Best 5 Seafood Skewers Recipes

Seafood skewers are a delicious and easy-to-make dish that is perfect for a summer cookout or party. With a variety of seafood options and marinades to choose from, there is a seafood skewer recipe out there for everyone. Whether you prefer shrimp, scallops, salmon, or tuna, you can find a seafood skewer recipe that will tantalize your taste buds.

Here are our top 5 tried and tested recipes!

SEAFOOD SKEWERS

Seafood Skewers image

"My guests are always impressed when I make these special shrimp and scallop kabobs," says Carolyn Grier of Aurora, Illinois. "They taste great and look spectacular when I garnish the plate with orange slices and fresh parsley."

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

1/4 cup olive oil
1/4 cup chili sauce
2 garlic cloves, minced
1/2 teaspoon hot pepper sauce
Pepper to taste
16 uncooked large shrimp (about 1/2 pound), peeled and deveined
8 sea scallops (about 1/2 pound)
Hot cooked rice

Steps:

In a large resealable plastic bag, combine the first five ingredients. Add shrimp and scallops. Seal and turn to coat. Refrigerate for at least 1 hour. , Discard marinade. Place shrimp and scallops on four metal or soaked wooden skewers. Grill, covered, over medium heat for 5 minutes on each side or until shrimp turn pink. Serve with rice.

Nutrition Facts : Calories 231 calories, Fat 16g fat (0 saturated fat), Cholesterol 99mg cholesterol, Sodium 440mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 18g protein. Diabetic Exchanges

BACON-WRAPPED SEAFOOD SKEWERS

Bacon-Wrapped Seafood Skewers image

With a little kick from cayenne, these scrumptious kabobs will be the hit of your next barbecue. The crunchy bacon wraps create moist, tender shrimp and scallops. -Audrey Hagerty Saylorsburg, Pennsylvania.

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 3 servings.

Number Of Ingredients 7

Ingredients

2 tablespoons lemon juice
1/2 teaspoon cayenne pepper
1/8 teaspoon garlic powder
12 uncooked jumbo shrimp, peeled and deveined
6 large sea scallops, halved widthwise
12 bacon strips, halved
1 medium lemon, cut into wedges

Steps:

In a large resealable plastic bag, combine the lemon juice, cayenne and garlic powder; add shrimp and scallops. Seal bag and turn to coat; let stand for 10 minutes. , Meanwhile, in a large skillet, cook bacon over medium heat until partially cooked but not crisp. Drain on paper towels. Drain and discard marinade. Wrap one bacon piece around each shrimp and scallop half. , On six metal or soaked wooden skewers, alternately thread the shrimp, scallops and lemon wedges. Grill, covered, over medium heat for 8-12 minutes or until shrimp turn pink and scallops are opaque, turning occasionally. Remove from skewers; squeeze lemon wedges over seafood.

Nutrition Facts : Calories 257 calories, Fat 12g fat (4g saturated fat), Cholesterol 161mg cholesterol, Sodium 756mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 31g protein.

HERBED SEAFOOD SKEWERS

Herbed Seafood Skewers image

"I've made these well-seasoned kabobs many times, even over an open fire," says Sharon Downs of Williston, Vermont. "They attracted the neighboring campers."

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 14

Ingredients

1/4 cup canola oil
1/4 cup lemon juice
1 garlic clove, minced
1 teaspoon dried oregano
1 teaspoon chicken bouillon granules
1/2 teaspoon salt
1/2 teaspoon dried basil
3/4 pound uncooked large shrimp, peeled and deveined
1/2 pound sea scallops
1 large sweet yellow pepper, cut into 1-inch pieces
1 large green pepper, cut into 1-inch pieces
1 small zucchini, cut into 1/4-inch slices
1 small yellow summer squash, cut into 1/4-inch slices
Hot cooked rice, optional

Steps:

In a large bowl, combine the first seven ingredients. Divide marinade between two large resealable plastic bags. Add shrimp and scallops to one bag; place vegetables in the other bag. Seal bags and turn to coat; refrigerate for 1-2 hours., Drain and discard marinade from seafood marinade. Drain vegetables, reserving marinade for basting. On eight metal or soaked wooden skewers, alternately thread the shrimp, scallops and vegetables. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes or until shrimp turn pink and scallops are firm and opaque, turning and basting occasionally with reserved marinade. Serve with rice if desired.

Nutrition Facts : Calories 217 calories, Fat 10g fat (1g saturated fat), Cholesterol 120mg cholesterol, Sodium 684mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 3g fiber), Protein 22g protein. Diabetic Exchanges

MARINATED SEAFOOD SKEWERS WITH A DIPPING SAUCE

Marinated Seafood Skewers With a Dipping Sauce image

Another experiment and I think another success, to me this was a wonderful combination of flavours and the fish was gorgeous. I used Tuna, Salmon and Prawns but feel free to experiment with other fish, just remember you need quite thick fish for skewers. I served mine over stir-fry vegetables which not only went really well but made for a very yummy, healthy, light dinner enjoyed by us all. The ingredients listed below was enough to make 6 skewers I allowed for 2 per person so if you have bigger eaters you will have to adjust amounts to make more. The marinade will be plenty even if you buy more seafood.

