This Teriyaki Shrimp Kabob recipe is perfect for easy grilling. Holiday Seafood offers whole or head-off shrimp. The recipe calls for peeled and deveined shrimp. Your selection in shrimp will depend on how much prep you are willing to do.
1/2 lb of Fresh Florida Gulf Coast Shrimp from Holiday Seafood
1/2 pint grape tomatoes
2 medium red onions
1 bell pepper
1/4 lb. white onions
1/4 cup teriyaki sauce (marinade)
bbq sauce or additional teriyaki for basting
After washing vegetables, cut into pieces, about 1 inch.
Place shrimp and vegetables in a plastic bag. Pour in the teriyaki sauce. Seal the bag and let sit in the refrigerator for about an hour. Flip the bag over every 20 minutes to get an even coating.
Be sure to soak wooden skewers in water for half an hour. This will help prevent them from burning or catching fire on the grill. After soaking brush skewers with oil.
Before your grill is hot, use an oil dabbed paper towel to brush oil on the grate.
When loading skewers, sometimes it is better to use two skewers, side by side, to prevent the shrimp from spinning. Alternate different the different vegetables and shrimp to fill the skewers.
Kabobs will take about 5 minutes per side. Brush with additional teriyaki while cooking.
Serve Teriyaki Shrimp Kabob over rice, gnocchi, couscous, grits or buttered pasta.