Recipe courtesy of Joey Altman

Teriyaki Prawn Skewers

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1/4 cup soy sauce

1/4 cup sesame oil

1/4 cup rice wine vinegar

1.4 cup peanut oil

1 tablespoon minced garlic

1/2 tablespoon minced fresh red jalapeno chile

2 tablespoons sugar

1 pound (16 to 20 size) gulf prawns, peeled and deveined

Bamboo skewers

1 bunch scallions, cleaned and cut in 2-inch pieces

2 red bell peppers, medium cut


  1. Whisk marinade ingredients together in a bowl. Place shrimp in a plastic bag with marinade for 1 to 2 hours and refrigerator. Soak bamboo skewers in water for the same amount of time to prevent burning. Using 2 bamboo skewers skewer the prawns alternating with a scallion pieces and pepper pieces so the brochettes will lay flat and be easy to flip over. Grill on each side for 2 to 3 minutes. Serve.;