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Grilled Shrimp, Scallop and Vegetable Skewers

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plate

Yield

4

prep

Prep Time

15 minutes

cook

Cook Time

6 minutes

clock

Total Time

21 minutes

kikkoman products used:

Teriyaki Baste & Glaze
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About this recipe

Fire up the grill—these shrimp and scallop skewers are your new favorite summer dinner. Juicy seafood and colorful vegetables are glazed with Kikkoman® Teriyaki Baste & Glaze and grilled to perfection. Whether you call them seafood kabobs, shrimp and veggie skewers, or your go-to crowd-pleaser, they’re quick, healthy, and downright irresistible. 

Tips & Tricks 

  • Want that classic char? Make sure your grill is fully preheated before adding the shrimp kabobs with vegetables. 
  • Use metal skewers or soak wooden ones for 30 minutes to prevent burning. 
  • Short on time? Roast your vegetable kabobs in the oven at 425ºF for 15-20 minutes, then finish the seafood under the broiler. 

ingredients

½ pound raw large shrimp, peeled and deveined
½ pound sea scallops, thawed 
1 red bell pepper, cut into 1-inch pieces
1 zucchini, sliced into ½ -inch rounds
1 medium red onion, cut into chunks
¼ cup Kikkoman® Teriyaki Baste & Glaze, plus extra for basting

For Serving 
Lemon wedges 

directions

  1. Preheat grill to medium-high heat. In a large bowl, combine the shrimp, scallops, bell pepper, zucchini, and red onion. Add teriyaki sauce. Stir gently to coat.
  2. Thread the shrimp, scallops, and vegetables onto 6-8 inch skewers, alternating ingredients for variety.
  3. Grill for 2 to 3 minutes per side, or until the shrimp are opaque and the scallops are firm and lightly charred. Brush cooked skewers with 2-3 more tablespoons of Teriyaki Baste and Glaze. Serve hot with lemon wedges. 

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