Time needed: 30 minutes.

Makes: 4 – 6 servings

1 kilo medium shrimp, peeled and de-veined
3 pieces large leeks, cut into 1-inch pieces
Chopped spring onions, for toppings
Toasted sesame seeds, for toppings

Teriyaki glaze:
½ cup soy sauce
¼ cup brown sugar
2 pieces garlic cloves, grated
2 teaspoons ginger, grated
2 teaspoons sesame oil
1 tablespoon cornstarch
1 tablespoon water


  1. Make the glaze

    In a small saucepan, whisk together the brown sugar, soy sauce, garlic, ginger, and sesame oil. Bring to a boil and simmer until sugar has completely dissolved. Slowly whisk in cornstarch slurry into the mixture until thickened. Simmer for about 2 minutes. Remove from heat.

  2. Marinate

    Let the remaining sauce cool then add raw shrimp. Mix, coat, and marinate shrimp in the glaze for about 10-15 minutes. 

  3. Skewer

    Skewer shrimp and leek pieces alternately onto wooden skewers.

  4. Grill

    Grill over high heat, turning once until shrimp is done, about 5-10 minutes depending on the size of the shrimp.

  5. Baste

    Brush the top of the cooked shrimp with more of the teriyaki sauce.

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