We took advantage of the nice weather this past weekend to grill more than once. We had this meal for dinner on Sunday night. By that point, it was definitely a little too chilly out to be grilling, but we braved the cold to get it done. It was our first time grilling shrimp and we think we overcooked them a little, but this was still a really delicious meal! The marinade really imparted a nice flavor to the shrimp without overwhelming them.
I’ve posted the original recipe below, but I made several adaptations to it. I didn’t use any bell peppers since I don’t really like them. Instead, I threaded some cherry tomatoes onto the skewers. I also threaded some shallots on the skewers as well for a little more variety. Finally, I just ate the skewers by themselves, without any rice, though I do think the shrimp and veggies would be amazing atop some rice. Perhaps next time…
By Tracey
Grilled Teriyaki Shrimp
from Weight Watchers Complete Cookbook, by Weight Watchers
Ingredients:
- 1 1/4 pounds large shrimp, peeled (tails left on) and deveined
- 1/4 cup + 2 tablespoons teriyaki sauce/marinade (recipe below)
- 1/2 medium fresh pineapple, peeled, cored and cut into 1-inch cubes
- 2 red bell peppers, seeded and finely chopped
- 4 cups cooked white rice
- 4 scallions, sliced on the diagonal
- Teriyaki Sauce/Marinade
- 1/4 cup reduced sodium soy sauce
- 1 tablespoon honey
- 3 tablespoons orange juice
- 1 tablespoon packed dark brown sugar
- 1 teaspoon Asian sesame oil
- 1 garlic clove, minced
- 1 tablespoon minced peeled fresh ginger
Directions:
In a small jar with a tight-fitting lid, combine all the ingredients. Cover and shake well.
Place the shrimp in a large zip-close plastic bag and pour in 1/4 cup of the marinade. Seal the bag, squeezing out the air; turn to coat the shrimp. Refrigerate, turning the bag occasionally, at least 2 hours.
Spray the grill rack with nonstick spray. If using wooden skewers, soak 8 (12-inch) skewers in cold water. Preheat the grill.
Drain and discard the marinade. Alternately thread the shrimp, pineapple and bell peppers on 8 wooden or metal skewers. Grill the kebabs 5 inches from the heat, turning frequently, until the shrimp are cooked through, 12-15 minutes. Serve over the rice, sprinkled with the remaining 2 tablespoons teriyaki marinade and the scallions.
