Shrimp Teriyaki Kabobs
Fire up the grill and indulge in the sweet and savory flavors of Shrimp Teriyaki Kabobs, a vibrant dish that’s as visually stunning as it is delicious. Tender, juicy shrimp are marinated in a rich teriyaki sauce infused with garlic and pepper, then skewered alongside caramelized pineapple, crisp red bell peppers, and smoky red onions. Grilled to perfection, these kabobs are brushed with a luscious teriyaki glaze and finished with a sprinkle of sesame seeds and green onions for a gourmet touch. Perfect for backyard barbecues or a quick weeknight dinner, these kabobs are ready in just 30 minutes and pair beautifully with steamed rice or a fresh salad. Whether you’re hosting or simply treating yourself, Shrimp Teriyaki Kabobs bring bold flavors and effortless elegance to your table.
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Recipe Information
Ingredients
- 1 lb Large shrimp (peeled and deveined)
- 0.5 cup Teriyaki sauce
- 1 cup Pineapple chunks (fresh or canned)
- 1 medium Red bell pepper (cut into 1-inch pieces)
- 1 small Red onion (cut into 1-inch pieces)
- 2 tbsp Vegetable oil
- 1 tsp Garlic powder
- 0.25 tsp Ground black pepper
- 1 tbsp Sesame seeds (optional, for garnish)
- 1 tbsp Chopped green onions (optional, for garnish)
- 8 pieces Wooden skewers (soaked in water for 30 minutes)
Instructions
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
In a medium bowl, combine the teriyaki sauce, vegetable oil, garlic powder, and ground black pepper. Reserve 2 tablespoons of this mixture for basting during cooking.
Add the shrimp to the bowl with the marinade. Toss to coat evenly, cover, and refrigerate for 15 minutes while you prepare the vegetables.
Cut the red bell pepper and red onion into 1-inch pieces and set them aside along with the pineapple chunks.
Preheat your grill or grill pan to medium-high heat and lightly oil the grates to prevent sticking.
Remove the shrimp from the marinade and discard the remaining marinade. Thread the shrimp, pineapple chunks, red bell pepper, and red onion onto the soaked skewers, alternating for visual appeal.
Place the assembled skewers onto the hot grill. Cook for 5-7 minutes, turning occasionally, until the shrimp turn pink and opaque and the vegetables develop a slight char.
In the last 1-2 minutes of grilling, brush the reserved 2 tablespoons of teriyaki sauce onto the kabobs for an extra glaze.
Remove the kabobs from the grill and transfer them to a platter. Sprinkle with sesame seeds and chopped green onions, if desired, for garnish.
Serve immediately with steamed rice or a side salad and enjoy!
Nutrition Facts
Calories |
272 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.4 g | 11% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 221 mg | 74% | |
| Sodium | 1587 mg | 69% | |
| Total Carbohydrate | 21.1 g | 8% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 13.3 g | ||
| Protein | 30.6 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 90 mg | 7% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 529 mg | 11% | |
*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.
