Options

Format:
Include:
PRINT
See more
Teriyaki Shrimp and Scallop Kebabs

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.

Cooking Light AUGUST 2001

  • Yield: 4 servings (serving size: 2 skewers)

Ingredients

  • 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

Preparation

Prepare grill.

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.

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.

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
advertisement

Go to Full Version of

Teriyaki Shrimp and Scallop Kebabs Recipe

advertisement