Chili Scallop & Shrimp Kebabs

Prep Time
Cook Time
Ready In

"This is out of "The Backyard Barbecue Cookbook" If you are not too sure about your chili tolerance, reduce the chili bean sauce. This is great served with rice. Hope you enjoy!"

Original recipe yields 6 servings


  • Serving Size: 1 (202.5 g)
  • Calories 166.8
  • Total Fat - 3.7 g
  • Saturated Fat - 0.5 g
  • Cholesterol - 199.6 mg
  • Sodium - 1232.2 mg
  • Total Carbohydrate - 6.4 g
  • Dietary Fiber - 0.3 g
  • Sugars - 2.4 g
  • Protein - 25.5 g
  • Calcium - 87.8 mg
  • Iron - 0.7 mg
  • Vitamin C - 1.6 mg
  • Thiamin - 0 mg

Step 1

Combine the crushed garlic, ginger, sesame oil, chili bean sauce, soy sauce, tomato paste, sugar and lemon juice.

Step 2

Shell shrimp and devein, leaving tail shells on.

Step 3

Clean the scallops.

Step 4

Add the shrimp and scallops to the marinade.

Step 5

Cover and marinate for 10-15 minutes.

Step 6

Skewer shrimp and scallops on skewers. (If using wooden skewers make sure to soak in water for about 30 minutes).

Step 7

Cook on a preheated lightly oiled barbecue grill for 4 minutes each side. Baste with the remaining marinade during cooking.

Tips & Variations

No special items needed.



I love shrimp and scallops on the grill. I could not find bean chili sauce and I checked 5 stores! So I just used regular chili sauce and it seemed to work out fine. I think the bean sauce would have made the marinade stick to the shellfish a little better though. This is so quick and easy to make, perfect summer recipe!

review by:
(29 May 2021)