Grilled Shrimp, Scallop and Vegetable Skewers
Serves
4
Total Time
21 minutes
Prep Time
15 minutes
Cook Time
6 minutes
About
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
- 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.
- Thread the shrimp, scallops, and vegetables onto 6-8 inch skewers, alternating ingredients for variety.
- 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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