Cajun Shrimp and Scallop Kabob

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This Cajun shrimp and scallop kabob recipe is a delightful combination of flavors and textures that will surely impress your guests. The succulent shrimp and tender scallops are marinated in a spicy Cajun seasoning, giving them a bold and zesty kick. Skewered with colorful vegetables, these kabobs are then grilled to perfection, resulting in a deliciously charred and smoky taste. Whether you're hosting a backyard barbecue or simply craving a taste of the Gulf Coast, this recipe is a must-try.

Keywords: Cajun, shrimp, scallop, kabob, grilling

Cajun shrimp and scallop kabob recipe details

Cajun shrimp and scallop kabob recipe, recipe Rating: 4.6
Number of votes:113

This surf ‘n surf kabob is a quick and easy grilling recipe. You’ll make a simple Cajun sauce to flavor the kabob while you cook it.
Ready in: 30 mins

Ingredients

Serves: 4

• 3/4 cup butter, cubed
• 3 teaspoons Cajun seasoning
• 1 1/2 teaspoon hot pepper sauce
• 3/4 teaspoon garlic powder
• 3/4 teaspoon onion powder
• 12 uncooked large shrimp (about 1/2 pound), peeled and deveined, tails on
• 16 sea scallops (about 2 pounds)

Preparation method

Prep: 20 mins | Cook: 10 mins

1. Preheat grill to medium heat and lightly oil grate.
2. Place butter in a small saucepan over low heat. Melt, then add Cajun seasoning, pepper sauce, garlic powder, and onion powder. Pour 1/2 cup of this sauce into a small bowl for later.
3. Alternate shrimp and scallops on metal skewers. Brush with butter mixture and place on grill. Cook for about 3 minutes, then flip, brushing with more butter; cook for about 7 more minutes, flipping once more, or until shrimp are pink and scallops are cooked through.
4. Serve with butter sauce for dipping.