Grilled teriyaki shrimp


  • 1.25lbs of large shirmp (peeled)
  • 1/4c and 2 tbsp teriyaki sauce/Marinade (see below)
  • 1/2 medium fresh pineapple, peeled, cored, cut into 1 inch cubes
  • 2 red bell peppers, seeded and finely chopped
  • 4 cups cooked rice
  • 4 scallions, sliced on diagonal

Teriyaki marinade/sauce:

  • 1/4c reduced sodium soy sauce
  • 1 tbsp honey
  • 3 tbsp orange juice
  • 1 tbsp packed dark brown sugar
  • 1 tbsp Asian dark sesame oil
  • 1 garlic clove, minced
  • 1 tbsp minced peeled fresh ginger

Marinade instructions: in a small jar with tight fitting lid, combine all ingredients, cover and shake well.

Main dish instructions:

1. Place shrimp in a large zip close plastic bag and pour 1/4 cup of marinade.  SEal the bag, squeezing out the air, turn to coat the shrimp.  Refrigerate at least 2 hours

2. Spray a grill rack with nonstick spray.  If using wooden skewers, soak 8 of them in cold water. Preheat grill

3. Drain and discard marinade.  Alternately thread the pineapple, bell peppers on 8 wooden or metal skewers.  Grill them 5 inches from heat, turning occasionally until shrimp are cooked, about 12 -15 minutes. Serve over rice, sprinkled with remaining 2 tbsp teriyaki mainade and scallions

Per serving (servies 4):

409 calories, 2g fat, 67g carbs, 30g protein

TNT exchanges: 4.5 starch, 4 meat


1.5 tbsp: 38calories, 1g fat, 7g carbs, 1g protein

TNT exchanges: 0.5 starch


About mandyfitness

fitness trainer and certified nutritionist ISSA Certified Personal Trainer ISSA Certified Sports Fitness Nutritionist MS Biology Clemson graduate student of Biology (Summer 2016) Spinning instructor Group Fitness instructor
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