SNS Shrimp Kabobs


  • 1 lb medium shrimp, raw and peeled 
  • 1 red pepper, cut in 1-inch squares
  • 1 orange pepper, cut in 1-inch squares
  • 1 red onion, cut in 1-inch chunks
  • Whole mushrooms, washed 
  • Pineapple, cut in 1-inch chunks
  • ¾ cup tamari 
  • ¼ cup gluten-free teriyaki 
  • 1 Tbsp sesame oil 
  • 1 Tbsp ketchup
  • 1 Tbsp brown sugar (omit for no added sugar) 

Prep and Cook:

  • Whisk all liquid marinade ingredients together, plus brown sugar (if using)
  • Place shrimp in a bag (or bowl) and add half of the marinade 
  • Place vegetables in a bag (or bowl) and add the remainder of the marinade 
  • Marinate shrimp and vegetables in the refrigerator for 2-3 hours 
  • Preheat grill to 350°
  • Assemble skewers — don’t forget to add in the pineapple! 
  • Grill shrimp kabobs for 4 minutes per side, they’ll be pink when ready
  • Grill veggie kabobs for 5-6 minutes per side
  • Other vegetable options: cherry tomatoes, zucchini, or summer squash
  • Serve over white, brown, or cauliflower rice — enjoy!

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