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Scallop and prawn kebabs with lime dressing recipe

Scallop and prawn kebabs with lime dressing recipe

21 ratings

Try something different on the barbecue this summer with these stylish scallop and prawn kebabs, brushed with a tangy chilli, garlic and lime dressing. See method

  • Serves 4
  • 30 mins to prepare and 5 mins to cook
  • 230 calories / serving
  • Healthy
  • Dairy-free


  • 8 fresh scallops
  • 250g pack frozen large raw peeled King prawns, thawed
  • 1tbsp extra virgin olive oil
  • sea salt
  • 1 lime,cut into wedges


  • ½ large red chilli, de-seeded and finely chopped
  • 1 garlic cloves, finely chopped
  • 1tbsp flat leaf parsley, finely chopped
  • zest ½ lime, plus 1 tbsp lime juice
  • 3tbsp extra virgin olive oil
If you don't have any limes, try a lemon instead

Each serving contains

  • Energy

  • Fat

    13g 19%
  • Saturates

    3g 15%
  • Sugars

    8g 9%
  • Salt

    0.7g 12%

of the reference intake
Carbohydrate 10g Protein 17.7g Fibre 2.6g


  1. Soak 16 bamboo skewers in cold water for an hour. Thread the scallops and prawns onto 8 pair of skewers, spaced 2cm apart to make them easier to turn. Brush with a little oil and sprinkle with sea salt. Cover and chill until ready to barbecue.
  2. To make the dressing, whisk together the chopped chilli, garlic, parsley, lime zest and juice and olive oil. Season to taste.
  3. Cook the kebabs on a hot barbecue for 3-4 mins on each side turning regularly until the scallops and prawns are cooked through. Put on a platter and drizzle over the dressing. Serve with the lime and the rest of the dressing in a dish.

See more Barbecue ideas

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