Provided by The Flying Chef

Categories Tuna

Time 35m

Yield 3 serving(s)

Number Of Ingredients 23

Ingredients

3 garlic cloves, crushed
3 tablespoons soy sauce
1 teaspoon fish sauce
2 teaspoons sesame oil
2 teaspoons grated fresh ginger
1 tablespoon ketjap manis
2 teaspoons sweet chili sauce
2 tablespoons lime juice
2 teaspoons lemongrass, finely chopped
3 green onions, sliced thinly
6 long wooden skewers, soaked in water for at least 30 min's prior to using
12 green prawns, peeled
320 g tuna steaks, cut in large cubes (allow for 2 cubes per skewer.)
340 g salmon fillets, cut into large cubes (allow for 2 cubes per skewer.)
2 teaspoons soy sauce
3 teaspoons white wine vinegar
1 teaspoon fish sauce
1/2 cup water
100 g sugar
50 ml lime juice
1 small lime, zest of
3 tablespoons sweet chili sauce
1 1/2-2 tablespoons coriander, finely chopped

Steps:

Combine all the marinade ingredients in a large bowl or storage container, add chopped fish and prawns, refrigerate for several hours.
Thread fish onto skewers alternating, tuna, salmon, prawn etc. reserve marinade.
In summer these would be great done on the BBQ, as it is winter I did them under the grill about 6 inches from the heat. Cook for about 8-10 Min's or until done, turning once and basting with reserved marinade during cooking.
Dipping Sauce.
In a saucepan add water and sugar and cook over a medium high heat until the sugar dissolves.
Turn the heat down, add soy, vinegar, fish sauce, lime juice, zest, sweet chili sauce, stir to combine, remove from heat, stir in coriander and serve in individual dipping bowls.
I served mine over stir-fry vegetables, I did a mix of bean sprouts, snow peas, shredded carrot and red pepper.

Nutrition Facts : Calories 502.8, Fat 13.6, SaturatedFat 2.7, Cholesterol 122.9, Sodium 1810.5, Carbohydrate 39.8, Fiber 0.8, Sugar 34.6, Protein 54.5

HERBED SEAFOOD SKEWERS

HERBED SEAFOOD SKEWERS image

Categories Fish Fourth of July Dinner

Number Of Ingredients 14

Ingredients

1/4 c. canola oil
1/4 c. lemon juice
1 clove minced garlic
1 tsp. dried oregano
1 tsp. chicken bouillon granules
1/2 tsp. salt
1/2 tsp. dried basil
3/4 lb. uncooked large shrimp, peeled and diveined
1/2 lb. sea scallops
1 large sweet yellow pepper, cut into 1in. pieces
1 large green pepper, cut into 1in. pieces
1 small yellow summer squash, cut into cut into 1/4 in. pieces
1 small zucchini, cut into cut into 1/4 in. pieces
hot cooked rice, optional

Steps:

1. In a large bowl, combine the first seven ingredients. Divide marinade between two large resealable plastic bags. Add shrimp and scallops to one bag; place vegetables in the other bag. Seal bags and turn to coat; refrigerate for 1-2 hours. 2. Drain shrimp and scallops, discarding marinade. Drain vegetables, reserving marinade for basting. On eight metal or soaked wooden skewers, alternately thread the shrimp, scallops and vegetables. 3. Coat grill rack with cooking spray before starting the grill. Grill, covered, over medium heat for 3-4 minutes on each side or until shrimp turn pink and scallops are firm and opaque, basting occasionally with reserved marinade. Serve over rice if desired.

Seafood Recipe Skewers:

Prep and Cook:

Cook seafood. Cook each seafood type until just opaque and still juicy inside, then set it on a plate lined with a paper towel to absorb any oil.
Place the pieces of seafood in a bowl and drizzle them with the desired amount of vinaigrette.
Put all the ingredients on skewers in any order you want, but make sure not to overcrowd them so that the heat can reach all sides.
Brush the skewers with some vinaigrette before cooking and again halfway through to keep them moist and flavorful.
Serve hot and enjoy with extra vinaigrette on the side.

Seafood and Marinade:

Use a mixture of different types of seafood, such as shrimp, scallops, and calamari, to add variety and texture to the dish.
If using wooden skewers, soak them in water for at least 30 minutes before using to prevent them from catching fire on the heat.
Experiment with different marinades to suit your taste. Some popular options include a mixture of herbs and citrus, a spicy chili and coriander rub, or a simple combination of salt, black and white peppers, and a squeeze of fresh lemons.

Grilling Seafood:

Cook the skewers over a hot fire, flipping them every few minutes to ensure even cooking.
The cooking time is usually between 3-5 minutes per side, depending on the size of the seafood pieces and how hot the heat is.
Make sure the temperature of seafood is high enough, or else the result is seafood that is tough and chewy.
For easier flipping, use metal skewers as they can take more heat without catching on fire.

Best Skewers to Use:

Bamboo skewers are a popular choice, but they can char easily if the heat is too high.
Metal skewers are more heat-resistant and can be reused, making them a more eco- and budget- friendly option.
If using wooden skewers, soak them in water for at least 30 minutes before using to help prevent them from catching fire.

Conclusion:

Seafood skewers are a delicious and easy-to-make appetizer or main course that's perfect for any occasion. If you follow all the tips above, you will be able to cook seafood skewers that are succulent, juicy, and with a beautiful charred grilling pattern.

So, get creative with the marinades and toppings, and prepare a memorable seafood feast for you and your loved ones.