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Asian Marinated Grilled Shrimp Skewers are the soy-sauce, sesame, ginger, and brown sugar grilled skewers that taste like the BEST teriyaki shrimp on the dinner table, and Maddie devours every last shrimp the second they come off the grill. A 30 minute marinade does the heavy lifting, the grill brings the smoke, and a reduced glaze finishes the plate. If you love a quick Asian dinner like our Beef and Broccoli Recipe, these grilled shrimp skewers are your new weeknight star.
1 pound peeled shrimp, an Asian marinade of soy sauce, brown sugar, sesame oil, ginger, and garlic, 30 minute marinate, and 4 minutes per side on the grill deliver sticky glazed skewers for weeknight dinner.
Asian Grilled Shrimp Quick Look
- 🕐 Prep Time: 10 minutes (plus 30 minute marinate)
- 🍴 Cook Time: 8 minutes
- ⏳ Total Time: 48 minutes
- 🍽 Servings: 4 skewers
- ⚡ Calories: Approximately 220 kcal per skewer
- 🌶 Flavor Profile: Sweet sticky Asian glaze, smoky grill char, juicy shrimp, sesame finish (the easy teriyaki shrimp dinner).
- ✋ Difficulty: Easy, on par with our other grilling recipes.
Quick Answer
A 5 minute whisk of low-sodium soy sauce, brown sugar, toasted sesame oil, minced fresh ginger, minced garlic, and sliced scallions. The combo of soy umami, brown sugar sticky caramel, sesame nuttiness, and aromatic ginger-garlic is the same flavor structure as teriyaki without the cornstarch slurry. Marinate shrimp 30 minutes (no longer, or the soy denatures the protein), grill 4 minutes per side, finish with the reduced marinade as a glaze.
Jump to:
- Asian Grilled Shrimp Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make Asian Grilled Shrimp
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- Asian Grilled Shrimp FAQs
- Other Recommended Copycat Recipes
- Asian Marinated Grilled Shrimp Skewers Recipe (Best Asian Shrimp Marinade)
Why This Recipe Works
Click to see the technique science
- 30 minutes is the magic shrimp marinade time. Soy sauce contains enough salt to denature protein at the surface, longer than 30 minutes and the shrimp goes mushy.
- Brown sugar in the marinade does double duty. Caramelizes on the grill for char marks AND reduces into the sticky glaze for the finish.
- Reserve some marinade BEFORE the shrimp goes in. Reduce that fresh portion into the serving glaze. Never reuse marinade that touched raw shrimp.
- Double skewer to keep shrimp flat. Two parallel skewers prevent shrimp from spinning when you flip. The pro grilling trick.
- 4 minutes per side on a hot grill. Hot enough for char marks, fast enough that the shrimp stay tender, not rubbery.
Why You’ll Love This Recipe
- 30 minute marinade, 8 minute grill. Faster than ordering takeout.
- Better than teriyaki shrimp from a restaurant. Real Asian flavors, no MSG, no cornstarch sludge.
- Pantry-friendly marinade. Soy sauce, brown sugar, sesame oil, ginger, garlic. All in your kitchen already.
- Family approved. Maddie devours these the second they come off the grill.
- Versatile. Serve over rice, in a bowl, on a salad, in lettuce wraps, the marinade plays nicely with every base.
Key Ingredients
- Raw shrimp: 1 pound large peeled and deveined, tails on or off. 21/25 count per pound.
- Low-sodium soy sauce: 1/3 cup. The umami backbone. Low-sodium lets you control the salt.
- Brown sugar: 1/4 cup packed. The sticky caramel sweetness that grills into char marks.
- Toasted sesame oil: 2 tablespoons. Toasted (not regular). The flavor is non-negotiable for authentic Asian flavor.
- Fresh ginger: 1 tablespoon grated. Fresh, NOT powder. The grated knob is the Asian-ness.
- Garlic: 3 cloves minced fine.
