freeze cooked seafood on skewers for up to 1 month for best quality. Wrap each skewer individually in plastic wrap, then place in a freezer-safe bag. Squeeze out excess air to prevent freezer burn. Thaw overnight in the fridge before reheating.

Oven Reheating

Preheat oven to 350°F. Place skewers on a baking sheet lined with foil. Brush with 1 tbsp olive oil and heat for 8-10 minutes, turning halfway. This method keeps the seafood moist and preserves the smoky char. 🔥

Stovetop Reheating

Heat a skillet over medium heat with 1 tbsp olive oil. Add skewers and cook for 2-3 minutes per side, basting with a splash of water or broth to prevent drying. The shrimp will re-crisp slightly, while scallops stay tender.