Grilled Teriyaki Shrimp Recipe
Grilled shrimp go from "great" to "unbelievable" when brushed with a teriyaki sauce that is low on sugar but high on flavor.
Servings: 4 Servings
Calories: 176kcal
Ingredients
The Sauce:
- 2 tablespoons rice vinegar
- 2 tablespoons water
- 1 ½ tablespoons soy sauce
- 1 tablespoon canola oil
- 2 teaspoons brown sugar
- 1 teaspoon flour
- 1 cloves garlic minced
- 2 teaspoons minced fresh ginger
The Shrimp:
- 1 pound large shrimp peeled, tails left intact
- 8 green onions white & light green parts cut into 1-inch pieces
- ¾ teaspoon canola oil
- ⅛ teaspoon salt
- ⅛ teaspoon ground pepper
Instructions
- Place 8 wooden skewers in a large baking dish filled with hot water. Soak for at least 30 minutes.
The Sauce:
- In a small saucepan, whisk together the rice vinegar, water, soy sauce, canola oil, brown sugar, flour, garlic and ginger.
- Bring to a boil over medium heat and cook, whisking frequently, until the sauce is slightly thickened, about 3 minutes.
The Shrimp:
- Preheat the grill to medium-high heat.
- Place the shrimp and green onion pieces into a large bowl and toss with the canola oil, salt and pepper.
- Alternately thread the shrimp and green onion pieces onto the skewers.
- Place on the grill and cook until the shrimp is just cooked through, about 1 minute per side. Take care not to overcook the shrimp or it will become rubbery.
- Place the skewers on a serving platter and brush with most of the teriyaki sauce. Serve with extra sauce for drizzling or dipping.
Notes
From the kitchen of Cookin' Canuck | cookincanuck.com
Nutrition
Serving: 2Skewers | Calories: 176kcal | Carbohydrates: 5g | Protein: 24g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 286mg | Sodium: 1336mg | Potassium: 171mg | Fiber: 1g | Sugar: 3g | Vitamin A: 240IU | Vitamin C: 9.4mg | Calcium: 182mg | Iron: 2.9mg