Maple-Orange Shrimp and Scallop Kebobs

Maple-Orange Shrimp and Scallop Kebobs

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"Seafood lovers will enjoy this duo of juicy shrimp and succulent scallops brushed with a sweet, citrusy glaze. The kebabs make a delicious entrée. Or, for an elegant appetizer, thread only one shrimp and scallop onto smaller skewers instead."

Ingredients 30 m {{adjustedServings}} servings 452 cals

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 452 kcal
  • 23%
  • Fat:
  • 12.3 g
  • 19%
  • Carbs:
  • 42g
  • 14%
  • Protein:
  • 48.1 g
  • 96%
  • Cholesterol:
  • 232 mg
  • 77%
  • Sodium:
  • 1737 mg
  • 69%

Based on a 2,000 calorie diet

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  1. Thread three each shrimp and scallops alternately onto long skewers. Brush the seafood evenly with the vegetable oil. Sprinkle with salt and pepper. Reserve.
  2. Blend the ketchup with the orange juice, maple syrup, Worcestershire sauce, vinegar, paprika and garlic. Preheat the grill to medium-high heat and grease lightly.
  3. Brush kebobs all over with the maple-orange mixture. Grill for 2 to 3 minutes per side, basting often, or until shellfish turns opaque. Makes 4 servings.
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  • Twist 1: For a main course, serve over steamed rice with seasonal vegetables.
  • Twist 2: For a main course salad, serve on mixed greens dressing with a light vinaigrette.
  • Twist 3: For a citrus twist, use lemon or lime juice for the orange juice.
  • Twist 4: For a spicier version, substitute Heinz Ketchup Hot & Spicy for the regular ketchup.
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Reviews 4

  1. 6 Ratings


Sweet and tangy sauce that is super easy to make. We used the sauce for a stir fry of sorts, pouring it over broccoli and pan seared scallops. Very tasty.


My family did not care for this on shrimp, but really liked it on chicken


Easy sauce to make; Light; Sweet and Tangy; My Husband and I enjoyed this recipe very much. Using it in chicken sounds good also.