Saki Shrimp Kabobs
Elevate your next grilling session with these irresistible Saki Shrimp Kabobs, a bold and flavorful dish that's perfect for summertime cookouts or weeknight dinners. Juicy shrimp are marinated in a delectable blend of sake, soy sauce, honey, sesame oil, fresh ginger, and garlic, imparting a delightful balance of salty, sweet, and umami flavors. Skewered alongside vibrant red bell peppers, zucchini rounds, and red onion wedges, these kabobs are grilled to perfection, offering a lightly charred, caramelized finish. Ready in just 30 minutes of prep and cooking time, this recipe is not only quick and easy but also a guaranteed crowd-pleaser. Garnish with sesame seeds and green onions for an extra pop of flavor and color, and serve as a stunning centerpiece alongside rice or a fresh salad. Perfect for fans of Asian-inspired recipes, this dish combines the art of grilling with the elegance of Japanese flavors for a meal everyone will savor.
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Recipe Information
Ingredients
- 1 lb large shrimp, peeled and deveined
- 0.25 cup sake
- 0.25 cup soy sauce
- 2 tbsp honey
- 1 tbsp sesame oil
- 1 tsp fresh ginger, grated
- 2 cloves garlic, minced
- 1 medium red bell pepper, cut into 1-inch pieces
- 1 medium zucchini, sliced into thick rounds
- 0.5 medium red onion, cut into wedges
- 1 tbsp sesame seeds (optional, for garnish)
- 1 bunch green onions, thinly sliced (optional, for garnish)
- 8 pieces wooden or metal skewers
Instructions
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
In a medium bowl, whisk together sake, soy sauce, honey, sesame oil, grated ginger, and minced garlic to create the marinade.
Place the shrimp in a resealable plastic bag or shallow dish. Pour the marinade over the shrimp, seal the bag or cover the dish, and refrigerate for 20-30 minutes.
While the shrimp marinates, prepare the vegetables by cutting the red bell pepper into 1-inch pieces, slicing the zucchini into thick rounds, and cutting the red onion into wedges.
Preheat your grill or grill pan to medium-high heat.
Thread the shrimp and vegetables alternately onto the skewers, starting and ending with a vegetable piece to help secure the shrimp.
Brush the grill grates with oil to prevent sticking, then place the skewers on the grill.
Cook the kabobs for 2-3 minutes per side, or until the shrimp turn pink and opaque and the vegetables are slightly charred but tender.
Remove the skewers from the grill and arrange them on a platter.
Garnish with sesame seeds and green onions if desired, then serve immediately.
Nutrition Facts
Calories |
248 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.2 g | 7% | |
| Saturated Fat | 0.8 g | 4% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 214 mg | 71% | |
| Sodium | 711 mg | 31% | |
| Total Carbohydrate | 17.6 g | 6% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 12.6 g | ||
| Protein | 30.5 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 134 mg | 10% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 657 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
