Low-Carb Teriyaki Shrimp Skewers

This recipe is shared with permission from Kim at Low Carb Maven. Click here for the original recipe and notes, and explore her website for lots of other low-carb recipe ideas.

Servings: 4

Ingredients:

• 1 ¼ pounds jumbo shrimp, peeled and deveined
• 6 medium scallions, cut into 1 ½-inch pieces
• 2 teaspoons toasted sesame oil
• 2 teaspoons olive oil
• bamboo skewers (or whatever skewers you have on hand)

For the Teriyaki Sauce:

• ¼ cup Tamari soy sauce (or regular soy sauce if not gluten-free)
• ¾ cup water
• ⅓ cup allulose monk fruit sweetener (or your favorite keto/low-carb sweetener to taste)
• 1 ½ tablespoons rice vinegar (or 2 tablespoons dry sherry)
• 4 teaspoons ginger-garlic paste (or 1 ½ teaspoons each of freshly grated ginger and garlic)
• 1 teaspoon arrowroot powder* (or ½ teaspoon xanthan gum) to thicken the sauce

Instructions:

Prep:

1. Submerge and soak the bamboo skewers in warm water for at least 30 minutes.
2. Fold a piece of foil to place under the skewer handles (or over if you are baking/broiling) to prevent burning.
3. Clean and preheat the grill. Oil the grates prior to adding the shrimp skewers.

For the Teriyaki Sauce:

1.  If you are using arrowroot powder, make a slurry of 1 teaspoon arrowroot powder to 2 teaspoons of water to add in step # 2. If you are using xanthan gum, mix it into the sweetener or it will clump.
2. In a small pot over medium-high heat, bring the first 5 ingredients to a boil. Whisk and simmer for 5 minutes over medium-low to low heat. Add the arrowroot slurry and simmer for 1 minute more. (If using xanthan gum, see above.)
3. Taste and adjust the sweetness. Pour the sauce through a strainer, pushing gently on the solids to extract flavor. Cool. Divide the sauce in half for glazing and serving.
4. To adjust flavor: If it tastes good but needs something and you don’t know what, add 1-2 very small pinches of salt. If that doesn’t do it, add a squirt of lime juice.

For the Shrimp:

1. Working on a flat surface, curl each shrimp and push the skewer through two points to help the shrimp keep their shape. Alternate shrimp with pieces of scallion.
2. Mix the sesame and olive oils together and brush over the shrimp skewers just prior to grilling.
3. Place the shrimp skewers on the grill, placing the folded foil under the handles if using bamboo skewers. Cook until the shrimp turn pink halfway up the sides, about 2-3 minutes. Turn the shrimp over, brush with the teriyaki sauce and cook 2-3 minutes more until shrimp are bright pink all over and opaque.
4. Brush both sides of the cooked shrimp with teriyaki sauce. Serve with the reserved sauce on the side.

For instructions on how to bake or broil the shrimp, click here.

Nutritional Information for 1 Serving:

Calories: 163, Fat: 7g, Carbs: 5g, Fiber: .5g, Sugar: 0.5g, Protein: 22g