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Grilled Teriyaki Shrimp Tacos

Grilled Teriyaki Shrimp Tacos

  • Cook

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  • Difficulty

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  • Marinate time

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  • Prep

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  • Serves

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WHAT YOU'LL NEED

  • 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 Fat13 g
Saturated Fat2 g
Trans Fat0 g
Cholesterol100 mg
Sodium1390 mg
Total Carbs58 g
Dietary Fiber3 g
Sugars14 g
Protein17 g
Vitamin A4 %
Vitamin C35 %
Calcium10 %
Iron15 %

Let's Get Cooking

  • 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.