| Level: | Easy |
| Total: | 25 min |
| Prep: | 10 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- 8 (6 to 8-inch) bamboo skewers
- 16 jumbo deveined, peeled shrimp
- 16 sea scallops
- Salt and pepper
- 1 teaspoon sweet paprika, 1/3 palmful
- 1/2 teaspoon crushed red pepper flakes, eyeball it
- 1 lemon zested and juiced
- 2 tablespoons chopped flat leaf parsley, a handful
- 1 tablespoon extra virgin olive oil, 1 turn of the pan
Instructions
- Preheat a large nonstick skillet over medium high to high heat.
- On bamboo skewers, thread 4 shrimp on 4 skewers, 4 scallops on each of 4 skewers. Season both shrimp and scallop skewers with salt and pepper on both sides. Combine paprika, crushed pepper, lemon zest and parsley in a small dish. Sprinkle combined herbs and spices over shrimp and rub. Add a 1/2 a turn of the pan of extra virgin olive oil, (1 1/2 teaspoons), to the hot skillet and sear the shrimps 3 minutes on each side or until curled and pink. Squeeze the juice of 1/2 lemon over the pan and remove to a warm platter. Return pan to the heat and add remaining oil. Cook scallops 3 to 4 minutes on each side or until caramel in color. Squeeze the juice of 1/2 lemon over the pan and transfer skewers to serving platter along side shrimp.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 130 |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Carbohydrates | 6 g |
| Dietary Fiber | 1 g |
| Sugar | 0 g |
| Protein | 17 g |
| Cholesterol | 64 mg |
| Sodium | 575 mg |
Reviews
Great flavor and super simple to make. Be sure to watch the video because it is different from the printed recipe. We will make this again.
It came out excellent
“shrimps” really? Good job Mr. Editor.
Great recipe (though too spicy for small children. I make the seasoning without the pepper for the kids and keep the other bowl for the adults..I soak the skewers in water first and do on the grill or a flat grill pan. It’s much easier to cook this way and the shrimp and scallops get a nice sear without being over-cooked ;
I loved it it was so good
I absolutley love this recipe. You might have to double the seasonings if you like it spicy though!
-Foodlover130
-Foodlover130
This recipe is definetly a keeper. I wish I doubled the batch. The only thing I did was add some white cooking wine and a dab of butter. Served with rice it was fantastic. Just the right amount of spice. I used some frozen scallops and shrimp. A great quick and easy meal with ingredients already on hand. Great flavor. Add lots of zesrt!!
I tried it without the scallops and it turned out great, my dad loves sea food and he wiped out the plate. Those who don’t like it spicy should use less crushed red pepper flakes. Thanks Rachael for the great recipe.
My husband was raised on seafood and said this was the BEST shrimp he ever ate. I did use 4 or 5 times the amount of seasoning and added some cayenne pepper as we like spicy. Outstanding dish.
Will make often.
Will make often.
It’s Friday night and I got home early from school, so I decided instead of going out and spending money we don’t have I would cook something. I’ve tried Rachael Ray’s recepies before and have been very good, so I decided to do something special for my darling husband who’s been working so hard to keep everything in good place. I came across this recepie, and OH MY OH MY!!!! WE LOVED IT! IT WAS THE BEST MEAL WE HAVE EATING IN OUR ENTIRE LIFE YET! IT WAS ABSOLUTELY WONDERFUL! THE FLAVORS JUST POPPED EVERYWHERE! EVEN OUR 4-YEAR OLD SON (OUR ONLY ONE)LOVED IT AND ATE EVERY BIT OF IT. SHE HAS TOPPED IT IN MY BOOK!