This is one of my first ever blog posts…please excuse the poor quality photo!
Surprise! Something that doesn’t have cumin or cilantro is on the menu tonight. Shrimp was on sale at our grocery store so I bought a pound frozen and pondered what to do with it. Sweet and spicy sounded nice, and I have a gluten-free teriyaki sauce my sister recommended that I had yet to crack open. Japanese it is!
I use San-J teriyaki sauce (and their soy sauce too). I swear it’s better than the regular stuff!
Ginger-Honey Grilled Shrimp
- 1 pound shrimp, peeled and deveined
- 2 garlic cloves, minced
- 2 teaspoons ground ginger
- 1/4 teaspoon paprika
- 1 teaspoon sriracha sauce
- 2 tablespoons canola oil
- 2 tablespoons honey
- 1 teaspoon salt
- pinch of pepper
- juice of half a lime
- Gluten Free teriyaki sauce for drizzling
Combine all the ingredients except the shrimp and teriyaki sauce in a bowl and whisk together. Reserve 1/4 cup marinade for basting later. Pour the marinade over the shrimp in a zip top bag and refrigerate for at least 30 minutes.
When the shrimp have had time to marinate, skewer the shrimp on metal or bamboo sticks (soak the bamboo skewers to prevent burning).
On a grill or in a grill pan, cook the shrimp, basting a few times, until opaque on each side. Remove from skewers and serve over rice, drizzling the rice and shrimp with teriyaki sauce. Serve immediately. Enjoy!