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2

Soy-Wasabi Shrimp and Scallop Skewers

Total Time
30 min
Prep
25 min
Cook
5 min
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.
Ingredients

uncooked scallion(s)

5 medium

low sodium soy sauce

6 Tbsp

wasabi powder

3 tsp

honey

1 Tbsp

ginger root

1½ tsp, 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

cooking spray

4 spray(s)

Instructions

  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 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, peppers, mushrooms and scallions onto each of 8 ten-inch metal or wooden 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 reserved sliced scallions and serve. Yields 2 skewers per serving.
Notes
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 20 minutes before use to prevent charring.

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