These Teriyaki Shrimp Kabobs are a fun, flavorful crowd-pleaser perfect for grilling. Juicy shrimp and colorful veggies are glazed with a simple homemade teriyaki sauce that caramelizes beautifully. They cook in minutes and deliver restaurant-quality results with minimal effort.

Why You’ll Love This Teriyaki Shrimp Kabobs

Incredible flavor: Homemade teriyaki sauce is vibrant and balanced.
Quick-cooking: Ready in under 20 minutes for busy nights.
Endlessly versatile: Swap veggies or add pineapple for fun twists.
Healthy & light: Protein-packed and satisfying without being heavy.

Ingredients & Tools

• 450 g large raw shrimp, peeled and deveined (21/25 count works perfectly)
• 1 red bell pepper, cut into 1-inch chunks
• 1 green bell pepper, cut into 1-inch chunks
• 1 red onion, cut into 1-inch chunks
• 60 ml soy sauce (use low-sodium if preferred)
• 2 tbsp honey or maple syrup
• 1 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1 tbsp cornstarch
• 2 tbsp water
• 1 tbsp sesame oil
• 1 tbsp vegetable oil, for brushing
• 1 tsp sesame seeds, for garnish
• 2 green onions, thinly sliced, for garnish

Tools: 8–10 wooden or metal skewers, a grill or grill pan, a small saucepan, a medium bowl, and a basting brush.

Notes: Fresh ginger and garlic give the sauce a brighter, aromatic punch. Large shrimp (21/25 count) are ideal as they stay juicy and are less likely to overcook.

Nutrition (per serving)

Serves: 4 | Prep Time: 15 minutes | Cook Time: 6 minutes | Total Time: 21 minutes

Before You Start: Tips & Ingredient Notes

• Soak those wooden skewers! If you’re using wooden skewers, soak them in water for at least 30 minutes before threading. This prevents them from burning on the grill—trust me, I’ve learned this the hard way.
• Pat your shrimp completely dry. Before marinating, take a minute to pat the shrimp dry with paper towels. This helps the teriyaki glaze stick better and promotes a beautiful sear instead of steaming.
• Don’t skip the cornstarch slurry. The cornstarch mixed with water is what gives the teriyaki sauce its signature glossy, thick consistency. Add it off the heat and stir continuously to avoid lumps.
• Cut your veggies uniformly. Try to cut the peppers and onion into similar-sized, 1-inch pieces. This ensures they cook at the same rate as the shrimp, so you don’t end up with raw onions or mushy peppers.

How to Make Teriyaki Shrimp Kabobs

Storage & Freshness Guide

• Fridge: Store leftovers in an airtight container for up to 2 days.
• Freezer: Freezing is not recommended as shrimp can become rubbery.
• Reviving: Reheat in a 180°C oven for 5–7 minutes to retain texture.

Serving Suggestions

Complementary Dishes

• Steamed jasmine rice — The fluffy, slightly sticky rice is the perfect base to soak up every last drop of that delicious teriyaki sauce.
• A simple cucumber salad — Thinly sliced cucumbers with a quick rice vinegar dressing provide a cool, crisp contrast to the sweet and savory kabobs.
• Grilled asparagus or broccoli — Tossed with a little oil and salt, these green veggies add a lovely smoky element that pairs beautifully with the shrimp.

Drinks

• Iced green tea with lemon — Its light, slightly bitter notes help cleanse the palate and balance the richness of the teriyaki glaze.
• A crisp lager or pale ale — The carbonation and hop bitterness cut through the sweetness of the sauce and refresh your taste buds between bites.
• Ginger beer mocktail — The spicy kick of ginger echoes the flavor in the marinade, making for a wonderfully cohesive, non-alcoholic option.

Something Sweet

• Grilled pineapple rings — Throw a few pineapple rings on the grill after the kabobs; the caramelized fruit is a natural, tropical dessert that continues the theme.
• Matcha ice cream — The earthy, slightly bitter matcha is a fantastic counterpoint to the meal’s sweetness and feels refreshingly light.
• Mochi ice cream bites — These chewy, cold treats are fun to eat and offer a delightful textural contrast that ends the meal on a high note.

Top Mistakes to Avoid

• Over-marinating the shrimp. Shrimp is delicate and can become mushy if left in an acidic marinade for too long. Stick to 15 minutes at room temp, or 30 minutes max in the fridge.
• Overcrowding the skewers. If you pack the ingredients too tightly, they’ll steam instead of grill. Leave a little space between each piece for the heat to work its magic and create those beautiful caramelized edges.
• Using high heat exclusively. A hot grill is key, but if your flames are too high, the sugar in the teriyaki sauce will burn before the shrimp cooks through. Medium-high heat is your friend here.
• Skipping the resting step for the sauce. Let the finished teriyaki sauce sit for a minute off the heat before using. This allows it to thicken to the perfect glazing consistency, so it clings to the shrimp instead of dripping off.

Expert Tips

• Tip: Use two skewers per kabob for stability. Threading the ingredients onto two parallel skewers prevents them from spinning when you try to flip them on the grill. It’s a simple trick that makes handling so much easier.
• Tip: Add a splash of mirin to your sauce. If you have it, a tablespoon of mirin (sweet rice wine) adds a lovely complexity and subtle sweetness that takes the teriyaki glaze to the next level.
• Tip: Grill lemons alongside the kabobs. Halve a lemon and place it cut-side down on the grill. The charred, smoky lemon juice squeezed over the finished kabobs adds a fantastic bright, zesty finish.
• Tip: Make a double batch of the sauce. The teriyaki sauce keeps well in the fridge for up to a week. You can use it for chicken, salmon, tofu, or even as a stir-fry sauce—it’s incredibly versatile.

FAQs

Can I make these kabobs in the oven instead of on the grill?
Absolutely! If you don’t have a grill, you can bake these kabobs. Preheat your oven to 220°C and line a baking sheet with parchment paper. Arrange the skewers in a single layer and bake for 8–10 minutes, flipping halfway through. For extra browning, you can pop them under the broiler for the last minute or two. They won’t have the same smoky char, but they’ll still be delicious and perfectly cooked.

How far in advance can I assemble the skewers?
You can thread the shrimp and veggies onto the skewers up to 4 hours in advance. Store them covered in the fridge, but hold off on adding the marinade until you’re ready to cook. If they sit in the sauce for too long in the fridge, the shrimp can release water and become watery, which prevents good browning on the grill.

What’s the best way to tell when the shrimp are done?
Shrimp cook very quickly and are done when they turn opaque and pink with a slightly firm texture. They should form a loose “C” shape—if they curl into a tight “O”, they’re likely overcooked. A good rule of thumb is 2–3 minutes per side over medium-high heat. It’s always better to err on the side of slightly underdone, as they continue to cook a bit after being removed from the heat.

Can I use frozen shrimp for this recipe?
Yes, frozen shrimp work perfectly fine! Just make sure to thaw them completely first. The best way is to place them in a colander and run cold water over them for a few minutes, or let them thaw overnight in the fridge. Pat them very dry with paper towels before marinating to ensure they sear properly and don’t water down your delicious teriyaki sauce.

How should I store and reheat leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, I recommend using an oven or toaster oven at 180°C for about 5–7 minutes until warmed through. Avoid the microwave if you can, as it can make the shrimp rubbery and the veggies soggy. They’re also fantastic served cold over a salad the next day!