Quick and Easy Teriyaki Shrimp Kebabs

teriyaki shrimp kebabs

Summer barbeque season has officially started, and this recipe for grilled teriyaki shrimp will be a hit with all your party-goers. It is quick to put together, and because it takes only a few minutes to cook, you will have time to sit and relax with company rather than being stuck at the grill.

When I made this dish, I didn't have a lot of time. I was late coming home from work, and when I walked in the door, I learned company was about to arrive any minute for cocktails on the patio. I needed something I could consider my dinner and also serve as an hors d'oeuvre.

I checked the freezer and found a bag of large shrimp. Score! Then I searched through the pantry and came across teriyaki sauce and a bag of toasted sesame seeds, and the fridge held left-over pineapple chunks and a red onion. I didn’t have time to soak my skewers, so I decided to use my indoor grill pan to cook the shrimp kebabs.
shrimp kebabs on grill pan
Cooking three skewers at a time was easy enough, and before I knew it, I had two pounds of shrimp cooked, plated, and served all within 20 minutes.

When you get tired of burgers, dogs, or chicken, try using shrimp. It is a great lean protein and makes a super tasty salad the next day for lunch!

You will need:

  • ¼ cup teriyaki sauce
  • 1 tablespoon sesame seeds, toasted
  • 1 pond large shrimp, peeled and deveined
  • Fresh pineapple, cubed in one-inch cubes
  • 1 medium red onion, cut into 8 wedges

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Instructions:

If using wooden skewers, completely immerse in water and soak for at least 20 minutes before cooking kebabs.

Combine teriyaki sauce and sesame seeds in small bowl.

Alternate shrimp, pineapple cubes, and onion wedges on wooden skewer. Brush with teriyaki mixture.

Place kebabs on preheated grill or on preheated grill pan. Cook 4 minutes, turn, and cook additional 4 minutes or until shrimp are done.

Serve with salad or side of asparagus. 

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Quick and Easy Teriyaki Shrimp Kebabs

Kelly Pugliano is a wife, mom to a soon-to-be-college student and one-not- far- behind, freelance writer, photographer and a lifelong foodie who shares her love of cooking and baking through photographs good enough to eat. Seeming to be a permanent fixture in her Upstate NY kitchen, you will often find her creating tried & true recipes from family archives or testing out new delights found by reading countless cooking magazines, watching Food Network or scouring Pinterest. If not behind the ... More

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