• 16servings
  • 69calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B6, H, D, E
MineralsChromium, Iron, Magnesium, Chlorine, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1/3 cup teriyaki sauce

  2. 1/3 cup ketchup

  3. 2 tablespoons dry sherry or water

  4. 2 tablespoons reduced-fat peanut butter

  5. 1 teaspoon hot pepper sauce

  6. 1/4 teaspoon ground ginger

  7. 32 raw large shrimp (about 1-1/2 pounds)

  8. 2 large yellow bell peppers

  9. 32 fresh sugar snap peas, trimmed

Instructions Jump to Ingredients ↑

  1. To prevent burning, soak 16 (12-inch) wooden skewers in water at least 20 minutes before assembling kabobs.

  2. Coat rack of broiler pan with nonstick cooking spray; set aside.

  3. Combine teriyaki sauce, ketchup, sherry, peanut butter, pepper sauce and ginger in small saucepan. Bring to a boil, stirring constantly. Reduce heat to low; simmer, uncovered, 1 minute. Remove from heat; set aside.

  4. Peel and devein shrimp, leaving tails intact.

  5. Cut each bell pepper lengthwise into 4 quarters; remove stems and seeds. Cut each quarter crosswise into 4 equal pieces. Thread 2 shrimp, bell pepper pieces and 2 sugar snap peas onto each skewer; place on prepared broiler pan. Brush with teriyaki sauce mixture.

  6. Broil 4 inches from heat 3 minutes ; turn. Brush with teriyaki sauce mixture; broil 2 minutes longer or until shrimp turn pink. Discard any remaining teriyaki sauce mixture. Transfer skewers to serving plates. Garnish, if desired.


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