Teriyaki Shrimp Kebabs
Teriyaki Shrimp Kebabs
1/4 cup teriyaki sauce
1 1/2 lb. shrimp (peeled and deveined)
1 red onion (cut into 8-10 wedges)
Cooking spray
Prepare grill for cooking. Thread the shrimp and onion wedges (alternating) onto about 8 skewers. Brush the kabobs with the teriyaki sauce and place them on the grilling rack that is coated with cooking spray. Grill for 8-10 minutes turning once. Serve.
*Johnna’s tip: It’s that time of the year! We love a good grill party…steaks, burgers, teriyaki shrimp…the list is endless with the things that you can do if you have a grill. It’s nothing like the flavor you get from grilled foods and this recipe is a quick and simple way to get the ball rolling. Feel free to add on red, orange or green pepper wedges alongside the onion wedges. Serve alone or on a bed of rice or lettuce.
1/4 cup teriyaki sauce
1 1/2 lb. shrimp (peeled and deveined)
1 red onion (cut into 8-10 wedges)
Cooking spray
Prepare grill for cooking. Thread the shrimp and onion wedges (alternating) onto about 8 skewers. Brush the kabobs with the teriyaki sauce and place them on the grilling rack that is coated with cooking spray. Grill for 8-10 minutes turning once. Serve.
*Johnna’s tip: It’s that time of the year! We love a good grill party…steaks, burgers, teriyaki shrimp…the list is endless with the things that you can do if you have a grill. It’s nothing like the flavor you get from grilled foods and this recipe is a quick and simple way to get the ball rolling. Feel free to add on red, orange or green pepper wedges alongside the onion wedges. Serve alone or on a bed of rice or lettuce.
Picture source: http://www.mychoyce.com/food/2477
About the Author (Author Profile)
Johnna French is a Harlem NY native with deep roots in Panama, Washington, DC and North Carolina. All four places have heavily influenced her life and the foods she loves today. After graduating Howard University School of Law and beginning her life as a young professional in the city she was led to start Johnna Knows Good Food in November 2007 to keep family, friends and colleagues updated on where to go and what to eat while dining in the nation’s capitol. French, who still practices law, leads a team of three writers to cover the ever expanding Washington, DC food scene. French has been featured in print and television, appearing in Washingtonian Magazine and is a regular contributor to various local TV affiliates including WUSA 9, FOX 5 DC and WJLA (ABC Affiliate) News Channel 8. During the 2016-2017 football season, Johnna aired on Comcast Sports Mid-Atlantic (CSN) show, Redskins Life, as the weekly tailgate host. Johnna is currently a regular contributor to the FOX Baltimore Weekend morning show.Subscribe
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