Peppered Shrimp Skewer Photo
Peppered Shrimp Skewer

YIELD Makes 16 servings

INGREDIENTS

1/3 cup teriyaki sauce
1/3 cup ketchup
2 tablespoons dry sherry or water
2 tablespoons reduced-fat peanut butter
1 teaspoon hot pepper sauce
1/4 teaspoon ground ginger
32 raw large shrimp (about 1-1/2 pounds)
2 large yellow bell peppers
32 fresh sugar snap peas, trimmed

PREPARATION:

  1. To prevent burning, soak 16 (12-inch) wooden skewers in water at least 20 minutes before assembling kabobs.
  2. Coat rack of broiler pan with nonstick cooking spray; set aside.
  3. Combine teriyaki sauce, ketchup, sherry, peanut butter, pepper sauce and ginger in small saucepan. Bring to a boil, stirring constantly. Reduce heat to low; simmer, uncovered, 1 minute. Remove from heat; set aside.
  4. Peel and devein shrimp, leaving tails intact.
  5. Cut each bell pepper lengthwise into 4 quarters; remove stems and seeds. Cut each quarter crosswise into 4 equal pieces. Thread 2 shrimp, bell pepper pieces and 2 sugar snap peas onto each skewer; place on prepared broiler pan. Brush with teriyaki sauce mixture.
  6. Broil 4 inches from heat 3 minutes; turn. Brush with teriyaki sauce mixture; broil 2 minutes longer or until shrimp turn pink. Discard any remaining teriyaki sauce mixture. Transfer skewers to serving plates. Garnish, if desired.
This recipe appears in: Asian
NUTRITIONAL INFORMATION:
Serving Size: 1 skewer
Sodium 258 mg
Protein 8 g
Fiber 1 g
Carbohydrate 6 g
Cholesterol 66 mg
Saturated Fat <1 g
Total Fat 1 g
Calories from Fat 16 %
Calories 69
DIETARY EXCHANGE:
Meat 1
Vegetable 1
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