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Grilled Teriyaki Shrimp Tacos

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  • Marinate time

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  • 1 Tbsp. (15 mL) vegetable oil
  • 2 tsp. (10 mL) grated ginger
  • 1 clove garlic, finely chopped
  • 3/4 cup (175 mL) water
  • 2 tsp. (10 mL) soy sauce
  • 2 tsp. (10 mL) cornstarch
  • 1 pot Knorr® Homestyle Stock Chicken
  • 2 Tbsp. (30 mL) light brown sugar
  • 1/2 cup (125 mL) Hellmann's® 1/2 the Fat mayonnaise-type dressing
  • 1 lb. (500 g) uncooked medium shrimp, peeled, deveined and tails removed
  • 4 slices fresh pineapple, about 1.5 cm thick
  • 1 medium red onion, sliced 1.5 cm thick
  • 1/4 cup (50 mL) sliced green onions
  • 12 fajita_size_(6_in./15_cm) flour tortillas or corn tortillas, warmed

NUTRITIONAL INFORMATION

 

Amount per serving

Calories420
Total Fat13g
Saturated Fat2g
Trans Fat0g
Cholesterol100mg
Sodium1390mg
Total Carbs58g
Dietary Fiber3g
Sugars14g
Protein17g
Calcium10%
Iron15%
Vitamin C35%
Vitamin A4%

  • 1 Heat oil in small saucepan over medium heat and cook ginger with garlic 30 seconds. Combine water, soy sauce and cornstarch in small bowl. Stir into saucepan. Stir in Knorr® Homestyle Stock Chicken and bring to a boil. Stir until Stock melts. Remove from heat, then stir in brown sugar. Remove 2 tablespoons (30 mL) marinade and stir into Hellmann’s® ½ the Fat Mayonnaise; set aside for sauce. Toss shrimp with ¼ cup (50 mL) marinade; set aside.
  • 2 Brush pineapple and onion with marinade. Grill until tender, about 5 minutes; chop and place in medium bowl. Grill shrimp until shrimp turn pink, about 5 minutes. Turn into bowl and toss with remaining marinade.
  • 3 Serve shrimp mixture in tortillas and top with sauce. Garnish, if desired, with chopped cilantro.