Sweet-and-Sour Skewered Shrimp

We love this simple, Asian-inspired shrimp for a weeknight dinner when you're short on time

Prep time: 15 min

Cook time: 10 min

Serves: 6

Ingredients:

  • 1/2 cup barbecue sauce
  • 1/4 cup lemon juice
  • 1/4 cup pineapple preserves
  • 4 teaspoons soy sauce
  • 1/2 teaspoon ground ginger
  • 30 uncooked large shrimp, peeled and deveined (about 2 pounds)
  • 1 to 2 large green peppers, cut into 1-inch pieces
  • 1/2 pound fresh mushrooms, halved

How to make it:

  1. In a small saucepan, combine the first five ingredients; bring to a boil over medium heat, stirring frequently.
  2. Remove from the heat; cool. Set aside 1/2 cup for basting. Place remaining sauce in a large resealable plastic bag; add shrimp. Seal bag; refrigerate for 30 minutes.
  3. Drain and discard marinade. Thread the shrimp, green peppers and mushrooms alternately on six metal or soaked wooden skewers.
  4. Grill, uncovered, over medium-hot heat for 2 minutes on each side. Turn and brush with reserved sauce. Continue grilling for 4-8 minutes or until shrimp turn pink, turning and basting several times.

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Originally Published in Reader's Digest