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Grilled teriyaki shrimp and colorful veggie kebabs on a platter

Classic Teriyaki Shrimp and Veggie Kebabs

Enjoy these flavorful teriyaki shrimp and veggie kebabs, perfect for a quick and healthy meal. The shrimp and vegetables are marinated in a sweet and savory sauce, then grilled to perfection.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 people
Calories 300 kcal

Equipment

  • Large bowl
  • Whisk
  • Skewers
  • Grill
  • Small saucepan

Ingredients
  

Main Ingredients

  • 1 lb large shrimp, peeled and deveined (450 g) (tail on for easier handling)
  • 1 red bell pepper, cut into 1-inch squares
  • 1 yellow bell pepper, cut into 1-inch squares
  • 1 small zucchini, sliced into ½-inch rounds
  • 1 small red onion, cut into wedges
  • ½ cup pineapple chunks (optional, for a tropical twist)

Teriyaki Marinade & Glaze

  • ¼ cup low-sodium soy sauce (or tamari for gluten-free)
  • 2 Tbsp honey or maple syrup (adjust for sweetness)
  • 2 Tbsp rice vinegar
  • 1 Tbsp sesame oil
  • 2 tsp grated fresh ginger
  • 2 tsp minced garlic
  • 1 tsp cornstarch mixed with 1 tsp water (slurry for glaze)

Garnish & Seasoning

  • 1 tsp toasted sesame seeds
  • 2 Tbsp chopped fresh cilantro or green onions
  • 1 Zest of 1 lime + 1 Tbsp lime juice
  • Salt & pepper to taste
  • Olive oil (for brushing grill grates)

Instructions
 

Preparation

  • In a bowl, combine soy sauce, honey/maple syrup, rice vinegar, sesame oil, ginger, and garlic for the marinade. Whisk well.
  • Marinate shrimp in half of the teriyaki mixture for 15-20 minutes. Toss vegetables (and pineapple, if using) with the other half of the marinade.
  • Thread shrimp and vegetables onto skewers, alternating items for even cooking. If using wooden skewers, remember to soak them in water for at least 30 minutes prior to prevent burning.

Cooking

  • Preheat grill to medium-high heat and brush grates with olive oil. Grill kebabs for 2-3 minutes per side, turning occasionally, until shrimp are pink and opaque and vegetables are tender-crisp.
  • While kebabs grill, pour remaining marinade into a small saucepan. Bring to a simmer, then stir in cornstarch slurry. Cook, stirring, until the glaze thickens.
  • Brush cooked kebabs with the thickened teriyaki glaze and sprinkle with toasted sesame seeds, fresh cilantro or green onions, and lime zest. Season with salt and pepper to taste.

Notes

For extra flavor, you can add a pinch of red pepper flakes to the marinade. Ensure shrimp are not overcooked to keep them tender. Serve immediately with rice or a fresh salad.