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Grilled shrimp skewers

Looking for a quick appetizer or fun way to serve up shrimp for dinner? These skewers are quick and easy and the kids can help make the skewers.
Pile of grilled shrimp skewers on a bed of arugula
14 servings / 15 min

Prep 10 min / Cook 5 min 

  • 2 tsp (10 mL) rasped fresh ginger
  • 2 cloves garlic, rasped
  • 2 tbsp (30 mL) sodium reduced soy sauce
  • 1/4 tsp (1 mL) sriracha sauce (or 1/2 tsp/2 mL for a spicier kick)
  • 1 pkg (454 g) large raw shrimp, thawed peeled and deveined
  • 2 tbsp (25 mL) chopped fresh cilantro (optional)
  • 2 cups (500 mL) baby arugula
  1. In a bowl, whisk together ginger, garlic, soy sauce and sriracha. Add shrimp and toss to coat evenly. Let stand 10 minutes.
  2. Using small skewers, push 2 shrimps onto each skewer and spray lightly with cooking spray. 
  3. Place shrimp on grill over medium heat and grill shrimp turning once for about 5 minutes or until cooked through. Garnish with cilantro if desired. Serve on arugula.
Nutritional info per serving (3 skewers with arugula)
  • Calories: 74 
  • Protein: 14 g
  • Total fat: 0.5 g 
    Saturated fat: 0 g 
    Cholesterol: 0 g
  • Carbohydrates: 2 g
    Fibre: 0 g
    Sugars: 0 g
    Added sugars: 0 g
  • Sodium: 390 mg
  • Potassium: 205 mg*

Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2018.

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