Photo of Soy-Wasabi Shrimp and Scallop Skewers by WW

Soy-Wasabi Shrimp and Scallop Skewers

2 - 3
PersonalPoints™ per serving
Total Time
30 min
25 min
5 min
These Asian seafood kabobs are special enough for entertaining yet easy enough for a busy weeknight. We like skewers for built-in portion control.


Uncooked scallion(s)

5 medium

Low sodium soy sauce

6 tbsp(s)

Wasabi powder

3 tsp(s)


1 tbsp(s)

Ginger root

1½ tsp(s), fresh, grated

Uncooked shrimp

16 large, fresh, peeled and deveined

Uncooked scallop(s)

1 pound(s), sea-variety (about 16 scallops)

Sweet red pepper(s)

1 large, cut into 16 chunks

Cremini mushroom(s)

8 medium, caps, halved


  1. Preheat outdoor grill (or grill pan). Cut white and light green parts of scallions into sixteen 1-inch lengths; thinly slice darker green parts.
  2. In a small bowl, stir together soy sauce, wasabi, honey and ginger root until blended.
  3. Pour 1/4 cup of soy mixture into a large bowl; set remaining soy mixture aside. Add shrimp, scallops, pepper, mushrooms and 1-inch length scallions to bowl; toss to coat.
  4. Alternately thread 2 pieces each of shrimp, scallops, pepper, mushrooms and scallions onto each of 8 ten-inch metal skewers. Lightly coat skewers with cooking spray.
  5. Grill skewers, turning as needed, just until shrimp and scallops are cooked through, about 4 to 5 minutes. Remove to serving plates or platter and drizzle with reserved soy mixture. Sprinkle with sliced scallions and serve. Yields 2 skewers per serving.


Wasabi (or Japanese horseradish) has quite a kick so you may want to add more or less according to your taste. Serve skewers with jasmine rice.If you're using wooden skewers, soak them in water for 30 minutes before use to prevent charring.