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The word “teriyaki” is a combination of the Japanese words “teri” meaning “luster” and “yaki” meaning “grill” or “broil.”
In a teriyaki dish, ingredients are cooked over high heat after being marinated in or basted by teriyaki sauce, which gives the luster or shine to the food.
Enjoy the prawns with either a dry white wine (Pinot Grigio or Chardonnay) or red wine (Pinot Noir or Cabernet Sauvignon).
Spot Prawns with Teriyaki-Ginger Glaze
Prep time 30 minutes; Cook time 10 minutes
Serves 3 to 4
4 to 6 wooden skewers
¼ cup bottled teriyaki sauce
2 Tablespoons organic extra-virgin olive oil, macadamia nut oil, or canola oil
2 teaspoons finely minced fresh ginger
12 large or jumbo spot prawns, peeled, tail on
- Prior to grilling, soak wooden skewers in water for at least 30 minutes.
- In small bowl, mix together the ginger, teriyaki sauce and vegetable oil. Skewer Alaska prawns, piercing through both the head and tail sections of each shrimp. Brush prawns with the glaze and place each skewer on a tray to rest for 30 minutes.
- Preheat grill or broiler/oven to medium-high heat. Coat grill or broiler pan with cooking spray.
- Cover and grill each skewer for 3 to 4 minutes per side. Cook just until prawns turn pink and are opaque throughout.