Photo of Grilled Scallop and Shrimp Skewers with Mojo Sauce by WW

Grilled Scallop and Shrimp Skewers with Mojo Sauce

Points® value
Total Time
25 min
20 min
5 min
The flavourful, acidic mojo sauce serves as both a marinade and a sauce for these shrimp and scallops kebabs. It’s packed with cilantro and lots of fresh lime juice and zest for a bright burst of flavour. We threaded the ingredients onto 16 short skewers for easy flipping on the grill, but you can use 8 long skewers if you have the space. Make sure to soak your skewers in water for 20 to 30 minutes before putting them on the grill to prevent them from burning.


Lime zest

2 tsp(s)

Fresh lime juice

½ cup(s)


4 tbsp(s), chopped, divided

Olive oil

1 tbsp(s)

Granulated garlic

2 tsp(s)

Table salt

¼ tsp(s)

Cayenne pepper


Uncooked scallops

1 pound(s), sea variety (16 large)

Uncooked shrimp

pound(s), peeled, tails left on, deveined (16 extra-large)

Poblano chile

1 medium, cut into 16 pieces

Grape tomatoes

16 medium, or cherry tomatoes


4 medium, each cut into 4 (1 1⁄2-inch) pieces


  1. To make mojo sauce, in large bowl, stir lime zest and juice, 2 tbsp cilantro, oil, granulated garlic, salt, and cayenne. Reserve 3 tbsp sauce for serving.
  2. Add scallops, shrimp, chile, tomatoes, and scallions to bowl and toss to coat. Let stand, tossing occasionally, for about 20 minutes.
  3. Off heat, coat grill rack or grill pan with nonstick spray. Preheat grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill.
  4. Using 16 (8-inch) metal or wooden skewers, thread 1 shrimp, 1 scallop, 1 poblano piece, 1 tomato, and 1 scallion piece on each skewer. (If using wooden skewers, first soak them in water for 20 minutes to prevent charring.) Brush skewers with any sauce in bottom of bowl. Grill skewers, turning as needed, just until scallops and shrimp are cooked through, 5 to 6 minutes. Transfer skewers to platter. Drizzle with reserved mojo sauce and sprinkle with remaining 2 tbsp cilantro.
  5. Serving size: 4 skewers