Soy-Wasabi Shrimp and Scallop Skewers
- Total Time
- 0:30
- Prep
- 0:25
- Cook
- 0:05
- Serves
- 4
- Difficulty
- Easy
These Asian seafood kabobs are special enough for entertaining yet easy enough for a busy weeknight. We like skewers for built-in portion control.
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uncooked scallion(s)5 medium
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low sodium soy sauce6 Tbsp
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wasabi powder3 tsp
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honey1 Tbsp
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ginger root1 ½ tsp, fresh, grated
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uncooked shrimp16 large, fresh, peeled and deveined
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uncooked scallop(s)1 pound(s), sea-variety (about 16 scallops)
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sweet red pepper(s)1 large, cut into 16 chunks
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Cremini mushrooms8 medium, caps, halved
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cooking spray4 spray(s)
- Preheat outdoor grill (or grill pan). Cut white and light green parts of scallions into sixteen 1-inch lengths; thinly slice darker green parts.
- In a small bowl, stir together soy sauce, wasabi, honey and ginger until blended.
- 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.
- Alternately thread 2 pieces each of shrimp, scallops, peppers, mushrooms and scallions onto each of 8 ten-inch metal or wooden skewers.* Lightly coat skewers with cooking spray.
- 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 reserved sliced scallions and serve. Yields 2 skewers per serving.