Teriyaki Shrimp & Scallops
Prep time
Cook time
Total time
We made this as a stir-fry, although the original recipe is for skewers. Both would work great, the sauce can be used for chicken or other seafood, as well as a variety of vege’s. The recommendation is to serve the kebabs over chilled soba noodles tossed with some OJ, sesame oil, and a touch of soy sauce, and chopped green onions.
Author: Alisa Fleming
Serves: 4 servings
Ingredients
- ¼ c wheat free tamari (for gluten-free) or soy sauce
- 3 T dark brown sugar
- 1.5 T rice wine vinegar
- 1 T minced fresh ginger or ¼ t ground ginger
- ¼ t crushed red pepper
- 1 garlic clove (or 2)
- 1.5 t arrowroot
- 1.5 t water
- 16 jumbo shrimp, peeled, and deveined (about 12 oz)
- 16 sea scallops (about 12 oz) - the BIG ones!
- 16 mushrooms, halved
- 14 1.5 in pieces green onions
Instructions
- Prepare grill
- Combine 1st 6 ingredients in a small saucepan over med heat.
- Bring to a boil and cook for 2 min.
- Combine arrowroot and water.
- Stir mix into soy sauce, bring to boil, cook 1 min
- Thread 2 shrimp, 2 scallops, 4 mushroom halves, and 3 green onion pieces alternately onto each of 8 skewers.
- Brush kebabs with oil and place on grill rack coated with cooking spray.
- Cook for 3 min.
- Turn kebabs, and brush with half of soy sauce glaze, cook for 1 min.
- Turn kebabs, brush with remaining glaze, cook for 1 min or until seafood is done.
For stir fry:
- Heat 1 tablespoons oil a large skillet over medium heat.
- Add Scallops, cook on one side for 5 min, flip and cook on other side for 5 min.
- Remove them from the pan.
- Add Shrimp, mushrooms, and green onions.
- Cook about 3 min, or until shrimp are no longer grey.
- Return the scallops to the pan, add soy sauce mix and cook 2 min, add arrowroot mix and cook 2 more min over low heat.
- Serve over rice.
