This traditional mole sauce tastes great on enchiladas and stewed meats since it’s created with spicy peppers, dark chocolate, herbs, and tomatillos.
| Prep Time: | 5 mins |
| Cook Time: | 20 mins |
| Additional Time: | 30 mins |
| Total Time: | 55 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ½ cup reduced-sodium soy sauce
- ½ cup pineapple juice
- ½ cup dark brown sugar
- 1 tablespoon Sriracha sauce
- 1 teaspoon sesame oil
- ½ teaspoon garlic powder
- 1 pound large shrimp, peeled and deveined
- skewers
Instructions
- Whisk soy sauce, pineapple juice, brown sugar, Sriracha, sesame oil, and garlic powder together in a bowl until fully blended. Transfer to a small saucepan and cook on medium heat until teriyaki sauce is slightly thickened, about 10 minutes.
- Place shrimp in a shallow dish. Pour 3/4 of the teriyaki sauce over the shrimp and let marinate for 30 minutes. Reserving the remaining sauce for basting.
- Preheat an outdoor grill to medium-high heat and lightly oil the grill. Thread shrimp onto skewers.
- Grill skewers for 3 minutes. Flip, brush reserved sauce over the shrimp, and grill 3 minutes more.
- I like to serve this with grilled vegetables but they take much longer to cook so they need to be skewered and cooked separate from the shrimp. Plan on putting them on the grill 10 minutes before the shrimp goes on.
- If you are using wooden skewers, you will need to soak them in water while the shrimp is marinating.
Nutrition Facts
| Calories | 239 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 173 mg |
| Dietary Fiber | 1 g |
| Protein | 20 g |
| Saturated Fat | 0 g |
| Sodium | 1428 mg |
| Sugars | 30 g |
| Fat | 2 g |
| Unsaturated Fat | 0 g |