Grilled or Broiled Teriyaki Shrimp

Makes 4 servings


When I'm bored and not in the mood to be crafty, I often prep meals the night before for easy meal making the next day. This is for sure one of those meals that I prep the night before.



Ingredients:

1 1/4 pounds large shrimp (tails left on and deveined)
1/4 cup plus 2 TB Teriyaki Sauce/Marinade
1/2 medium fresh pineapple (peeled, cored & cut into 1-inch cubes) FYI I've cheated and used canned pineapple
Favorite veggie chunks. I often use bell peppers, onion, mushrooms, zuchs - whatever lone veggies you have in the fridge


Teriyaki Sauce/Marinade- A lower calorie version
1/4 cup reduced-sodium soy sauce
1 TB honey
3 TB orange juice
1 TB packed dark brown sugar
1 t Asian (dark) sesame oil
1 garlic clove (or as many as your breath desires)
1 TB minced peeled fresh ginger



1. Make Teriyaki Sauce. In a small jar with a tight-fitting lid, combine all the ingredients; cover and shake well.
2. Place shrimp in a large zip-lock plastic bag. Pour 1/4 cup of the teriyaki marinade. Seal bag, squeezing out the air; turn to coat the shrimp. Refrigerate, turning the bag occasionally, at least two hours. I often let it marinade over night.
3. Start your favorite long grain rice and follow package instructions.
4. Assemble skewers. If using wooden skewers, soak 8 (12-inch) skewers in cold water. Preheat grill (spray grill rack with nonstick spray) or broiler (recommend using metal skewers).
5. Cook kebabs five inches from heat; turning frequently until shrimp are cooked about 12-15 minutes. Serve over rice. Sprinkle with remaining two TB of teriyaki marinade.

2 skewers over 1 cup of rice is one serving.
409 calories

Have a blessed day serving your family,
Delores Gaudet