Of Pots and Pens: Sweet and spicy shrimp and bay scallop skewers

We’ve had a lot of leftover lasagna this week after my whole stint at making homemade pasta noodles. Don’t get me wrong. It’s delicious. But four nights of lasagna is enough lasagna.

So we took a break in between leftovers for some super tasty shrimp and bay scallop skewers.

I had a whole bunch of ideas for this recipe, but not quite what I wanted on hand.

No sweet chili paste that’s already mixed in a bottle for this girl. So I made my own version. And it was pretty awesome.

Recipe for sweet and spicy shrimp and bay scallop skewers

  • 24 medium shrimp
  • 30 bay scallops
  • 1/2 teaspoon Sriracha
  • 1 teaspoon chili paste
  • 1 teaspoon ginger paste
  • 1 tablespoon honey
  • 1/2 tablespoon olive oil
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon garlic powder
  • salt and pepper to taste

Mix all the ingredients in a bowl, minus the seafood. Toss the shrimp and scallops in the sauce. Reserve the rest.

Place 12 shrimp on each skewer and 15 bay scallops on each skewer. If using wooden ones, soak them in water before using them. Using a regular grill, or even a George Foreman, grill the seafood for about 2 to 3 minutes on each side or until cooked through and white.

When you flip the skewers, brush the remaining sauce on the scallops and shrimp.

Serve over brown rice and roasted broccoli.

To see more recipes and photos, visit Of Pots and Pens.

Rebecca Hanlon

Rebecca Hanlon is the health reporter with a religion sub beat at the York Daily Record/Sunday News. Follow her on Twitter @mrsbeccahanlon or on Facebook at facebook.com/byrebeccahanlon.

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