Grilled Teriyaki Shrimp Kebabs

I’ve just made the discovery that I do, in fact, like seafood. Just don’t like it when it’s prepared badly. So I’ve been excited to start trying different recipes. This is my first attempt ever at grilling shrimp. I just couldn’t let a beautiful day like yesterday pass by without sitting outside grilling and eating. I’ve still got a few kinks to work out (like being able to tell for sure when it’s done without it getting over or underdone), but it shows a lot of promise. And it’s healthy, too. I can learn to love this! :)

Teriyaki Shrimp Skewers

Grilled Teriyaki Shrimp Kebabs
recipe modified from Cooking Light

Makes 4 Kebabs (2 servings)

Sauce:
1/4 cup low-sodium teriyaki sauce
1 tablespoon sesame seeds, toasted

Kebabs:
24 large peeled and deveined shrimp (about 1)
32 (1-inch) pieces cubed fresh pineapple (about 3/4 pound)
1 medium red onion, cut into 8 wedges
Cooking spray

Prepare grill. To prepare sauce, combine teriyaki sauce and sesame seeds in a small bowl.

To prepare kebabs, thread 6 shrimp, 4 pineapple chunks, and 1 onion wedge alternately onto each of 8 (10-inch) skewers. Brush kebabs with teriyaki mixture. Place kebabs on grill rack coated with cooking spray; grill 8 minutes or until shrimp are done, turning once. Brush on teriyaki sauce as it’s cooking to intensify flavor.

Nutritional Information: 254 cal (14% from fat), 4g fat (0.7g sat, 0.8g mono, 1.6g poly), 35.6g pro, 17.6g carb, 1.9g fiber, 259mg chol, 514mg sod, 110mg calcium

5 thoughts on “Grilled Teriyaki Shrimp Kebabs

  1. Try marinating the ingredients in the teriyaki (maybe diluted with some ginger thrown in) 30 minutes before grilling.

  2. This is one of the most delicious shrimp recipes I have ever seen! They look simply awesome. I think it will work with soy sauce, too.

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