Sesame Shrimp Skewers

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  • 1/3 cup honey
  • 1/3 cup soy sauce
  • 2 tablespoons hoisin sauce
  • 2 tablespoons sesame oil
  • 1 medium shallot, chopped
  • 2 garlic cloves, chopped
  • 2 teaspoons freshly grated ginger


  • 24 extra-large shrimp (U21-25 count), peeled and deveined, tails left intact
  • 1 ½ pounds boneless, skinless chicken breasts, cut into 24 1 ½-inch cubes
  • 24 1-inch cubes of pineapple
  • 24 zucchini slices, ½-inch thick
  • 2 red bell peppers, cut into 24 1-inch squares
  • 24 3-layer sections of red onion wedges
  • 24 cherry tomatoes



  • Puree all ingredients in a blender until smooth. Makes about 1 ¼ cups. Set aside. (Can be made 3 days ahead. Cover and refrigerate.)


  • On each skewer, thread 2 shrimp, 2 chicken cubes, 2 pineapple cubes, 2 zucchini slices, 2 bell pepper squares, 2 cherry tomatoes, and 2 red onion wedges in any pattern you like.
  • Place skewers on a large, rimmed baking sheet. Pour half of the glaze over the skewers. (Can be prepped one day ahead. Cover and chill. Bring to room temperature before grilling.)
  • Coat grill grates with nonstick spray or vegetable oil and preheat grill over medium.
  • Grill skewers until shrimp are opaque in the center, and chicken is no longer pink, about 4 minutes per side. Let skewers rest a few minutes before serving.
  • Arrange skewers on platter. Garnish with sesame seeds and fresh herbs, if desired. Serve with remaining glaze. Enjoy!

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