Coconut Teriyaki Shrimp Skewers
Elevate your grilling experience with these delectable Coconut Teriyaki Shrimp Skewers! Threaded onto skewers and grilled to perfection, these skewers are not only a feast for the senses but also a healthy choice.
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 tablespoon lime juice
- 1 clove garlic, minced
- ½ teaspoon grated ginger
- ¼ teaspoon black pepper powder
- ½ cup CÓCOES Organic Coconut Flower Aminos - Teriyaki
- 1 tablespoon CÓCOES Organic Coconut Flower Syrup - Light
- Skewer sticks
- In a small bowl, whisk together the CÓCOES Aminos - Teriyaki, CÓCOES Syrup - Light, lime juice, minced garlic, grated ginger, and black pepper.
- Thread the shrimp onto skewers, leaving a little space between each one for even cooking. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
- Brush the shrimp skewers generously with the teriyaki mixture, coating all sides for maximum taste infusion.
- Light your grill or heat a grill pan over medium-high heat.
- Place the shrimp skewers on the grill or pan and cook for 2-3 minutes per side, or until they turn opaque and a beautiful pink.
- Remove the skewers from the heat and let them rest for a few minutes before serving.
