Looking for that special, but quick, grilled shrimp recipe? Look no further then this one. Paired up with some onion and mushroom, this recipe is quick for those busy weeknights and it has it all! Honey teriyaki grilled shrimp and veggies all one one skewer. How efficient is that?
1/4 cup olive oil
2 Tablespoons honey
juice of one small lime
2 Tablespoons Teriyaki Sauce
2 cloves garlic, chopped finely
salt and black pepper to taste
1/2 pound large shrimp, peeled and deveined
1/2 pound mushrooms, stems removed
1/2 large Red Onion, cut into 1″ squares
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Pre-heat grill to medium high heat.
Mix the first six ingredients together in a small bowl.
On wood or metal skewers, arrange the shrimp, onions and mushrooms, using the mushroom heads as the “end caps.” If you are using wooden skewers, soak them for 30 minutes in cold water. It will keep them from burning on the grill.
Brush the skewers with the honey teriyaki sauce and place directly onto the grill or on a flat BBQ tray. Grill until shrimp are pink, frequently basting them with the honey teriyaki sauce.
Sweet, tangy with a bit of kick, these babies grilled up beautifully even though the tails burned a bit. But, since the tail skin was still on, the meat on the inside turned out just fine. I like leaving the tails on since it gives you something to hold on to if you want to grab it with your hands. These honey teriyaki grilled shrimp would also make a delicious appetizer for dinner parties too.
Featured on The Best of Bloggers Recipes post June 3, 2013.