- Heat grill to medium-high heat.
- Combine shrimp and Kikkoman Teriyaki Marinade & Sauce in a bowl and let sit at room temperature for 5-10 minutes.
- Thread shrimp and pineapple onto skewers. If using wooden skewers, soak them for at least 30 minutes first.
- Place skewers on grill. Turn over when bottom of shrimp have turned pink. Baste with additional Kikkoman Teriyaki Marinade & Sauce if desired. When shrimp are fully pink, remove from grill.
- Combine mayonnaise, 1 tablespoon Kikkoman Teriyaki Marinade & Sauce, sugar, rice vinegar, and Sriracha sauce in a large bowl. Add cabbage, carrots, and green onions and stir to mix. Sprinkle cilantro on top.
- Serve shrimp skewers on top of slaw.
Grilled Teriyaki Shrimp Skewers with Asian Slaw
Yield
Makes 4 servings
kikkoman products used:
ingredients
1 pound fresh shrimp, peeled and deveined
2 cups fresh pineapple chunks
1/3 cup Kikkoman Teriyaki Marinade & Sauce
Slaw:
1 cup carrots, shredded
1/4 cup mayonnaise
2 tablespoon Kikkoman Teriyaki Marinade & Sauce
1-1/2 teaspoons sugar
1 teaspoon Kikkoman® Rice Vinegar
1/2 teaspoon Kikkoman Sriracha Hot Chili Sauce
4 green onions, chopped
1 small head Napa cabbage, thinly sliced
cilantro for garnish
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
