Shrimp Teriyaki Kabobs Recipes

GRILLED TERIYAKI SHRIMP AND PINEAPPLE SKEWERS

Steps:

• Combine water, soy sauce, brown sugar, honey, garlic, and ginger in a small saucepan and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer until sauce has reduced and thickened slightly, 8 to 10 minutes.
• Preheat an outdoor grill for medium-high heat and lightly oil grate. Thread shrimp and pineapple alternately onto skewers and place on a platter.
• Arrange skewers on the hot grate. Grill 2 to 3 minutes per side, or until shrimp is opaque and cooked through. Turn grill to low heat and brush sauce on both sides of skewers. Transfer to a serving platter and sprinkle with cilantro and sesame seeds.

TERIYAKI SHRIMP KABOBS

Steps:

• Stir together teriyaki ingredients well. If you don't want any chunks in your sauce, pulse it in a food processor until mostly smooth. You can also cook it down some in a medium saucepan if you want a thicker sauce.
• Clean shrimp well and devein if necessary. Then add shrimp to marinade and let sit for 10 minutes. Be sure to pour off some of the marinade for a sauce if you want to use it later.
• Preheat grill to high heat and skewer shrimp on 4 skewers for kabobs.
• Add skewers to grill and cook over high heat for 3 minutes. Then flip and cook for another 2 minutes. Brush the shrimp with the marinade as they cook.
• Serve shrimp immediately with rice and steamed veggies.

STEAK AND SHRIMP KABOBS

Steps:

• In a large bowl, combine the first six ingredients. Pour half of the marinade into a large resealable plastic bag; add beef. Seal bag and turn to coat; refrigerate for 8 hours or overnight, turning occasionally. Cover and refrigerate remaining marinade., Drain and discard. On metal or soaked wooden skewers, alternately thread the beef, shrimp, mushrooms, green peppers, onions and tomatoes; set aside. In a small saucepan, combine cornstarch and reserved marinade until smooth. Bring to a boil; cook and stir for 1-2 minutes or until sauce is thickened., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat, using a drip pan. Place kabobs over drip pan and grill, covered, over indirect medium heat for 6 minutes, turning once. Baste with sauce. Continue turning and basting for 8-10 minutes or until shrimp turn pink and beef reaches desired doneness.

SHRIMP TERIYAKI KABOBS

Steps:

• In a large zip-lock bag combine teriyaki sauce, onion, garlic, sugar, zest and a splash of pineapple juice from the chunks.
• Add shrimp and toss to coat.
• I let them set in the fridge all day till I was ready to skewer them to grill.
• Be sure and soak your skewers if you are using wood!
• Place 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".
• I was able to get about 4 on each skewer.
• Grill about 2-3 minutes on each side or until shrimp is pink.
• You can baste with the marinade if you want but I did not.
• You can also broil this if you don't have a grill.
• I removed from the skewers for my guests but would probably serve on skewers if I had fancy ones.

TERIYAKI SHRIMP AND SCALLOP KEBABS

Steps:

• GLAZE:.
• Combine first 6 ingredients in a small saucepan over medium-high heat.
• Bring to a boil, and cook for 2 minutes.
• CORNSTARCH MIXTURE:.
• Combine cornstarch and water.
• Stir cornstarch mixture into soy sauce mixture.
• Bring to a boil; cook 1 minute.
• KEBABS:.
• Thread 2 shrimp, 2 scallops, 4 mushroom halves, and 3 green onion pieces alternately onto each of 8 (12-inch) skewers.
• Brush kebabs with oil, and place on a grill rack coated with cooking spray; cook for 3 minutes.
• Turn kebabs, and brush with half of soy sauce glaze; cook for 1 minute.
• Turn kebabs.
• Brush with remaining glaze; cook 1 minute or until seafood is done.

TERIYAKI SHISH KABOBS

Steps:

• For marinade, mix first five ingredients. Place beef and half of the marinade in a large resealable plastic bag; seal bag and turn to coat. Cover and reserve remaining marinade. Refrigerate beef and marinade overnight., On metal or soaked wooden skewers, thread vegetables and, on separate skewers, thread beef with pineapple. Discard remaining marinade in bag. Grill, covered, over medium heat until vegetables are tender and beef reaches desired doneness, 12-15 minutes, turning occasionally., In a small saucepan, bring reserved marinade to a boil, stirring occasionally; cook 1 minute. Remove vegetables, pineapple and beef from skewers before serving. Serve with sauce.