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Grilled Lime-Teriyaki Shrimp

 Grilled Lime-Teriyaki Shrimp
“I make these seafood skewers often,” writes Karen Tyson from Clawson, Michigan. “We grill year-round. The side dishes may vary, but these shrimp are always a stellar main event!”
2 ServingsPrep: 10 min. + marinating Grill: 10 min.


  • 3 tablespoons lime juice
  • 2 tablespoons olive oil
  • 2 tablespoons reduced-sodium teriyaki sauce
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon garlic powder
  • 6 drops hot pepper sauce
  • 6 uncooked jumbo shrimp, peeled and deveined


  • Combine the first seven ingredients in a large resealable plastic
  • bag; add shrimp. Seal bag and turn to coat. Refrigerate for 1 hour,
  • turning occasionally.
  • Drain and discard marinade. Thread shrimp onto two metal or soaked
  • wooden skewers. Using long-handled tongs, moisten a paper towel with
  • cooking oil and lightly coat the grill rack. Grill, covered, over
  • medium heat or broil 4 in. from the heat for 3-4 minutes on each
  • side or until shrimp turn pink.
  • Yield: 2 servings.
Nutritional Facts: 3 shrimp equals 98 calories, 4 g fat (1 g saturated fat), 93 mg cholesterol, 196 mg sodium, 2 g carbohydrate, trace fiber, 13 g protein. Diabetic Exchanges: 2 lean meat, 1/2 fat.

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Grilled Lime-Teriyaki Shrimp (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.