You can add bell pepper or onion to these kabobs. I served them at a party so I used the 21-25 count shrimp and they were devoured. Can be an appetizer or a main dish, depending on your presentation.
My Private Note
Units: US | Metric
- 1 lb large shrimp, shelled and deveined (I used 21-25 per pound)
- 1/3 cup teriyaki marinade (homemade or bottled)
- 1 green onion, finely chopped
- 1 -2 garlic clove, finely minced
- 1 teaspoon lemon zest
- 1/2 teaspoon sugar
- 1 (20 ounce) can pineapple chunks (I used the chunks in pineapple juice, not heavy syrup)
- 1In a large zip-lock bag combine teriyaki sauce, onion, garlic, sugar, zest and a splash of pineapple juice from the chunks.
- 2Add shrimp and toss to coat.
- 3I let them set in the fridge all day till I was ready to skewer them to grill.
- 4Be sure and soak your skewers if you are using wood!
- 5Place a pineapple chuck in the curve of each shrimp and place on a skewer, going through the "head" of the shrimp, the pineapple and then the "tail".
- 6I was able to get about 4 on each skewer.
- 7Grill about 2-3 minutes on each side or until shrimp is pink.
- 8You can baste with the marinade if you want but I did not.
- 9You can also broil this if you don't have a grill.
- 10I removed from the skewers for my guests but would probably serve on skewers if I had fancy ones.
Browse Our Top Low Sat. Fat Recipes
Nutritional Facts for Shrimp Teriyaki Kabobs
Serving Size: 1 (285 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 230.2
- Calories from Fat 18
- Total Fat 2.0 g
- Saturated Fat 0.3 g
- Cholesterol 172.8 mg
- Sodium 1089.4 mg
- Total Carbohydrate 28.2 g
- Dietary Fiber 1.3 g
- Sugars 24.2 g
- Protein 25.2 g