Scallop and Shrimp Kabobs

Scallop and Shrimp Kabobs

18

"A fresh tasting Asian-inspired kabob. Preparation time: 20 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association."

Ingredients

35 m servings 182 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 182 kcal
  • 9%
  • Fat:
  • 3.4 g
  • 5%
  • Carbs:
  • 14.8g
  • 5%
  • Protein:
  • 22.9 g
  • 46%
  • Cholesterol:
  • 127 mg
  • 42%
  • Sodium:
  • 441 mg
  • 18%

Based on a 2,000 calorie diet

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Directions

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  1. If using wooden skewers, soak 6 of them in warm water for 15 minutes. This prevents the skewers from catching on fire while the kabobs cook. Then thread the shrimp, scallops, peppers, and pineapple on the skewers.
  2. Make the basting sauce: In a medium-size mixing bowl, combine rice vinegar, sesame oil, ginger, and soy sauce. Mix well.
  3. Prepare an outside grill with an oiled rack set 4 inches above the heat source. Place the skewers on the grill and baste with some of the sauce. Grill kabobs for about 5 to 6 minutes total, turning and basting with the sauce while grilling. Heat remaining basting sauce until warm and serve on the side.
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Reviews

18
  1. 27 Ratings

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Was not as flavorful as I had hoped it would be. I have found other marinades for seafood that I preferred.

if you like shellfish, this is a great, easy, summer recipe. the pineapple and shrimp go wonderfully together. sea scallops (the big ones) are the easiest to use. highly recommended!

Even my husband really liked these. I used different vegies, but the marinade is great!

With some changes this recipe could be a "4." Sauce is too thin for basting - better as a marinade. Peppers need more than 5 minutes to cook so grilling them separately or pre-cooking them par...

My family really enjoyed this recipe. The only thing I did different was I added bacon wrapped around the scallops on the skewers. If you decide you want to try it with bacon, par cook your ba...

Very tasty Kabobs.

Sounds good ,but kids wouldn't like it because of the red peppers.

I made this recipe as written and everyone thoughly enjoyed it. Loved the pepper, pineapple and seafood combination. The marinade is subtle, tasty, yet doesn't overpower. Will certainly make th...

it was ok. I would make some adjustments next time. More ginger, less tamari (or soy sauce) add pepper & a dash of olive oil. And I would recommend putting the shrimp/scallops on separate skewer...