Teriyaki Shrimp Skewers Recipes

Steps:

• Place frozen shrimp in a single layer on a metal pan and set aside.
• Combine coconut aminos, ginger, garlic, brown sugar, rice wine vinegar, and sesame oil in a large skillet. Bring to a boil over medium heat, 3 to 4 minutes.
• Add shrimp to the boiling sauce in a single layer and cook for 2 to 3 minutes. Turn and cook until shrimp curls into a "C" shape and changes color from white and pink, 2 to 3 minutes.
• Combine cornstarch and water in a small bowl, stirring to remove lumps. Add slurry to the skillet and cook, stirring briskly, until sauce is slightly thickened, about 1 minute. Remove from heat. Serve over hot cooked rice and garnish with green onions and sesame seeds.

Steps:

• Heat oil in a wok over medium heat. Add shrimp, garlic, garlic powder, and ginger. Cook until shrimp are opaque, 3 to 5 minutes.
• Add brown sugar and sesame seeds. Blend in white wine, teriyaki sauce, and teriyaki marinade and bring to a boil. Add frozen vegetables and return to a boil. Reduce heat to a simmer. Cover and cook until vegetables are heated through and tender, 10 to 15 minutes.
• Serve stir-fry over a bed of rice.

Steps:

• Mix teriyaki sauce, green onions, garlic cloves in container in fridge.
• Add shrimp, marinate 2 hours or more.
• Skewer shrimp with pineapple chunks.
• Grill on each side 3-4 minutes.

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.

Steps:

• Whisk marinade ingredients together in a bowl. Place shrimp in a plastic bag with marinade for 1 to 2 hours and refrigerator. Soak bamboo skewers in water for the same amount of time to prevent burning. Using 2 bamboo skewers skewer the prawns alternating with a scallion pieces and pepper pieces so the brochettes will lay flat and be easy to flip over. Grill on each side for 2 to 3 minutes. Serve.;

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.

Steps:

• Blend soy sauce, sugar, oil, cornstarch, garlic, ginger, and water in a small.
• pan. Simmer, stirring constantly til thickened, about 1 minute cool.
• coat shrimp with sauce; drain off excess.
• Place on rack of broiler pan, broil for 3-4 min on each side or till cooked.
• Serve on a platter while hot.