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Asian Shrimp Kabobs with Teriyaki Rice

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  • 1/4 cup soy sauce
  • 1/4 cup firmly packed dark brown sugar
  • 2 Tbsp. dry sherry
  • 1/2 tsp. garlic powder
  • 1/4 tsp. ground ginger
  • 1/2 lb. uncooked medium shrimp
  • 1 large green bell pepper, cut into 1-inch pieces
  • 1 can whole water chestnuts, drained
  • 1 package Knorr® Asian Sides™ - Teriyaki Rice, prepared according to package directions

NUTRITIONAL INFORMATION

 

Amount per serving

All recipes have been analyzed for their nutrient content by Registered Dietitians using Genesis® R&D Food Development and Labeling Software.


  • 1 In shallow nonaluminum baking dish or plastic bag, combine soy sauce, sugar, sherry, garlic powder and ginger. Add shrimp, green pepper and water chestnuts; stir to coat. Cover, or close bag, and marinate in refrigerator up to 3 hours.
  • 2 On skewers, alternately thread shrimp, green pepper and water chestnuts. Discard marinade. Grill or broil, turning once, until shrimp turn pink. Serve with prepared Knorr® Asian Sides™ - Teriyaki Rice and, if desired, steamed snow peas or broccoli and fortune cookies.