Grilled Shrimp Kabobs




Total Time: 23 mins

Prep Time: 15 mins

Cook Time: 6-8 mins

Yield: 8-12 servings




  • 2 lbs. large or extra-large shrimp, peeled, deveined, tail on
  • ¼ cup hoisin sauce
  • ¼ cup rice vinegar
  • 2 Tbsp honey or brown sugar
  • 2 Tbsp reduced sodium soy sauce
  • 2-3 cloves garlic, minced
  • 1 Tbsp fresh ginger root, grated
  • 1 bunch scallions, bottom (white part) thinly sliced, tops (green part) cut into 2-inch pieces
  • 8-12 wooden or metal skewers (if using wooden skewers, soak them in warm water 15-20 minutes)
  • nonstick cooking spray or oil




  1. In a small bowl, whisk together hoisin sauce, vinegar, honey, soy sauce, garlic, and ginger until smooth. Add minced scallion whites. Set aside.
  2. Thread 4-6 shrimp onto each skewer, alternating with green scallion pieces. Pat dry.
  3. Heat outdoor grill or grill pan and spray liberally with oil. Place shrimp on grill and mist with additional oil spray.
  4. Cook undisturbed for 3-5 minutes, flip and cook for an additional 2 minutes or until shrimp are pink and opaque.
  5. A minute before the shrimp are done, brush liberally with sauce mixture.
  6. Arrange on serving platter, give each skewer an additional swab of sauce, and serve with any leftover sauce on the side for dipping.