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Sweet-and-Sour Skewered Shrimp

 Sweet-and-Sour Skewered Shrimp
This recipe is a summertime favorite. We fix it often on our portable grill when we go boating. My husband thinks it's great. It's the sauce that makes it!
6 ServingsPrep: 15 min. + marinating Grill: 10 min.


  • 1/2 cup barbecue sauce
  • 1/4 cup lemon juice
  • 1/4 cup pineapple preserves
  • 4 teaspoons soy sauce
  • 1/2 teaspoon ground ginger
  • 30 uncooked large shrimp, peeled and deveined (about 2 pounds)
  • 1 to 2 large green peppers, cut into 1-inch pieces
  • 1/2 pound fresh mushrooms, halved


  • In a small saucepan, combine the first five ingredients; bring to a
  • boil over medium heat, stirring frequently. Remove from the heat;
  • cool. Set aside 1/2 cup for basting. Place remaining sauce in a
  • large resealable plastic bag; add shrimp. Seal bag; refrigerate for
  • 30 minutes.
  • Drain and discard marinade. Thread the shrimp, green peppers and
  • mushrooms alternately on six metal or soaked wooden skewers. Grill,
  • uncovered, over medium-hot heat for 2 minutes on each side. Turn and
  • brush with reserved sauce. Continue grilling for 4-8 minutes or
  • until shrimp turn pink, turning and basting several times. Yield: 6
  • servings.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot

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Sweet-and-Sour Skewered Shrimp (continued)

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