- Scallions: 4 stalks, white parts sliced into the marinade, green parts saved for garnish.
- Lime: 1 wedge per skewer for serving brightness.
- Wooden skewers: 8 to 10 inch, soaked in water 20 minutes before grilling to prevent burning.
See the recipe card below for exact quantities and the full ingredient list.
Variations and Substitutions
One base recipe, six ways to switch up the protein or heat.
- Spicy Asian shrimp: add 1 teaspoon chili crisp or sriracha to the marinade for heat.
- Chicken swap: swap shrimp for cubed boneless chicken thigh. Same marinade, 12 minutes per side on the grill.
- Air fryer version: air fry at 400F for 6 to 8 minutes flipping halfway. Crust forms but no grill char.
- Honey swap: swap brown sugar for honey 1:1 for a stickier sweeter glaze.
- Tofu swap: swap shrimp for cubed extra-firm tofu, marinate 1 hour, grill 5 minutes per side.
- Pineapple chunks: alternate shrimp with chunks of fresh pineapple on the skewers for a tropical Hawaiian angle.
How to Make Asian Grilled Shrimp
- In a small bowl whisk together low-sodium soy sauce, brown sugar, toasted sesame oil, grated ginger, minced garlic, and sliced scallion whites. Reserve 1/4 cup for the finishing glaze.
- Add the peeled shrimp to the remaining marinade in a bowl, toss to coat, cover and refrigerate exactly 30 minutes. Soak wooden skewers in water at the same time.
- Thread the marinated shrimp onto the skewers (4 to 5 shrimp per skewer). Use 2 parallel skewers per row to keep the shrimp flat for easy flipping.
- Heat a grill or grill pan to medium-high. Grill the shrimp skewers 4 minutes per side until pink and char marked. Do NOT overcook, shrimp goes rubbery fast.
- While the shrimp grill, reduce the reserved 1/4 cup marinade in a small saucepan over medium heat 3 to 4 minutes until glossy and syrupy.
- Transfer the grilled shrimp skewers to a serving plate, drizzle with the reduced glaze, garnish with scallion greens and lime wedges. Serve immediately.
Recipe Tips & Tricks
Six moves that separate perfectly grilled tender Asian shrimp from rubbery dry shrimp.
- 30 minutes max marinade. Longer denatures protein, shrimp goes mushy.
- Reserve glaze BEFORE shrimp goes in. Never reuse marinade that touched raw shrimp.
- Soak wooden skewers 20 minutes. Prevents charring/burning on the grill.
- Double skewer trick. Two parallel skewers per row keeps shrimp flat for clean flipping.
- 4 minutes per side, no longer. Shrimp cook fast. Overcook = rubber.
- Glaze at the end, not on the grill. The sugar burns on direct flame. Brush the reduced glaze AFTER grilling.
Serving Ideas and Suggestions
- Asian rice bowl: Serve over jasmine rice with steamed broccoli and a drizzle of extra reduced marinade.
- Asian dinner spread: Plate alongside our Beef and Broccoli Recipe and Wonton Soup Recipe for the full takeout-fakeout dinner.
- Salad topper: Slide grilled shrimp off the skewer and pile on a chopped Asian salad with sesame dressing.
- Lettuce wraps: Wrap 2 shrimp in a butter lettuce leaf with rice, scallions, and extra glaze for handheld Asian shrimp wraps.
- Cocktail appetizer: Cut skewers down to 4 inch toothpick size for a passed-tray appetizer.
Marinate up a batch of these Asian Marinated Grilled Shrimp Skewers for grill night and tell us how the glaze turned out. Tag us on Instagram @ThisSillyGirlsKitchen.
Asian Grilled Shrimp FAQs
Exactly 30 minutes. Any longer and the soy sauce denatures the shrimp protein, turning it mushy. 30 minutes is the sweet spot for flavor without texture loss.
