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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 {{adjustedServings}} servings

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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


  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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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.


This sauce is delicious! It is sweet yet has a tangy taste to it. The first time I made it, I made it with shrimp like it is originally made for. Then tonight I made the same exact sauce with chicken drummettes instead. I had to double everything so that I had enough sauce bt it was delicious, and very quick to! The family loved it!