Teriyaki Shrimp Kebabs

Summer is officially here in North Florida and boy did it come in with a bang! We went from a pretty cold winter to a mild spring. It felt like spring lasted all of 2 days and then WHAM, summer. It’s been so hot and muggy here – saunaish outside, really. When it gets hot like that, all I want is fresh fruits and veggies, lots of water, and something good on the grill.

One of our favorite things to do on the grill is veggie kebabs. I had a feel for Hawaii when I came up with this un-recipe (it’s a method, really, but I still wanted to share it!). I absolutely love pineapple on the grill and the combo of onions, peppers, and pineapple truly make my mouth water. Quick, someone pass me a grass skirt and a mai tai!

One of the girls I work with has a neighbor that’s a commercial fisherman and a few times a year, she will announce that he has extra shrimp for sale for CHEAP. I always buy a few pounds to have in my freezer and I am sad to say, this is the last bag of shrimp. You could easily use chicken, pork, or beef to make kebabs, though, but I that shrimp was calling my name!

If you are serving kebabs to guests, you can always put a little bit of everything on one stick for presentation purposes. When we are just preparing dinner for the family, however, I cook each item separately. This allows you to start with the things that will take the longest (like peppers and onions) and put the quick-cook items (like the shrimp) on last! There’s nothing worse than a rubbery shrimp from the grill!

Teriyaki Shrimp Kebabs

Serves 4

3/4 cup teriyaki sauce, divided
2 pounds shrimp, peeled and deveined
1 large red bell pepper
1 large red onion
20-30 chunks of fresh pinapple
skewers for making the kebabs

1) Cut the onion and pepper into fat chunks. Place them, along with the pineapple chunks, into a medium dish with a lid or a ziplock baggie. Add 1/4 cup of teriyaki sauce and toss to combine. Let refrigerate 30 minutes.

2) In another medium dish or bag, place the shrimp and 1/4 cup of teriyaki sauce and refrigerate for 30 minutes.

3) If you are using wooden skewers on for the kebabs, now is a good time to soak them in some water so they don’t spontaneously combust!!

4) Thread vegetables, pineapple, and shrimp onto individual skewers (one for shrimp, one for pineapple, etc) and grill over medium heat until soft and slightly charred. Use remaining 1/4 cup of teriyaki sauce to baste as you grill. [Be careful not to cross contaminate between your meat and veggies.]

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