Wood-Fired Asian-Spiced Seafood Grill

By AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

A vibrant mixed seafood grill featuring subtle Asian spices, reflecting New Orleans’ seafood richness with a delicate smoky aroma. This grilling recipe, ready in about 50 minutes, pairs large shrimp, peeled and deveined, scallops, calamari rings for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 pieces large shrimp, peeled and deveined
• 8 pieces scallops
• 1 cup calamari rings
• 3 tbsp soy sauce
• 2 tbsp sesame oil
• 1 tbsp grated ginger
• 2 cloves minced garlic
• 1 tbsp honey
• 2 tbsp chopped green onions
• 1/2 tsp crushed red pepper flakes
• 1 tbsp fresh lime juice
• 2 tbsp olive oil
• to taste salt
• to taste black pepper

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Instructions

1. Step 1: In a large bowl, whisk together 3 tbsp soy sauce, 2 tbsp sesame oil, 1 tbsp grated ginger, 2 cloves minced garlic, 1 tbsp honey, 1 tbsp fresh lime juice, 2 tbsp olive oil, 1/2 tsp crushed red pepper flakes, salt, and black pepper to create the marinade.
2. Step 2: Add 12 large shrimp, 8 scallops, and 1 cup calamari rings to the marinade and toss well to coat. Cover and refrigerate for 30 minutes to absorb flavors.
3. Step 3: Preheat a wood-fired grill or grill pan to medium-high heat (about 400°F). Thread the seafood onto skewers for even cooking.
4. Step 4: Grill the skewers for 2-3 minutes per side until the shrimp turn pink and scallops are opaque with light grill marks, basting occasionally with reserved marinade.
5. Step 5: Remove from grill, sprinkle with 2 tbsp chopped green onions, and serve immediately with lime wedges.