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Shrimp & Scallop Kabobs

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Recipe

 

Yield

6 servings

Prep

3 hrs

Cook

15 min

Ready

3 hrs
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
1 pound shrimp
raw
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1 pound sea scallops
cut in half
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½ cup vegetable oil
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¼ cup lemon juice
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¼ cup soy sauce, tamari
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2 Cloves garlic
finely chopped
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2 tablespoons crystallized ginger (candied)
chopped, or 1 1/2 t ground ginger
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1 teaspoon onion powder
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16 ounces pineapple chunks
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2 small zucchini
sliced
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Ingredients

Amount Measure Ingredient Features
453.6 g shrimp
raw
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453.6 g sea scallops
cut in half
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118 ml vegetable oil
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59 ml lemon juice
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59 ml soy sauce, tamari
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2 Cloves garlic
finely chopped
* Camera
3E+1 ml crystallized ginger (candied)
chopped, or 1 1/2 t ground ginger
* Camera
5 ml onion powder
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462.4 ml/g pineapple chunks
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2 small zucchini
sliced
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Directions

Peel and devine shrimp. Drain pinapple chunks. Use Imported Soy sauce if available for better taste. Use domestic if that is all that is available.

In medium bowl, combine oil, lemon juice, soy sauce, garlic, ginger and onion powder; mix well.

Add shrimp and scallops. Cover; refrigerate 3 hours or overnight.

Place shrimp, scallops, pineapple and zucchini on bamboo skewers that have soaked 1 hour in water or on metal skewers.

Grill or broil 3 to 6 minutes perside or until shrimp are pink, basting frequently with marinade.

Refrigerate leftovers.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 283g (10.0 oz)
Amount per Serving
Calories 36749% from fat
 % Daily Value *
Total Fat 20g 31%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 188mg 63%
Sodium 974mg 41%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 5%
Sugars g
Protein 70g
Vitamin A 7% Vitamin C 30%
Calcium 13% Iron 28%
* based on a 2,000 calorie diet How is this calculated?
 

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