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5 from 1 vote

Shrimp Teriyaki on the Grill

Use shrimp still in the shell for this great and easy shrimp teriyaki for the grill recipe


  • 1 pound large white shrimp, in the shell but deveined
  • 1/2 cup soy sauce
  • 1/4 cup water
  • 1.5 tablespoons brown sugar
  • 2 cloves of garlic, minced
  • 2 teaspoons fresh ginger, minced
  • 1/2 cup white sugar


  • Combine all of teriyaki marinade ingredients in a small sauce pan and heat until simmering, stirring to dissolve the sugar.
  • Once the sugar is dissolved, remove the teriyaki marinade from the heat and quickly cool by placing the sauce pan in an ice bath.
  • Once the marinade is completely cooled, place the shrimp in a sealable bag, pour in the marinade and place the bag in the refrigerator.
  • Marinate the shrimp teriyaki in the refrigerator for 45 minutes. No longer though because the marinade will tend to toughen the shrimp.
  • Heat the grill on high with the lid closed for 10 minutes.
  • Remove the shrimp from the teriyaki marinade and thread onto skewers. As an aside, don’t worry about soaking those skewers. I have never noticed a difference, they still burn. Instead, just thread the shrimp almost to the end of each skewer. I just saved you an hour, you are welcome.
  • Ok, grilling these bad boys is a quick process. We don’t ever want to overcook shrimp, so don’t linger too long over the grill. Grill the shrimp over high heat with the lid open for 3 minutes per side. The shrimp will turn opaque when cooked through and the marinade on the shells will caramelize nicely.
  • Remove the shrimp teriyaki skewers from the grill and serve.