Teriyaki Shrimp and Scallop Kebabs

The simple glaze (which also goes well with chicken, pork, or beef) is easy to make the night before - just chill until you're ready to use it. Serve these kebabs over chilled soba noodles tossed with some orange juice, sesame oil, a touch of soy sauce, and chopped green onions.

Yield: 4 servings (serving size: 2 skewers)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 248
  • Calories from fat: 19%
  • Fat: 4.9g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 2.3g
  • Protein: 33.4g
  • Carbohydrate: 14.8g
  • Fiber: 1.8g
  • Cholesterol: 166mg
  • Iron: 3mg
  • Sodium: 881mg
  • Calcium: 50mg


  • 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
  • 1 garlic clove, minced
  • 1 1/2 teaspoons cornstarch
  • 1 1/2 teaspoons water
  • 16 jumbo shrimp, peeled and deveined (about 12 ounces)
  • 16 sea scallops (about 12 ounces)
  • 16 mushrooms, halved
  • 24 (1 1/2-inch) pieces green onions
  • 1 tablespoon vegetable oil
  • Cooking spray


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