How long it takes: 15 minutes (plus one hour to marinate the shrimp) Equipment you’ll need: skewers, grill, basting brush Servings: makes 10 kebabs My mom and husband couldn’t wait for these babies to come off the grill the first time we made them. The looks on their faces said it all. My mom kept saying, “Okay, maybe I’ll eat just one more.” And she did–with lots of lip smacking and finger licking. The most important advice I can give you is to make more shrimp kebobs than you think you’ll need. There won’t be any left over, I can almost guarantee it! They’re that good!
About Grilled Shrimp Kabobs
Homemade teriyaki sauce. The sauce is so simple and really imparts a glorious sweet/salty/umami flavor to the shrimp and pineapple. It’s so much better than a bottled teriyaki sauce. Used as a marinade and then a glaze in this recipe, the teriyaki sauce does double duty, ensuring lots of flavor for your kabobs. (P.S. It’s great on salmon or chicken, too.) Perfect for entertaining. While the kabobs don’t need to be on the grill very long, you’ll need a little extra time to marinate the shrimp. Actually that works out perfectly if you’re having guests. Get the shrimp marinating in the fridge and when it’s nearly time to eat, assemble the kabobs, throw them on the grill for a few minutes, and serve. You won’t have to stand for an hour over a broiling hot grill, sweltering in the sun, while everyone else enjoys their frosty drink in the shade. You’ll be able to join them in no time at all. And that’s a happy thing!
How To Make Shrimp Kabobs
Make teriyaki sauce. Combine honey, soy sauce, rice vinegar, grated fresh ginger, fresh garlic, and red pepper flakes in a bowl, whisking to combine. Marinate the shrimp. Add the shrimp, put the bowl in the fridge, and allow the shrimp to swim awhile in the flavorful sauce. Thread onto skewers. When it’s nearly time to eat, get your grill fired up, and assemble the kabobs. Thread the shrimp in two places, head and tail, so it stays secure. One shrimp, one pineapple chunk, one shrimp, one pineapple chunk. Beautiful! Turn the marinade into a glaze. Pour the marinade in a small saucepan, and boil it over high heat to kill any germs and thicken it up a bit. You’ll be brushing the marinade on the skewers as they grill, imparting a nice glaze and adding so much flavor. Grill. Grill the kabobs a couple minutes on one side, brushing with the sauce, flip over, and grill a few minutes on the other side, again brushing with the teriyaki sauce. The shrimp should be pink, firm, and beginning to curl. Please don’t overcook them! They’ll get tough and dry. The length of cooking time greatly depends on the size of your shrimp.
Serving Suggestions
Salads: Serve the shrimp kabobs with a flavorful salad, like freekah salad, cabbage salad, or Asian salad, Lately, we’ve been loving this easy mandarin orange salad. Vegetable kabobs: Grilll vegetables to go with the shrimp kabobs. Good choices are red onions, zucchini, summer squash, eggplant, or bell peppers. For best results, grill the vegetable kabobs on separate skewers (not on the same skewers as the shrimp) since they take a little longer to cook. You can get them cooking first, and then grill the shrimp. We also love grilled haloumi kebabs with bell peppers, tomatoes, onions, and crispy cubes of grilled cheese. Beverages: For a beverage, chilled semi-sweet Gewurztraminer or Sauvignon Blanc are good choices. Bell’s Oberon beer goes great with summer fare. A pineapple margarita is amazing, too. For a no-alcohol beverage, this pineapple water (pineapple agua fresca) is so refreshing and goes well with the pineapple theme. Dessert: For a perfect finale, grill the rest of the pineapple and serve it on ice cream with homemade bourbon caramel sauce. Oh, yes!!! Expect some exclamations of delight!
Recipe Variations
Alternative cooking methods: You can broil shrimp kabobs in the oven or in a grill pan on the stove. The cooking times will be similar, again depending on the size of the shrimp. Or try this recipe for skillet lemon pepper shrimp. It’s super duper good and easy, too! If you like deep-fried shrimp, air fryer breaded shrimp or air fryer coconut shrimp are the recipes for you. Use brown sugar instead of honey. Substitute 3 tablespoons brown sugar for the honey. You may need to add a splash of pineapple juice to get the right consistency. Make it spicy. Increase the amount of red pepper flakes in the teriyaki sauce. Substitute canned pineapple. Instead of fresh pineapple, use canned pineapple chunks. Fresh is definitely better, but canned will do in a pinch. Add garnishes. Top with a sprinkle of toasted sesame seeds or chopped fresh cilantro.
Storage & Reheating Tips
While grilled shrimp kabobs are best eaten right away, if you happen to have leftovers, remove the shrimp and pineapple from the skewers and put into a tightly covered container. They’ll keep in the fridge for up to two days. Reheat for 30 to 60 seconds in the microwave until warm. Overheating them will cause the shrimp to become tough.
Leftover Love
Make a salad with leftover shrimp and pineapple. Start with mixed greens, add shredded carrots, sliced green onions, sliced cucumbers and radishes (or other vegetables of your choice). Arrange the grilled shrimp and pineapple on each salad. Drizzle with white wine vinaigrette or any dressing of your choice.
Interested in a weekly meal plan that includes this recipe? Take a look at my Meal Plan #35 or Meal Plan #78.. You’ll find a wholesome recipe for each weekday plus a categorized grocery list. Let me do the planning for you this week! We add a new meal plan weekly.
Quick-Start Guide!
