The perfect balance of sweet and heat come together in this recipe. The shrimp take on the flavor quickly and also cook fast so dinner can be on the table in no time. Serve over rice if desired.
Ingredients
- reduced-sodium soy sauce: 0.5 cup
- pineapple juice: 0.5 cup
- dark brown sugar: 0.5 cup
- sriracha sauce: 1 Tbsp
- sesame oil: 1 tsp
- garlic powder: 0.5 tsp
- large shrimp: 1 pound (peeled and deveined)
- skewers:
Metric Conversion
Stages of cooking
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Whisk soy sauce, pineapple juice, brown sugar, Sriracha, sesame oil, and garlic powder together in a bowl until fully blended. Transfer to a small saucepan and cook on medium heat until teriyaki sauce is slightly thickened, about 10 minutes.
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Place shrimp in a shallow dish. Pour 3/4 of the teriyaki sauce over the shrimp and let marinate for 30 minutes. Reserving the remaining sauce for basting.
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Preheat an outdoor grill to medium-high heat and lightly oil the grill. Thread shrimp onto skewers.
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Grill skewers for 3 minutes. Flip, brush reserved sauce over the shrimp, and grill 3 minutes more.
