Grilled White Wine Shrimp and Scallop Kabobs
Succulent grilled shrimp and scallop kabobs dressed in a bright white wine and lemon garlic sauce create an elegant seafood skewer perfect for summer entertaining. Fresh Gulf shrimp and tender scallops alternate with charred vegetables—potatoes, red onion, bell pepper, and mushrooms—on individual skewers for impressive plating. The white wine sauce adds acidity and richness that complements the delicate sweetness of the seafood and caramelized vegetables. What makes this version special is the pre-cooked potatoes, which ensure even cooking across all components, and the convenience of the prepared sauce that delivers restaurant-quality flavor in minutes. This dish works for weeknight dinners, dinner parties, or special occasions. It appeals to seafood lovers seeking something lighter than meat-based kabobs yet more refined than casual grilling. Serve as a main course with sides like rice or crusty bread to soak up the sauce.
Ingredients
- 1 pouch Le Sauce & Co. White Wine Lemon Garlic Saucehomemade white wine garlic butter sauce1:1convenienceadds dairy
adds Le Sauce & Co. brand-specific flavor profile
- 12 shrimp, peeled and deveined, thawed if frozen
- 4 scallops, large, thawed if frozen, halvedadditional shrimp1:1dietary preference
maintains seafood theme
- 4 petite gold potatoes, halvedbaby potatoes or red potatoes1:1availability
similar size and cooking time
- 1 red onion, cut into 1 1/2 to 2 inch pieces
- 1 green bell pepper, cut into 1 1/2 to 2 inch pieces
- white mushrooms, slicedcremini mushrooms1:1taste preference
slightly earthier flavor, similar texture
- 4 lemon slices
- fresh parsley, chopped
- olive oil
- salt
- black pepper
- garlic salt
- paprika
Instructions
- 1
Preheat grill, skillet, or oven to 350 degrees or medium heat.
- 2
Halve potatoes and cut bell pepper and onion into 1 1/2 to 2 inch pieces.
- 3
Precook potato halves in microwave for 4 minutes to soften.
- 4
Season shrimp and scallops with salt, pepper, garlic salt, and paprika, then toss to coat evenly.
- 5
Thread vegetables, shrimp, and scallops onto skewers, alternating between different vegetables and seafood.
- 6
Place skewers on grill, skillet, or in oven.
- 7
Brush each skewer with olive oil, season with salt and pepper, and cook for 5 minutes.
- 8
Flip skewers, brush again with olive oil, season with salt and pepper, and cook for an additional 5 minutes, then remove from heat.
- 9
Pour white wine lemon garlic sauce into a microwave-safe bowl and microwave for 30 seconds, then stir.
- 10
Brush cooked kabobs with the warm sauce and sprinkle with fresh chopped parsley.
- 11
Serve with remaining warm sauce for dipping.
Tips
Precook potato halves in the microwave for 4 minutes before threading onto skewers. This ensures they finish tender when the seafood reaches doneness, preventing overcooked shrimp or scallops waiting for hard potatoes.
Thaw frozen shrimp and scallops completely before cooking. Surface moisture prevents proper browning and even cooking. Pat them dry with paper towels after thawing for better sear and sauce adherence.
Alternate seafood with vegetables on each skewer rather than grouping them. This distributes heat evenly across the skewer, ensures vegetables char properly, and creates visual appeal on the plate.
Good to Know
Refrigerate cooked kabobs in an airtight container for up to 2 days. Reheat gently in a 300-degree oven for 8-10 minutes to avoid overcooking seafood. Store leftover sauce separately in a sealed container.
Thread skewers up to 4 hours ahead. Cover and refrigerate until ready to cook. Prepare all vegetable cuts in advance and store in separate containers. Season shrimp and scallops just before cooking to prevent moisture loss.
Serve immediately on a platter with extra sauce on the side. Pair with steamed rice, grilled vegetables, or crusty bread. White wine, particularly Sauvignon Blanc or Pinot Grigio, complements the sauce and seafood.
Common Mistakes
Skip precoking potatoes to avoid hard centers when shrimp and scallops are overcooked.
Don't overcrowd the skewer to avoid uneven cooking and steaming instead of grilling.
Substitutions
similar size and cooking time
maintains seafood theme
adds Le Sauce & Co. brand-specific flavor profile
FAQ
Can I cook these kabobs on a stovetop skillet instead of a grill?
Yes, the recipe specifically includes skillet as an option. Use medium heat in a large skillet, cooking 5 minutes per side. Work in batches if needed to avoid overcrowding. You may need to adjust cooking time slightly depending on skillet thickness and heat distribution.
What if I don't have a microwave to precook potatoes?
Boil potato halves for 5-7 minutes until just tender before threading onto skewers. This adds cooking time but achieves the same result of ensuring potatoes finish cooking at the same rate as the seafood without overcoking it.
How long do cooked kabobs keep in the refrigerator?
Refrigerate cooked kabobs in an airtight container for up to 2 days. Reheat gently in a 300-degree oven for 8-10 minutes to preserve the texture of the seafood. Do not microwave, which can toughen shrimp and scallops.