Keto Teriyaki Shrimp Skewers
Ingredients
The shrimp and skewers
-
1 ¼
pound
Jumbo shrimp, peeled and deveined
-
6
medium
Scallions, cut into 1 ½-inch pieces
-
2
teaspoon
toasted sesame oil
-
2
teaspoon
light flavored olive oil
The teriyaki sauce
-
¼
cup
Tamari soy sauce
-
¾
cup
water
-
⅓
cup
Allulose Monk Fruit Sweetener (or your favorite keto sweetener to taste)
-
1 ½
tablespoon
rice vinegar (or 2 tablespoon dry sherry)
-
4
teaspoon
ginger-garlic paste (or 1 ½ teaspoon each fresh grated ginger & garlic)
-
1
teaspoon
arrowroot powder (or ½ teaspoon xanthan gum)
Instructions
- Soak bamboo skewers in warm water for at least 30 minutes.
- Preheat and clean the grill, oil the grates.
- Prepare the scallions and gather ingredients for the sauce.
- In a pot, combine the first five ingredients for the teriyaki sauce and bring to a boil, then simmer for 5 minutes.
- Add the arrowroot slurry to the sauce and simmer for an additional minute.
- Strain the sauce and cool it, dividing it for glazing and serving.
- Curl the shrimp and thread onto skewers, alternating with scallions.
- Brush the shrimp with a mixture of sesame and olive oils before grilling.
- Grill the skewers for 4-6 minutes, then turn and baste with teriyaki sauce, cooking for another 4-6 minutes.
- Serve the skewers with reserved teriyaki sauce on the side.
Nutrition Facts (estimated)
Servings
4
Calories
163
Total fat
7.33g
Total carbohydrates
4.7g
Total protein
22g
Sodium
1675mg
Cholesterol
334mg
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