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Spicy Shrimp and Scallop Skewers with Vegetable Pouches
Recipes
Spicy Shrimp and Scallop Skewers with Vegetable Pouches
6 servings
50 minutes total (Active 20 minutes)

Ingredients

  • 24 sea scallops (about 1 lb)
  • 24 peeled/deveined large shrimp, tails removed (about 1 lb)
  • ½ cup olive oil
  • 2 teaspoons chili powder
  • 2 teaspoons garlic powder
  • 2 teaspoons kosher salt
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ½ teaspoon pepper
  • ¼ teaspoon ground red pepper
  • 6 (12-inch) wooden skewers
  • 1 medium yellow onion
  • 2 medium zucchini squash
  • 8 oz whole baby portabella mushrooms
  • Nonstick aluminum foil
  • 1 lemon, for wedges

Steps

    1. Thaw scallops and shrimp, if needed. Combine oil, chili powder, garlic powder, salt, cumin, oregano, thyme, pepper, and red pepper in 13- x 9-inch baking dish. Whisk to blend; reserve 3 tablespoons marinade.
    2. Thread 1 shrimp tail onto skewer, then 1 scallop, then other end of shrimp (so shrimp hugs scallop). Repeat until 4 shrimp-scallop pairs are on each skewer (6 skewers). Place in baking dish, coat well with marinade and let stand 20 minutes (wash hands).
    3. Meanwhile, preheat grill or (grill pan) on medium. Halve mushrooms. Halve onion and zucchini, then cut into ½-inch-thick slices. Combine mushrooms, onions, zucchini, and reserved marinade; toss to coat. Arrange 6 sheets of foil on workspace. Divide vegetable mixture evenly among foil sheets, bring up sides, and crimp edges to seal. Grill pouches seam-side up over indirect heat 12 minutes. Cut lemon into wedges.
    4. Place seafood skewers on grill during last 5 minutes of pouch cook time. Grill skewers 2–3 minutes on each side until shrimp just begin to turn pink and scallops are opaque; remove skewers and pouches from grill. Serve with lemon wedges.

Amount per ⅙ recipe serving: Calories 320, Total Fat 20g, Sat Fat 2.5g, Trans Fat 0g, Chol 120mg, Sodium 1210mg, Total Carb 6g, Fiber 2g, Total Sugar 2g, (Incl. 0g Added Sugars), Protein 32g, Vitamin D 0%, Calc 10%, Iron 30%, Potassium 6%