Honey Ginger Grilled Shrimp Skewers

the gingered whisk

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!"

- The Gingered Whisk


Key Ingredient

Marinade: – tamari sauce (can also use soy sauce) – honey – fresh ginger – cloves garlic – oil (olive or avocado oil) Skewers: – shrimp or prawns (peeled and deveined) – cut pineapple – bell peppers, washed – red onion



Honey Ginger Grilled Shrimp Skewers


4 Servings

Prep Time

30 Minutes

Total Time

50 Minutes

1. If using wooden skewers, place them in water to soak before prepping the recipe.


2. Combine all the ingredients in a large measuring cup and stir together with a small whisk.


3. 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.


4. 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.


5. 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).


6. 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.


7. 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.


8. 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.


9. 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.



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