Grilled Oriental Shrimp Kabobs


Grilled Oriental Shrimp Kabobs Photo
Grilled Oriental Shrimp Kabobs

Make-Ahead Time up to 12 hours in the refrigerator
Final Prep and Cook Time 20 minutes

YIELD Makes 4 servings


3 tablespoons reduced-sodium soy sauce or regular soy sauce
1 tablespoon regular or seasoned rice vinegar
1 tablespoon dark sesame oil
2 cloves garlic, minced
1/4 teaspoon dried red pepper flakes
1 pound uncooked large shrimp, peeled and deveined


  1. For marinade, combine soy sauce, vinegar, oil, garlic and pepper flakes in small bowl; mix well. Cover; refrigerate 1 hour or overnite.
  2. To complete recipe, combine marinade and shrimp in large resealable food storage bag. Seal bag securely. Refrigerate at least 30 minutes or up to 2 hours, turning bag once.
  3. Spray barbecue grid with nonstick cooking spray. Prepare barbecue grill for direct cooking.
  4. Drain shrimp, reserving marinade. Thread shrimp onto 4 (12-inch-long) skewers. Place skewers on prepared grid; brush with half of reserved marinade.
  5. Grill skewers on covered grill over medium coals 5 minutes. Turn skewers over; brush with remaining half of marinade. Grill 3 to 5 minutes more or until shrimp are opaque.
Serving Suggestion
Serve with fried rice and fresh pineapple spears, if desired.
This recipe appears in: Asian
Serving Size: 1 kabob (without fried rice and pineapple spears)
Sodium 596 mg
Protein 20 g
Fiber <1 g
Carbohydrate 1 g
Cholesterol 173 mg
Saturated Fat <1 g
Total Fat 4 g
Calories from Fat 32 %
Calories 129
Meat 2-1/2
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