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Grilled teriyaki shrimp and veggie kebabs with colorful bell peppers

Classic Teriyaki Shrimp and Veggie Kebabs

These Classic Teriyaki Shrimp and Veggie Kebabs are a delightful and healthy meal, featuring succulent shrimp and colorful vegetables coated in a homemade teriyaki glaze, perfect for grilling or baking.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 4 people
Calories 250 kcal

Equipment

  • Large bowl
  • Whisk
  • Wooden or metal skewers
  • Grill or baking sheet

Ingredients
  

Main Ingredients

  • 12 oz (about 24-30) Large raw shrimp, peeled & deveined
  • 1 whole Red bell pepper, cut into 1-inch squares
  • 1 whole Green bell pepper, cut into 1-inch squares
  • 1 medium Zucchini, sliced lengthwise (½-inch thick)
  • ½ large Red onion, cut into wedges
  • ½ cup Pineapple chunks (fresh or canned, drained)

Teriyaki Sauce

  • 2 tsp Fresh garlic, minced
  • 1 tsp Fresh ginger, grated
  • ¼ cup Low-sodium soy sauce
  • 2 tbsp Honey or maple syrup
  • 1 tbsp Rice vinegar
  • 1 tsp Sesame oil
  • ¼ tsp Crushed red pepper flakes optional

For Serving

  • 8-10 Wooden skewers (soaked 30 min) or metal skewers
  • 2 tbsp Fresh cilantro, chopped for garnish
  • 4 Lime wedges for serving

Instructions
 

Preparation

  • If using wooden skewers, remember to soak them in water for at least 30 minutes prior to assembly to prevent burning.
  • Combine minced garlic, grated ginger, soy sauce, honey or maple syrup, rice vinegar, sesame oil, and optional red pepper flakes in a bowl. Whisk to create the teriyaki marinade.

Assembly

  • Thread the shrimp, red bell pepper, green bell pepper, zucchini, red onion, and pineapple chunks alternately onto the prepared skewers. Arrange them evenly.
  • Brush the kebabs generously with the prepared teriyaki marinade, ensuring all ingredients are well coated. Set aside for at least 15 minutes to allow the flavors to meld.

Cooking

  • Preheat your grill to medium-high heat or oven to 400°F (200°C). If grilling, lightly oil the grates to prevent sticking.
  • Grill the kebabs for 3-5 minutes per side, or bake for 12-15 minutes, turning halfway, until the shrimp turn pink and opaque, and the vegetables are tender-crisp.

Serving

  • Garnish the cooked kebabs with fresh cilantro and serve immediately with lime wedges on the side for an added citrusy zing.

Notes

For extra flavor, you can marinate the shrimp and veggies for up to 30 minutes. Be careful not to overcook the shrimp, as they can become rubbery quickly. Serve these kebabs with a side of rice or quinoa for a complete meal.