It doesn’t get easier than shrimp teriyaki my friends and these teriyaki shrimp skewers are certainly that. The sweet-salty keto teriyaki sauce allows for subs and additions and serves as both marinade and glaze. Plus, shrimp kabobs on the grill cook so quickly you’ll have dinner done in no time. If you don’t have a grill or weather is inclement, bake or broil these teriyaki shrimp skewers in oven for ultimate convenience.
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We had a big move from Southern California to Texas this year. I was happy to discover that Texas is also a 12 month grilling state! (Keep on Grilling!)
My family loved these grilled teriyaki shrimp skewers (and teriyaki chicken kabobs), which will be easy go-to Summer recipes.
Teriyaki Shrimp Marinade And Sauce
This sugar-free teriyaki takes minutes to prepare. Use fresh garlic and ginger, ginger-garlic paste from a jar, or granulated garlic and dried ground ginger to flavor it.
Since this is a low carb blog, my keto version is not a traditional teriyaki sauce recipe. It is very tasty and becomes somewhat sticky upon cooling.
Ingredients for keto teriyaki shrimp marinade:
- Tamari soy sauce
- Dry sherry (or rice wine vinegar)
- Sugar Substitute
-Leave as is or thicken to glaze the shrimp skewers during or after grilling.
Grilled Teriyaki Shrimp Skewers (Kabobs)
To make teriyaki shrimp skewers, thread the shrimp on metal or bamboo skewers alternating with pieces of green onion, if desired.
To thread the skewers, work on a flat surface. Thread the shrimp onto the skewer by slightly curling the shrimp into a spiral. Then, push the skewer through two points to help keep its shape. This creates a larger surface area, preventing the shrimp from falling between grill-grates.
SHRIMP KABOBS ON BAMBOO SKEWERS: Submerge and soak bamboo skewers in warm water for at least 30 minutes before threading with shrimp and placing on the grill. A long piece of foil, doubled-over and placed under the bamboo handles will prevent them from burning.
SHRIMP KABOBS ON METAL SKEWERS: No preparation is necessary; simply thread the shrimp onto the skewer. It’s important to note that metal skewers get hot, so handle them with a pair of tongs.
PROCEDURE: Prepare grill by preheating to medium-high, cleaning the grates, then oiling them. Brush the shrimp with 1 teaspoon of toasted sesame oil mixed with 2 teaspoons, light flavored olive oil. This prevents the shrimp from sticking to the grill-grate and provides a nice base flavor. Then, baste the shrimp with teriyaki sauce after turning and again after cooking.
NOTE: To marinate the shrimp prior to cooking, remove 1/3 cup of the marinade and mix it with 1 teaspoon toasted sesame oil. Stir into the raw shrimp and marinate for 20 minutes to 3 hours.
Shrimp Skewers in the Oven
BAMBOO SKEWERS: Prepare bamboo skewers as per above and thread them with shrimp. Ready a piece of foil to lay over the handles of the skewers to prevent burning while cooking.
METAL SKEWERS: Thread the shrimp onto the skewers.
Place shrimp on a foil lined sheet pan. Mix 1/3 cup of keto teriyaki sauce in a bowl with 1 teaspoon of toasted sesame oil. Liberally brush both sides of kabobs with sauce. Place foil over bamboo skewer handles while cooking.
BAKE: at 425 for 4-7 minutes or until all pink.
BROIL: 4-5 inches from the heat for 5 minutes. Turn, and broil until the shrimp turn pink, 5-7 minutes more.
GARNISH: Sesame seeds and sliced green onion provide visual interest and additional flavor. Serve leftover teriyaki sauce on the side.
SERVE WITH: grilled vegetables, Sweet Bell Pepper Salad or Jicama Salad.
NOTE: Just a note about adding grilled vegetables to this meal. Since vegetables cook at a different rate than the shrimp, I found it easier to cook them on separate skewers.
Keto Teriyaki Shrimp Skewers (kabobs)
- 1 1/4 pound Jumbo shrimp peeled, deveined
- 6 medium Scallions cut into 1 1/2-inch pieces
- 2 tsp toasted sesame oil
- 2 tsp Light flavored olive oil
- Submerge and soak bamboo skewers in warm water for at least 30 minutes. Fold a piece of foil to place under the skewer handles (or over if baking/broiling) to prevent burning.
- Clean and preheat the grill. Oil the grates prior to adding the shrimp skewers.
- Cut the scallions. Gather ingredients for the sauce.
- *To thicken sauce: XANTHAN GUM: Mix the Xanthan Gum into the sweetener or it will clump. ARROWROOT POWDER: Make a slurry of 1 tsp Arrowroot Powder to 2 tsp of water, to add at the end.
- In a small pot over medium-high heat, bring the first 5 ingredients to a boil. Whisk and simmer for 5 minutes over medium-low to low heat. Add the arrowroot slurry and simmer for 1 minute more. (If using xanthan gum, see above.)
- Taste and adjust sweetness. Pour the sauce through a strainer, pushing gently on the solids to extract flavor. Cool. Divide the sauce in half for glazing and serving.
- To adjust flavor: If it tastes good but needs something and you don't know what, add 1-2 very small pinches of salt. If that doesn't do it, add a squirt of lime juice.
- Working on a flat surface, curl shrimp and push the skewer through two points to help the shrimp keep their shape. Alternate shrimp with pieces of scallion.
- Mix the sesame and olive oils together and brush over the shrimp skewers just prior to grilling.
- Place the shrimp skewers on the grill, placing the folded foil under the handles if using bamboo skewers. Cook until the shrimp turn pink half-way-up the sides, about 4-6 minutes. Turn the shrimp over, brush with the teriyaki sauce and cook 4-6 minutes more.
- Brush both sides of the cooked shrimp with teriyaki sauce. Serve with the reserved sauce on the side.