Yes, fully thawed and patted dry. Thaw overnight in the fridge or under cold running water (10 minutes), pat completely dry before marinating. Wet shrimp dilutes the marinade.
Yes. Broil 3 to 4 minutes per side on a sheet pan, or air fry at 400F for 6 to 8 minutes flipping once. No grill char but the flavor is intact.
No good substitute, the toasted sesame oil is the Asian flavor signature. In a pinch, use 1 tablespoon peanut oil + 1 teaspoon sesame seeds toasted in the oil for 30 seconds.
Yes. Make the marinade up to 3 days ahead, refrigerate. Marinate shrimp only the 30 minutes right before grilling, not longer.
Refrigerate in an airtight container up to 2 days. Reheat gently in a 300F oven covered with foil for 5 to 7 minutes, or eat cold over salad. Microwave makes shrimp rubbery.
Other Recommended Copycat Recipes
If you made these Asian Marinated Grilled Shrimp Skewers, leave a star rating below. Tag us on Instagram @ThisSillyGirlsKitchen.
Looking for more? Try our TikTok ramen recipe for another easy family favorite.
Looking for more? Try Chilean sea bass recipe for another easy family favorite.
Looking for more? Try this easy Chow Mein with Ramen Noodles for another easy family favorite.
Love an easy blender marinade? Our easy chipotle chicken marinade is another five minute favorite.
Set these skewers next to a plate of our fresh spring rolls for an easy, fresh appetizer combo.
Pair these skewers with our Peking duck for an impressive menu.
Love grilling? Pair these steak kabobs with shrimp skewers for an easy surf-and-turf cookout.
Asian Marinated Grilled Shrimp Skewers Recipe (Best Asian Shrimp Marinade)
Ingredients
- 3 Tbsp unsalted butter
- 2 Tbsp soy sauce
- 2 tsp lime juice fresh squeezed
- 1 tsp ginger grated
- 2 cloves garlic minced
- 1 1/2 Tbls sugar
- 2 thinly sliced scallions
- 1 lb large shrimp shelled and deveined
Instructions
- Place the butter, soy, lime juice, ginger, garlic, and sugar in a small saucepan and whisk to combine. Let it come to a simmer over medium-low heat, stirring occasionally, then take it off the heat, stir in the scallions, and let cool on the counter to room temp.
- Place the shrimp and marinade in a bag or bowl covered in plastic wrap and marinate for at least an hour in the fridge. Try to let them marinade for around 3-5 hours but no longer.
- Take the shrimp out of the marinade and place them on skewers. If using wooden skewers, let these soak for 30 minutes in water.
- Place the remaining marinade back in the small saucepan and bring it to a simmer, simmer for 1 minute and take it off the heat.
- Preheat the grill to high heat and oil the grates. Place the shrimp skewers on the grill and get a nice char on all sides. Do not overcook or shrimp will become rubbery. This will only take about 3-4 minutes per side, depending on how big the shrimp are. Baste the shrimp with the marinade every few minutes.
- Serve with a garnish of more sliced scallions. Keep any remaining marinade on the side for dipping.
Notes
- If you don’t have a grill or want to make this when you aren’t able to utilize a grill an indoor grill pan can be used.
- You want to marinate between 3-5 hours but no longer.
- We like to use large shrimp for this but extra large or colossal will work well too, just not smaller as they shrink when cooking.
- This is great as a whole meal or an appetizer.
- Double this recipe to serve more people.
Nutrition
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I have never tried but yes I think it would work.
This sounds delish! Would cooking under the oven broiler work too? I do have a cast iron grill pan but it’s rather small.
After, but the shells don’t weigh that much if you weighed them before it would be fine.
Prob a dumb question but is it 1lb of shrimp before or after they are shelled?
Marinating certain meats and seafood too long will break down the meat and create a mushy texture that ruins it. The acids in the marinade cause the breakdown.
Making tonight!!! Dont have limes so will try with apple cider vinegar (half of lime measurement) fingers crossed !