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    You are at:Home»Dairy-Free Recipes»Entrees»Teriyaki Shrimp & Scallops

    Teriyaki Shrimp & Scallops

    0
    By Alisa Fleming on March 23, 2008 Entrees

    Homemade teriyaki sauce is what gives this teriyaki shrimp & scallops its flair! It’s easy to whip up, incredibly flavorful, and very versatile.

    Special Diet Notes: Teriyaki Shrimp & Scallops

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, nut-free, and peanut-free.

    Teriyaki Shrimp & Scallops
     
    Print
    Prep time
    15 mins
    Cook time
    15 mins
    Total time
    30 mins
     
    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 cup wheat free tamari (for gluten-free) or soy sauce
    • 3 tablespoon dark brown sugar
    • 1.5 tablespoons rice wine vinegar
    • 1 tablespoons minced fresh ginger or ¼ t ground ginger
    • ¼ teaspoon crushed red pepper
    • 1 garlic clove (or 2)
    • 1.5 teaspoons arrowroot
    • 1.5 teaspoons 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
    1. Prepare grill
    2. Combine 1st 6 ingredients in a small saucepan over med heat.
    3. Bring to a boil and cook for 2 min.
    4. Combine arrowroot and water.
    5. Stir mix into soy sauce, bring to boil, cook 1 min
    6. Thread 2 shrimp, 2 scallops, 4 mushroom halves, and 3 green onion pieces alternately onto each of 8 skewers.
    7. Brush kebabs with oil and place on grill rack coated with cooking spray.
    8. Cook for 3 min.
    9. Turn kebabs, and brush with half of soy sauce glaze, cook for 1 min.
    10. Turn kebabs, brush with remaining glaze, cook for 1 min or until seafood is done.
    For stir fry:
    1. Heat 1 tablespoons oil a large skillet over medium heat.
    2. Add Scallops, cook on one side for 5 min, flip and cook on other side for 5 min.
    3. Remove them from the pan.
    4. Add Shrimp, mushrooms, and green onions.
    5. Cook about 3 min, or until shrimp are no longer grey.
    6. 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.
    7. Serve over rice.
    3.5.3229
    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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