Teriyaki Shrimp & Scallop Skewers

Here’s a  recipe for Teriyaki Shrimp & Scallop Skewers — perfect for grilling or broiling, packed with sweet and savory teriyaki flavors.

Teriyaki Shrimp & Scallop Skewers Recipe

Ingredients:

For the Skewers:

• 12 large shrimp, peeled and deveined (tail on or off)

• 12 large sea scallops, cleaned and patted dry

• Wooden or metal skewers (if using wooden, soak in water for 30 minutes to prevent burning)

For the Teriyaki Marinade:

• ½ cup soy sauce (low sodium preferred)

• ¼ cup mirin (Japanese sweet rice wine) or substitute with dry sherry or sake

• 2 tablespoons brown sugar or honey

• 2 tablespoons rice vinegar

• 2 cloves garlic, minced

• 1 tablespoon fresh ginger, grated

• 1 tablespoon sesame oil

• 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening)

For Garnish:

• Sesame seeds

• Chopped green onions

Instructions:

1. Prepare the Teriyaki Sauce:

   • In a small saucepan, combine soy sauce, mirin, brown sugar, rice vinegar, garlic, ginger, and sesame oil.

   • Bring to a simmer over medium heat, stirring until sugar dissolves.

   • Optional: Stir in cornstarch slurry to thicken the sauce. Simmer for another 2-3 minutes until thickened.

   • Remove from heat and let cool.

2. Marinate the Seafood:

   • Place shrimp and scallops in a bowl or resealable bag.

   • Pour about half of the teriyaki sauce over the seafood. Reserve the other half for basting and serving.

   • Marinate for at least 20 minutes (up to 1 hour) in the refrigerator.

3. Prepare the Skewers:

   • Thread shrimp and scallops alternately onto skewers (about 3 shrimp and 3 scallops per skewer).

   • Discard leftover marinade used for soaking.

4. Cook the Skewers:

   • Preheat grill to medium-high heat or set oven broiler.

   • Lightly oil grill grates or baking sheet to prevent sticking.

   • Grill or broil the skewers for 2-3 minutes per side, until shrimp turn pink and scallops are opaque and slightly firm.

   • Brush with reserved teriyaki sauce during cooking for extra flavor and glaze.

5. Serve:

   • Remove from heat and transfer to a serving platter.

   • Sprinkle with sesame seeds and chopped green onions.

   • Serve immediately with steamed rice or a fresh salad.

Tips:

• Don’t overcook scallops; they should be just opaque and tender.

• If you want a smokier flavor, grill over charcoal.

• Can also be cooked in a grill pan or on a stovetop skillet.