- Peel and devein shrimp, leaving shells on tails.
- Combine baste & glaze, green onions and ginger in medium bowl; remove and reserve 2 Tbsp. mixture.
- Add shrimp to remaining baste & glaze mixture and stir to coat all pieces. Remove shrimp and place 1 pineapple chunk in curve of each shrimp. Thread each skewer with shrimp and pineapple.
- Grill or broil 2 minutes. Turn skewers over; brush with reserved baste & glaze mixture. Cook 2 minutes longer, or until shrimp turn pink.
*Soak bamboo skewers in water 30 minutes to prevent burning.
Ginger Glazed Shrimp
Yield
Yield: 4 servings
kikkoman products used:
ingredients
1 pound fresh or thawed large shrimp or prawns (21-25 count)
1/2 cup Kikkoman Teriyaki Baste & Glaze with Honey & Pineapple
2 tablespoons minced green onions and tops
1 tablespoon minced fresh ginger root
1 can (8 oz.) pineapple chunks, drained
4 (15-inch) metal or bamboo* skewers
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
