Carrabba’s Shrimp and Scallop Spiedino Recipe: Wood-Grilled Seafood Skewers

Recreating Carrabba’s signature skewers at home brings the restaurant experience to your backyard. This wood-grilled method delivers tender seafood with smoky depth that’s surprisingly simple.

The key is proper preparation: large shrimp and scallops benefit from a quick marinade in olive oil, garlic, and herbs. Threading them onto skewers ensures even cooking over direct heat.

You’ll achieve perfectly charred edges and juicy centers every time. The wood chips add authentic grill flavor that elevates these skewers beyond ordinary.

Serve with lemon wedges and crusty bread to soak up the garlicky drippings. This dish transforms any meal into a special occasion.

Ingredients for Carrabba’s Shrimp and Scallop Spiedino

Fresh seafood, bold marinade, and wood-smoked flavor bring these restaurant-style skewers to life.

The seafood is everything here. Wild-caught shrimp and dry-packed scallops from Whole Foods or a trusted fishmonger ensure the best texture. Avoid previously frozen if possible—freshness is key for that tender, juicy result. For wood chips, hickory or applewood adds authentic smokiness without overpowering the delicate seafood flavors.

No fresh parsley? Fresh basil or cilantro works in a pinch. Short on scallops? Substitute with firm white fish like halibut. The olive oil should be high-quality extra-virgin—it’s doing double duty as both marinade and grilling medium. If using metal skewers, skip the soaking step but still preheat them well.

Skewers are best served immediately but can hold at room temperature for 30 minutes. Leftovers keep in the fridge for 1-2 days—reheat gently in a skillet. Wood chips should be stored in an airtight container in a cool, dry place to maintain freshness.

Step-by-Step Instructions for Wood-Grilled Seafood Skewers

Master the technique behind these restaurant-quality skewers with precise timing and temperature control.

Step 1: Prepare the Marinade and Soak Skewers

In a large bowl, whisk together the 0.5 cup extra-virgin olive oil, 6 cloves minced garlic cloves, 0.25 cup fresh lemon juice, 1 tbsp dried oregano, 1 tbsp dried basil, 2 tsp kosher salt, and 1 tsp freshly ground black pepper until fully emulsified. The herbs should be evenly distributed throughout the liquid, creating a fragrant, golden mixture.

Meanwhile, submerge the 12 pieces wooden skewers in cold water for 30 minutes to prevent burning during grilling. This step is non-negotiable—dry skewers will char and potentially break, compromising the structure of your spiedini.

Step 2: Marinate the Seafood

Add the 1.5 lb large shrimp and 1 lb sea scallops to the marinade, ensuring each piece is fully coated. Gently toss to distribute the flavors evenly, then cover and refrigerate for 20-30 minutes. Do not exceed 30 minutes—the acid in the lemon juice will begin to “cook” the seafood, resulting in a mealy texture.

The shrimp should still be translucent with a slight sheen from the oil, and the scallops should feel firm but yielding to the touch. The marinade will intensify in flavor as it sits, but the seafood must remain raw for proper grilling.

Step 3: Thread the Skewers and Preheat the Grill

Drain the seafood, reserving the marinade for basting. Thread the shrimp and scallops onto the soaked skewers, alternating between the two for even cooking. Leave a small gap between each piece to allow heat circulation—crowding will steam the seafood instead of searing it.

While threading, preheat your grill to medium-high heat (about 400°F). Add the 2 cups wood chips to the grill’s smoker box or directly onto the coals for a subtle wood-fired aroma. The grill is ready when the wood chips begin to smoke and the grates are hot enough to sizzle when touched with tongs.

Step 4: Grill to Perfection

Place the skewers on the grill and cook for 3-4 minutes per side, basting occasionally with the reserved marinade. The shrimp will turn from translucent to opaque and develop a light char, while the scallops will develop a golden crust and become slightly firm to the touch.

Avoid over-flipping—each side should develop a deep, caramelized sear. The seafood is done when the shrimp are pink and curled into a loose “C” shape, and the scallops reach an internal temperature of 145°F and release easily from the grates.

Step 5: Rest and Serve

Transfer the skewers to a platter and let them rest for 2-3 minutes. This allows the juices to redistribute, ensuring every bite is tender and flavorful. Garnish with the 0.25 cup chopped fresh parsley and serve immediately with the 4 pieces lemon wedges and 1 whole crusty bread for soaking up the marinade.

The skewers should be served sizzling hot, with the shrimp and scallops glistening from the residual oil and herbs. The bread is essential—its crisp texture contrasts perfectly with the tender seafood and soaks up the garlicky, herbed drippings.

Perfect Pairings for This Dish

Wine Pairings

A crisp Italian white wine like Pinot Grigio or Vermentino complements the lemon and garlic beautifully. The bright acidity cuts through the richness of the seafood while enhancing the smoky grill flavors. I always reach for a bottle from Trader Joe’s. 🍷

Side Dish Ideas

A simple arugula salad with lemon vinaigrette adds a peppery contrast. Toss 4 cups baby arugula with 2 tbsp olive oil and 1 tbsp lemon juice. The bitterness balances the skewers’ smokiness perfectly.

Bread Selection

Serve with crusty Italian bread to soak up the garlicky marinade. I love ciabatta from my local bakery—its open crumb structure holds more flavor. Toast slices lightly for extra texture.

Vegetable Pairings

Grilled asparagus or zucchini makes an easy, flavorful side. Toss with 1 tbsp olive oil, salt, and pepper, then grill for 4-5 minutes alongside the skewers. The charred edges echo the seafood’s smokiness.

Sauce Options

Offer lemon aioli or garlic butter for dipping. I make a quick aioli with ½ cup mayo, 1 tbsp lemon juice, and 1 minced garlic clove. These add richness without overpowering the dish. 💛

Frequently Asked Questions