SHRIMP TERIYAKI SKEWERS
If using wood or bamboo skewers, soak the skewers completely in water for at least 30 minutes. This will help minimize the wood/skewers from burning. There’s lots of veggie options, so add what ever you like. We loved having pineapple, zucchini and onion.
Ingredients
- 1/2 pound medium size shrimp , peeled and de-veined
- 1 zucchini , cut into 1/2” thick slices
- 1/2 red onion , cubed
- 1 cup cubed pineapple
- 2 Tablespoons oil
- 1/4 cup teriyaki sauce
- 1/4 teaspoon garlic powder or 2 cloves minced garlic
- 1/4 teaspoon onion powder
- 1 Tablespoon sesame seeds
- Kosher salt , to taste
- fresh cracked black pepper , to taste
- chopped cilantro , garnish
Directions
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In bowl combine olive oil, teriyaki sauce, garlic powder/minced garlic and onion powder. Whisk until combined.
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Set aside a tablespoon or two of the marinade for brushing after cooking. Add shrimp into the rest of the marinade, then cover the bowl and marinate in the fridge for at least 30 minutes.
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Pre-heat grill to high heat. Scrape the grill grates to make sure they are clean.
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Skewer the shrimp, zucchini, onion and pineapple on the skewers. Brush extra marinade on the skewers, especially over the vegetables. Season with salt and pepper to taste.
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Grill the skewers for about 2-4 minutes per side, or until slightly charred and cooked through.
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Brush additional fresh teriyaki sauce (not the marinade the raw shrimp was in) over the skewers. Sprinkle sesame seeds and cilantro. Enjoy! Recipe by: Best Recipe Box
Course: Appetizer, Main Course, Side Dish
Cuisine: American, Asian, BBQ-Grilling
Servings: 4 servings
Calories: 181 cal
