These simple Teriyaki Shrimp Kabobs are made right on our Blackstone griddle! Simple seasonings and fresh pineapple chunks make these skewers perfect for a passable party appetizer or a main dish. You’re going to want to come up with more excuses to use the teriyaki dry rub, too. It is our favorite.
Blackstone Teriyaki Shrimp Kabobs
Fire up the griddle because this one is not only fast, easy, and delicious, but it is also minimal prep and fuss too. Works great foregetables a party appetizer or a main dish. Just serve with rice and some steamed or sauteed vegetables for an easy weeknight dinner.
Get the biggest shrimp you can find, and make sure that they aren’t pre-cooked. I prefer the shelled variety, complete with the tails off so I don’t have to mess with them while I’m eating, but if you prefer tails-on, you do you.
Teriyaki Shrimp Kabobs shopping list
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
Try our Blackened Shrimp Caesar Wrap too!
How to make Shrimp Kabobs on the Blackstone
This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.
Preheat & Season
Turn your griddle over medium heat. Remove any shells and tails from the shrimp and slide onto your skewers. Season both sides of the shrimp with your salt, white pepper, and Maui Wowee Teriyaki Rub.
Thread the shrimp and pineapple chunks onto the skewers.
Lay down a thin coat of oil on the griddle and put the skewers down. Cook 1-2 minutes per side, or until the shrimp are pink and opaque.
Drizzle with Banchan’s Japanese BBQ Sauce and Sriracha (if you like it hot). Chow.
Love shrimp? Try our Blackstone Shrimp Fajitas!
Shrimp Kabobs FAQ
Keep your leftovers wrapped or covered in the fridge for up to 3-4 days.
These are best reheated right back on the griddle! You could use the microwave, but go easy. Shrimp overcooks very easily and the texture can lose a lot when reheating, no matter what method you use.
Sure! If you have a favorite teriyaki rub, feel free to sub it in. You can also omit and use some garlic powder in addition to the salt and pepper. They’ll still be great!
Absolutely! Bachan’s is my favorite kind, but if you have another version if your fridge feel free to use it!
Make these on the side
- Instant Pot Basmati Rice
- Blackstone Kimchi Gyoza
- Homemade Egg Rolls
- Sweet Chili Sauce
- Gochujang Pork Tenderloin
- Smoked Chinese BBQ Pork
- Blackstone Teriyaki Steak Yakisoba
- Vegetable Yakisoba
More amazing shrimp recipes
- Shrimp Diablo
- Mexican Shrimp Cocktail
- Traeger Spicy “Fried” Shrimp
- Spicy Shrimp Marinara
- Air Fryer Shrimp with Garlic and Parmesan
- Blackstone Shrimp Fried Rice
- Panko Shrimp
- Shrimp Stir Fry
- Shrimp Pasta with Tomatoes and Basil
- Shrimp Yakisoba
- Shrimp Ceviche
- Coconut Shrimp
- Traeger Grilled Shrimp Kabobs
- Preheat your griddle over medium heat. Remove the shells and tails from the shrimp. Coat both sides of the shrimp with salt, white pepper, and the Maui Wowee Rub (if using).
- Thread the shrimp onto your skewers along with the pineapple chunks.
- Preheat your griddle over medium heat. Put a thin coat of oil down on the griddle surface.
- Place the kabobs down and cook for 1-2 minutes per side, until the shrimp are pink and opaque throughout, or they reach a minimum internal temperature of 120°.
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Amount Per Serving: Calories: 232Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 286mgSodium: 1981mgCarbohydrates: 4gFiber: 0gSugar: 1gProtein: 31g
Nutrition data provided here is only an estimate.