Shrimp cooks in minutes, which makes it the best thing you can put on a grill when you are short on time. The only real challenge is flavor. Shrimp is sweet and delicate, so it needs a glaze that is bold enough to taste but gentle enough not to bury it.
This one gets there with a handful of ingredients. A coconut-based teriyaki sauce brings the savory depth, a spoonful of coconut flower syrup adds a mellow sweetness, and lime, garlic, and ginger keep the whole thing bright. Whisk it, brush it on, and grill. Dinner for four or five is done in about twenty minutes.
What makes this teriyaki glaze different?
Teriyaki is a balance of savory and sweet, and here both come from the same place. A coconut-based teriyaki sauce provides the salty, savory backbone. A little coconut flower syrup rounds it with gentle sweetness, so the glaze caramelizes at the edges of the shrimp without turning sugary.
Lime juice cuts through, and fresh garlic and ginger add warmth. The result is a glaze that tastes layered, even though the method is as simple as whisking a bowl.
What goes into these shrimp skewers?
Prep: 10 minutes | Cook: 10 to 12 minutes | Serves: 4 to 5 | Type: Seafood
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 tablespoon lime juice
- 1 clove garlic, minced
- ½ teaspoon grated ginger
- ¼ teaspoon black pepper
- ½ cup coconut teriyaki sauce
- 1 tablespoon coconut flower syrup
- Skewer sticks
How do you make them?
- Mix the glaze. In a small bowl, whisk together the teriyaki sauce, syrup, lime juice, garlic, ginger, and black pepper.
- Thread the shrimp. Put the shrimp on skewers, leaving a little space between each one so they cook evenly. If you are using wooden skewers, soak them in water for at least 30 minutes so they do not burn.
- Glaze. Brush the skewers generously on all sides with the teriyaki mixture.
- Heat the grill. Warm a grill or grill pan over medium-high heat and lightly oil it with the olive oil.
- Cook. Grill the skewers for 2 to 3 minutes per side, until the shrimp turn opaque and pink.
- Rest. Take the skewers off the heat and let them sit for a few minutes before serving.
How can you make them your own?
- Swap the protein: The same glaze works on chicken or tempeh. Chicken needs more time on the grill, so cook it until it is done through.
- Serve it your way: Pile the skewers over steamed rice, or serve them with a crisp salad and extra lime wedges.
- Prep ahead: Whisk the glaze and thread the skewers in advance, and keep them separate and chilled until you are ready to grill.
Where do coconut teriyaki sauce and syrup come from?
Both begin in the flower of the coconut palm.
At Lionheart Farms in Rizal, Southern Palawan, we harvest only coconut flower sap. We do not produce coconuts, oil, or copra. Our teriyaki, syrup, aminos, and vinegar all start from that single raw material, which comes from more than 600,000 palms we have planted in partnership with an Indigenous Peoples Community. Our processing is backed by USDA Organic and EU Organic certifications and BRCGS Grade AA.
That is what “Our Farm To You” means in a kitchen. The glaze on your grill has a source you can trace, and a community behind it.
Frequently asked questions
Do I have to soak the skewers?
Only if they are wooden. Soaking for 30 minutes keeps them from burning. Metal skewers need no prep.
How do I know when the shrimp are done?
They turn opaque and pink, and they curl into a loose “C” shape. A tight “O” means they are overcooked.
Can I use another teriyaki sauce?
Yes. Taste it first, since some are sweeter or saltier than others, and adjust the syrup to match.
Is this recipe safe for people with shellfish allergies?
No. It contains shrimp, so please swap in chicken or tempeh for anyone with a shellfish allergy.
Fire up the grill this weekend and tell us what you serve alongside.
