When I was doing my meal planning this week, I was having a really tough time trying to figure out some kind of fish/seafood that I was actually in the mood to eat. I do a lot of salmon with pesto, and white fish with some kind of salsa or just some spices but I wasn’t feeling that this week. So I got a little bit creative with this one…shrimp, zucchini and pineapple? Why not. It’s kind a a weird combo but I thought it went together pretty well, especially with the honey soy lemon glaze pulling it all together.
The glaze that I made starts out as a marinade and then gets cooked down into a nice sticky, delicious glaze. It’s a nice balance of sweet and savory, but not too much of either. These would go great over brown rice.
Shrimp Kebobs with Honey Soy Lemon Glaze
- 16 oz large raw shrimp
- 3 very small zucchini, sliced
- 1 cup pineapple, chopped
- 5 tbsp honey
- 2.5 tbsp low sodium soy sauce
- 2.5 tbsp fresh lemon juice
- 3 cloves garlic, minced
- 2 green onions, chopped
- 1/2 tsp garlic powder
- Pinch of ground ginger
- Black pepper to taste
- In a small bowl, whisk honey, soy sauce, lemon juice, garlic, ground ginger and black pepper. Place the raw shrimp in a large resealable bag and pour about 1/4 cup of the sauce over the shrimp. Squeeze as much air as possible out of the bag and roll into a log, then place in refrigerator to marinate at least 30 minutes.
- Heat a small pan over medium-high heat and add remaining sauce. Bring to a boil, lower heat to medium and continue to boil for about 5 minutes or until the sauce begins to thicken. Remove from pan and set aside.
- In a large bowl, toss the zucchini slices with garlic powder and black pepper.
- Skewer the shrimp, zucchini and pineapple. Grill for 8-9 minutes or until shrimp is cooked through and zucchini is tender. (I set my George Foreman to 425 degrees.)
- Top with green onions and honey soy lemon glaze.
The green onions here bring some refreshing spicy flavor to the kebobs, but next time I might try putting them in the glaze and see how that goes. I’ve made a glaze before with green onions right in it (see it here) and it was pretty awesome, too bad I didn’t think of it until now! But really, if you’re putting this on top of brown rice, the raw green onions are still a great addition.