Teriyaki Shrimp & Scallops


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
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.
Serves: 4 servings
  • 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
  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.

About Author

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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