Teriyaki Shrimp And Scallop Kebabs Recipe

Name: Teriyaki Shrimp And Scallop Kebabs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: GLAZE; 1/4 cup low sodium soy sauce; 3 tablespoons dark brown sugar; 1 1/2 tablespoons rice wine vinegar; 1 tablespoon minced peeled fresh ginger; 1/4 teaspoon crushed red pepper flakes; 1 garlic clove, minced; CORNSTARCH MIXTURE; 1 1/2 teaspoons cornstarch; 1 1/2 teaspoons water; KEBABS; 16 large shrimp, peeled and deveined (about 12 ounces); 16 sea scallops (about 12 ounces); 16 mushrooms, halved; green onion; 1 tablespoon vegetable oil; cooking spray; 8 wooden 12-inch skewers (that have been soaked in water for 30 minutes)

Servings: persons

GLAZE
1/4 cup low sodium soy sauce
3 tablespoons dark brown sugar
1 1/2 tablespoons rice wine vinegar
1 tablespoon minced peeled fresh ginger
1/4 teaspoon crushed red pepper flakes
1 garlic clove, minced
CORNSTARCH MIXTURE
1 1/2 teaspoons cornstarch
1 1/2 teaspoons water
KEBABS
16 large shrimp, peeled and deveined (about 12 ounces)
16 sea scallops (about 12 ounces)
16 mushrooms, halved
green onion
1 tablespoon vegetable oil
cooking spray
8 wooden 12-inch skewers (that have been soaked in water for 30 minutes)

1
GLAZE:
2
Combine first 6 ingredients in a small saucepan over medium-high heat.
3
Bring to a boil, and cook for 2 minutes.
4
CORNSTARCH MIXTURE:
5
Combine cornstarch and water.
6
Stir cornstarch mixture into soy sauce mixture.
7
Bring to a boil; cook 1 minute.
8
KEBABS:
9
Thread 2 shrimp, 2 scallops, 4 mushroom halves, and 3 green onion pieces alternately onto each of 8 (12-inch) skewers.
10
Brush kebabs with oil, and place on a grill rack coated with cooking spray; cook for 3 minutes.
11
Turn kebabs, and brush with half of soy sauce glaze; cook for 1 minute.
12
Turn kebabs.
13
Brush with remaining glaze; cook 1 minute or until seafood is done.

616

kcal

Calories

Fat

Carbs

111

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: GLAZE, 1/4 cup low sodium soy sauce, 3 tablespoons dark brown sugar, 1 1/2 tablespoons rice wine vinegar, and more.

Yes, Teriyaki Shrimp And Scallop Kebabs falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Teriyaki Shrimp And Scallop Kebabs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions