Asian-Style Shrimps, Scallops & Veggie Skewers
Author: Karina Hines
More guideline than recipe, follow along for your best grilled-seafood & veg ever!
Ingredients
- Shrimp Skewers – Raw US Shrimp, tail on, peeled & deveined (5 per skewer)
- Scallop Skewers – Raw Scallops (3 per skewer)
- Veggie Skewers – Mushrooms (3 per skewer) + red pepper, spring onion, white turnip
- Asian-Style Marinade:
- 8 Tbs olive oil
- 3 Tbs sesame oil
- 1 Tbs ginger, finely grated
- 1-2 cloves garlic, minced
Instructions
- Mix marinade together well.
- Toss the seafood gently to coat in ¾ of the marinade. Return to refrigerator and marinate for 30 minutes.
- Toss the mushrooms in the remainder of the marinade separately – don’t mix with the seafood. Also refrigerate and marinate for 30 minutes.
- Thread your skewers – I sprinkle Togarashi Spice on shrimps only, or use chili powder.
- Turn grill to medium heat. Place all skewers on grill and cook until each skewer is done, 3-5 minutes per side (thinner pieces cook faster that thicker pieces). When done, the shrimp will be pink, the scallops opaque and the veggies will be lightly browned.
Denise's Tricks N' Tips
Cooks note:
• Preparation: I like to keep my shrimp & scallops & veg on separate skewers: different thicknesses & textures need different amounts of time to cook.
• How many? Number of skewers depends on number of people but these are a hit & go fast so I would say 2 shrimps, 1 scallop & 1-2 veggie skewers per person.
• No Lemons in the marinade! Don’t add lemon or lime juice to your marinade as it will begin cooking seafood ahead of time.
• Pre-soak: soak bamboo skewers in water for at least 30 min to prevent burning.
• Preparation: I like to keep my shrimp & scallops & veg on separate skewers: different thicknesses & textures need different amounts of time to cook.
• How many? Number of skewers depends on number of people but these are a hit & go fast so I would say 2 shrimps, 1 scallop & 1-2 veggie skewers per person.
• No Lemons in the marinade! Don’t add lemon or lime juice to your marinade as it will begin cooking seafood ahead of time.
• Pre-soak: soak bamboo skewers in water for at least 30 min to prevent burning.