Teriyaki Shrimp Skewers
Teriyaki shrimp skewers make a great crowd-pleasing party appetizer
Fix these delicious Teriyaki Shrimp Skewers as appetizers for your next party, and watch them disappear!
Terikyaki shrimp skewers are the ideal party food. You can dress them up or down, use large or small skewers, and there's no need for utensils to eat them with!
These shrimp and pineapple kabobs feature the sweet and salty taste of teriyaki sauce, which is always a hit with guests. You can add chunks of colorful bell peppers or red onion if you like, but I prefer the simplicity of the basic recipe. You can also substitute chunks of chicken breast for the shrimp, and increase your cooking time to ensure the chicken is cooked through.
Serve these on a pretty plate lined with romaine lettuce leaves, or in a long, shallow bowl. If you like to serve a dipping sauce with kabobs, make an extra batch of the teriyaki marinade and add a little pineapple juice to serve on the side. The marinade itself is also excellent with grilled chicken, beef, or pork.
This is quite a large recipe, but it can easily be scaled down for a smaller crowd.
Teriyaki Shrimp Skewers (makes about 20-25 servings of 3 shrimp each)
- 3 pounds large shrimp, shelled and veins removed
- 1 cup teriyaki marinade (recipe below)
- 3-5 green onions, finely chopped
- 3 teaspoons grated lemon or lime zest
- 3 cups fresh pineapple, cut into chunks
- 50-75 bamboo skewers, soaked in water for at least an hour before use
Combine marinade, onions, and zest in a small mixing bowl. Place shrimp in a large shallow pan and pour marinade over top. Stir to coat shrimp with marinade. Cover and refrigerate for at least 4 hours, or for up to 12 hours, stirring and turning the shrimp occasionally.
Thread the shrimp and pineapple onto the soaked skewers by placing pineapple in the curve of the shrimp, and pushing the skewer through the tail, pineapple chunk, and head of the shrimp. Thread as many shrimp per skewer as you'd like per serving.
Preheat grill. Grill skewers over direct heat for about two minutes per side, until shrimp is cooked through (no longer translucent). Alternatively, preheat your oven and broil skewers on a baking sheet for the same amount of time.
Serve warm.
Teriyaki Marinade
- 1 cup soy sauce
- 2 teaspoons fresh grated ginger
- 1 1/2 teaspoons dry mustard powder
- 3 tablespoons brown sugar
- 2-3 cloves garlic, minced
In a small mixing bowl, combine all ingredients and mix well. Makes just over one cup.
