If you want a simple, flavorful seafood dish, this one delivers. Traeger Grilled Shrimp and Scallop Skewers combine two tender shellfish—shrimp and sea scallops—into easy-to-eat skewers that work as an entrée, a salad topper, or part of a surf-and-turf spread.
Traeger Grilled Shrimp and Scallop Skewers
Shrimp and scallops are both quick-cooking and delicious, but they can be tricky on the grill because they are small and can fall through the grates. Skewering is an easy solution that keeps them together and makes turning straightforward. On a Traeger or any hot pellet grill, they develop a lovely char while staying moist inside.
For these skewers we threaded a scallop into the curve of each shrimp. That method helps everything cook evenly and makes for a pleasing presentation. The technique is simple once you get the rhythm—just peel the shrimp (leave the tail on if you like the look) and pat each scallop dry before threading.
Season the skewers with a light brush of olive oil and a simple spice blend of salt, pepper, garlic powder, onion powder, and paprika. You can substitute Old Bay or your preferred seafood rub for a different flavor profile. The recipe is forgiving—adjust seasonings to taste and make it your own.
Check out more Traeger recipes in the same collection.
Recipe Shopping List
Here are the basic items you’ll need. For exact amounts and serving details, see the recipe card below.
- Colossal raw shrimp (peeled, tails optional)
- Large sea scallops (thawed if previously frozen)
- Olive oil
- Salt and freshly ground pepper
- Garlic powder
- Onion powder
- Paprika
More great seafood recipe ideas are available in the same category.
How To Make This Recipe
The overview below summarises the key steps. Use the full recipe card at the end for quantities and timing when you cook.
- Preheat the pellet grill – Aim for a high heat around 450°F so the seafood sears quickly and develops a bit of char.
- Skewer the seafood – Peel shrimp (leave tails on for presentation if desired). Pat scallops dry with paper towels. Nestle each scallop into the curve of a shrimp and thread onto bamboo or metal skewers.
- Oil and season – Lightly brush skewers with olive oil on both sides. Sprinkle with salt, pepper, garlic powder, onion powder, and paprika. Adjust to taste or use a favorite seafood seasoning.
- Grill – Place skewers directly on the hot grates and cook about 4 minutes per side, rotating once. Scallops should lose their opaque center; an internal reading of roughly 115°F before resting will finish around 125°F once carryover heat is included.
- Serve immediately – Let skewers rest a couple of minutes, then serve hot. They pair well with salads, pasta, or steaks for surf-and-turf.
Find additional shrimp recipes and seafood inspiration in the same collection.
Recipe FAQ
Seafood is best served right after cooking. You can prepare ingredients in advance—peel shrimp and pat scallops dry—but cook the skewers just before serving for the best texture and flavor.
If you have leftovers, store them in an airtight container in the refrigerator and eat within one to two days. Remove as much air as possible if using a resealable bag.
Leftover grilled seafood works well cold as a salad topper or gently warmed in a sauce and served over pasta. Avoid aggressive reheating, which can toughen scallops and shrimp.
Also great: grilled halibut and other simple fish recipes.
Serve This With
These skewers pair well with many sides. A few favorites that complement seafood are:
- Grilled filet mignon — Turn it into surf and turf with steak and skewers together.
- Mushroom risotto — Creamy risotto balances the bright, briny flavors of the seafood.
- Fresh Caesar salad — Crisp romaine and tangy dressing make a light, classic accompaniment.
- Fresh baked rolls — Warm bread is always welcome at the table.
- Cheddar Bay-style biscuits — A buttery, savory biscuit makes the meal feel indulgent.
Explore more fish and seafood recipes in the collection.
More Seafood Recipes
- Traeger Grilled Lobster Tails
- Smoked King Crab Legs
- Easy Grilled Salmon
- Grilled Lingcod with Lemon Pepper
Traeger Shrimp and Scallop Skewers
Tender colossal shrimp and sweet sea scallops, lightly seasoned, skewered, and seared on a hot pellet grill for a quick and elegant seafood main.
Ingredients
- 18 sea scallops
- 18 colossal shrimp
- ¼ cup olive oil
- Salt and pepper, to taste
- Garlic powder
- Onion powder
- Paprika
Instructions
- Preheat your pellet grill to 450°F.
- Thread each scallop into the curve of a peeled shrimp and place on skewers.
- Pat scallops and shrimp dry with paper towels to remove excess moisture.
- Brush skewers lightly with olive oil and season both sides with salt, pepper, garlic powder, onion powder, and paprika.
- Grill directly on the grates about 4 minutes per side, until scallops are no longer opaque. If using a thermometer, pull at about 115°F; carryover heat will finish them to a perfect doneness.
- Rest briefly, then serve hot.
Nutrition Information
Yield: 6 | Serving Size: 1 skewer
Amount per serving (estimate): Calories 145; Total Fat 10g; Saturated Fat 1g; Unsaturated Fat 8g; Cholesterol 48mg; Sodium 452mg; Carbohydrates 3g; Protein 12g.
Nutrition data is an estimate.
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