Shrimp and Scallop Skewers with Lemon Orzo
Scallops make these skewers feel extra fancy!
By Ree Drummond Ree Drummond

Yields:
4 serving(s)
Prep Time:
30 mins
Total Time:
45 mins
Scallops might seem like one of those ingredients you only order at a restaurant, but they're actually incredibly easy to make at home—and they cook up just as quickly as shrimp! That makes these skewers one of my favorite ways to serve a seafood dinner. The shrimp and scallops soak up a bright marinade made with fresh rosemary, garlic, red pepper flakes, and plenty of lemon before hitting the grill for just a few minutes. The result is juicy, tender seafood with fresh, vibrant flavor in every bite.
Of course, every great shrimp recipe deserves an equally delicious side, and this lemon orzo is the perfect partner. Tossed with fresh parsley, creamy herbed goat cheese, and toasted sliced almonds, it's packed with flavor. Best of all, the recipe comes together in about 45 minutes, making it an easy choice for entertaining without spending all day in the kitchen. Grab some lemons, fire up the grill, and get ready for one delicious summer dinner!
How do you keep shrimp and scallops from overcooking on the grill?
Shrimp and scallops both cook very quickly, which is one reason they make such a great pairing. For the most even cooking, use shrimp and scallops that are similar in size, and grill them just until the shrimp turn pink and opaque and the scallops are firm with a lightly golden exterior. Remove the skewers from the grill as soon as they’re cooked.
Can you make the shrimp and scallop skewers ahead of time?
You can thread the shrimp and scallops onto the skewers up to 1 day in advance, but wait to marinate them until 15 to 30 minutes before cooking, or the seafood can become mushy. The orzo salad can be made up to 2 days in advance; bring it to room temperature and toss it with a little extra olive oil before serving.
Do you need to soak wooden skewers before grilling?
Yes. If you're using wooden or bamboo skewers, soak them in water for at least 30 minutes before adding the seafood. This helps prevent the skewers from burning on the grill. Metal skewers are another great option and don't require any prep.
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Ingredients
- 2 Tbsp. minced fresh rosemary
- 2 tsp. red pepper flakes
- 6 garlic cloves, minced
- Grated zest and juice of 3 lemons, plus wedges for serving
- 1 cup olive oil, plus more for the grill
- 24 peeled and deveined colossal shrimp (about 1 lb.)
- 16 large sea scallops (about 1 lb.)
- 3 tsp. kosher salt, plus more for the cooking water
- 1 1/4 tsp. black pepper
- 12 oz. orzo
- 3 Tbsp. chopped fresh parsley, plus more for garnish
- 4 oz. herbed goat cheese, crumbled
- 1/2 cup toasted sliced almonds
Directions
- Step 1Whisk the rosemary, red pepper flakes, garlic, lemon zest, and ¾ cup olive oil in a 9-by-13-inch baking dish.
- Step 2Thread the shrimp and scallops onto eight 12-inch skewers, alternating. Season with 2 teaspoons salt and 1 teaspoon pepper. Place the skewers in the baking dish and turn to coat evenly in the marinade. Cover and refrigerate for 15 to 30 minutes.
- Step 3Meanwhile, bring a large pot of salted water to a boil. Add the orzo and cook according to the package directions. Drain and transfer to a large bowl. Whisk together the remaining ¼ cup olive oil, the juice of 2 lemons, and the remaining 1 teaspoon salt and ¼ teaspoon pepper in a small bowl. Pour over the warm orzo and toss to coat. Set aside to cool slightly.
- Step 4Preheat a grill or grill pan to medium and oil the grates. Grill the skewers until the shrimp and scallops are just cooked through, about 3 minutes per side. Transfer the skewers to a platter and squeeze the juice of the remaining lemon over the top.
- Step 5Add the parsley, goat cheese, and almonds to the orzo and toss. Garnish the skewers with more parsley. Serve with the orzo and lemon wedges.
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