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Honey Ginger Grilled Shrimp Skewers

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These grilled shrimp skewers are an easy and flavorful summer dinner recipe that your whole family will love! The Honey and Ginger marinade will make you think your dinner table is a tropical paradise!
plates on table with rice and shrimp skewers
Hey, Hey! My friend Taryn offered to do a guest post for me and I just could not turn her down! I love this simple yet amazingly delicious shrimp recipe she made, and I know that you will, too! Not only is it quick to throw together, but it involves a rainbow of color and amazing flavor!
Hey guys, it’s Taryn from Hot Pan Kitchen! I’m so excited to be guest posting on The Gingered Whisk today! Jenni makes such flavorful, kid-friendly food, which I’m sure you probably already know that if you’re a regular around here. I’m grateful to add to her awesome arsenal of recipes.
So let’s get into it! I wanted to make a dish that would be kid-approved (according to my two four-year olds) and that would go well with Jenni’s Eat the Rainbow series – these Honey Ginger Grilled Shrimp Skewers fit the bill! It’s similar to the Princess Moana Inspired Recipe – Hawaiian Chicken Sheet Pan Dinner that Jenni did awhile ago, but uses shrimp and cooks them on the grill instead. To me, hot summer weather = grilling time.

Also try Hawaiian BBQ Grilled Chicken!

These grilled shrimp skewers are an easy and flavorful summer dinner recipe that your whole family will love! The Honey and Ginger marinade will make you think your dinner table is a tropical paradise!
Honey Ginger Shrimp Skewers
This recipe is made easier if you can find the shrimp already peeled and deveined. If not, not biggie, just factor that into your prep time. Also, sometimes I’ve been able to find pre-cut grilling veggies in the refrigerated produce section of my grocery store. Those veggies would work perfectly well for this recipe. Bonus if they also have pre-cut pineapple there too and then you’re really set.
I typically serve this dish with rice or cauliflower rice, if I’m looking to pack in the veggies. Both are available in packets you can just heat up in the microwave if you’re short on time. Which for me seems to be always.
A plate of food, with Shrimp Skewers and grilled vegetables
I hope you guys like this recipe as much as my family does! If you’re looking for more dinner ideas check out Jenni’s section on weeknight meals and I have a few too on Hot Pan Kitchen. I also hang out on Instagram quite a bit, so follow me over there, if you like cooking demos, grocery hauls, and answering fun polls (my favorite). And make sure you follow Jenni there too, if you’re not already!
white platter with skewers of grilled shrimp and vegetables and pineapple

Get Your Kids In the Kitchen:

  • Kids aged 1-3 can help you set the table, wash the produce, and help you whip up the marinade.
  • Kids aged 4-6 can help you do all the above, plus slice the vegetables.
  • Kids aged 7-10+ can help you do all the above, plus help assemble the skewers.
*Please note that these recommendations are generalized, and to please use your personal discretion with your child’s skill level. And always, always supervise! Make sure you read this for more information on how to start cooking with your kids!

Other great seafood recipes:

Honey Ginger Shrimp Skewers

Honey Ginger Grilled Shrimp Skewers

These grilled shrimp skewers are an easy and flavorful summer dinner recipe that your whole family will love! The Honey and Ginger marinade will make you think your dinner table is a tropical paradise!
5 from 1 vote
Print Pin Rate
Cuisine: American
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 4 Servings
Calories: 334kcal
Author: Jenni



  • ½ cup tamari sauce can also use soy sauce
  • 5 tablespoons honey
  • 1 inch fresh ginger
  • 2 cloves garlic
  • 2 tablespoons oil olive or avocado oil


  • 1 pound shrimp or prawns between 15 and 20 shrimp, depending on the size - peeled and deveined
  • 20 pieces of cut pineapple roughly 1 small pineapple
  • 2 bell peppers washed
  • ½ a red onion


  • If using wooden skewers, place them in water to soak before prepping the recipe.
  • Combine all the ingredients in a large measuring cup and stir together with a small whisk.
  • Place the shrimp in a large ziplock bag, then pour the marinade over the shrimp and set it inside the fridge to marinate for 20 minutes.
  • Next prep the bell peppers. Cut the tops and bottoms off with the knife and remove the seeds by hand or by tapping the pepper over the counter or a garbage can. Cut the pepper in half, then slice each half into three pieces. Slice each of those three pieces in two and set aside.
  • For the onion, slice it with the knife in half. Then depending on the size of the onion, make two or three cuts in the other direction. You want to divide the onion into roughly the same size pieces as the bell pepper (with the outer layers likely being a bit larger and the inner layers being quite a bit smaller).
  • Prep the pineapple by slicing off the top, bottom, and the outer layers. Cut the pineapple from top to bottom twice, leaving 4 long piece. Slice the very tip of each piece off (the core of the pineapple), so the piece remaining does not contain any hard parts. Then cut each slice into roughly 1-inch pieces.
  • Take half of the skewers and slide the produce onto them in whatever order you like, leaving a little bit of space between each one. When placing the onion pieces on, you can include two layers at a time for convenience. Place the finished skewers on a large plate or platter to easily carry them to the grill.
  • Using a basting brush, lightly brush the vegetables and pineapple with a high heat oil (like avocado oil), making sure to get all sides of each piece.
  • Once the shrimp is done marinating, remove it from the refrigerator. Take a piece and very gently shake off any residual marinade. Slide it onto a skewer, then repeat the process until all the shrimp is on a skewer. Be sure to leave a little room between each piece of shrimp to ensure more even cooking. Throw away any marinade left over from the meat.
  • Oil the grill using a paper towel dipped in (but not saturated with) the same high heat oil. Then heat the grill to a medium heat (400 to 450 degrees F).
  • If you have a large grill that heats evenly, you will be able to cook the produce and shrimp skewers at the same time. If you don’t, you can cook the produce skewers first as they will take longer, then remove them and cook the shrimp skewers.
  • Once the grill is at temperature, put an oven mitt on your hand and place the skewers on the grill and close the lid. Cook the produce ones for 4 to 5 minutes on all four sides (16 to 20 mins total). For the shrimp, cook 2 minutes on one side then flip and cook 2 to 3 minutes on the other side. The shrimp will be done when they are opaque all the way through.
  • Service with a side, like rice or cauliflower rice.


Serving: 1g | Calories: 334kcal | Carbohydrates: 34g | Protein: 31g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Cholesterol: 242mg | Sodium: 3100mg | Fiber: 2g | Sugar: 27g
5 from 1 vote (1 rating without comment)

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