These simple Teriyaki Shrimp Kabobs are made right on our Blackstone griddle! Simple seasonings and fresh pineapple chunks make these skewers perfect for a passable party appetizer or a main dish. You’re going to want to come up with more excuses to use the teriyaki dry rub, too. It is our favorite.

Blackstone Teriyaki Shrimp Kabobs

Fire up the griddle because this one is not only fast, easy, and delicious, but it is also minimal prep and fuss too. Works great foregetables a party appetizer or a main dish. Just serve with rice and some steamed or sauteed vegetables for an easy weeknight dinner.

Get the biggest shrimp you can find, and make sure that they aren’t pre-cooked. I prefer the shelled variety, complete with the tails off so I don’t have to mess with them while I’m eating, but if you prefer tails-on, you do you.

80+ Incredible Blackstone Recipes here!

Teriyaki Shrimp Kabobs shopping list

Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.

Uncooked shrimp
Fresh pineapple chunks
Salt
White pepper
Oil
Maui Wowee Teriyaki Rub
Bachan’s Japanese BBQ Sauce

Try our Blackened Shrimp Caesar Wrap too!

How to make Shrimp Kabobs on the Blackstone

This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.

Preheat & Season – Turn your griddle over medium heat. Remove any shells and tails from the shrimp and slide onto your skewers. Season both sides of the shrimp with your salt, white pepper, and Maui Wowee Teriyaki Rub.
Skewer – Thread the shrimp and pineapple chunks onto the skewers.
Cook – Lay down a thin coat of oil on the griddle and put the skewers down. Cook 1-2 minutes per side, or until the shrimp are pink and opaque.
Enjoy – Drizzle with Banchan’s Japanese BBQ Sauce and Sriracha (if you like it hot). Chow.

Love shrimp? Try our Blackstone Shrimp Fajitas!

Shrimp Kabobs FAQ

How do you store leftovers?

Keep your leftovers wrapped or covered in the fridge for up to 3-4 days.

What’s the best way to reheat leftovers?

These are best reheated right back on the griddle! You could use the microwave, but go easy. Shrimp overcooks very easily and the texture can lose a lot when reheating, no matter what method you use.

Are there any substitutions for the Maui Wowee seasoning?

Sure! If you have a favorite teriyaki rub, feel free to sub it in. You can also omit and use some garlic powder in addition to the salt and pepper. They’ll still be great!

Can you use a different type of teriyaki sauce?

Absolutely! Bachan’s is my favorite kind, but if you have another version if your fridge feel free to use it!

Blackstone Blackened Shrimp Tacos

Make these on the side

More amazing shrimp recipes

Shrimp Diablo
Mexican Shrimp Cocktail
Traeger Spicy “Fried” Shrimp
Spicy Shrimp Marinara
Air Fryer Shrimp with Garlic and Parmesan
Blackstone Shrimp Fried Rice
Panko Shrimp
Shrimp Stir Fry
Shrimp Pasta with Tomatoes and Basil
Shrimp Yakisoba
Shrimp Ceviche
Coconut Shrimp
Traeger Grilled Shrimp Kabobs

Yield: 6 servings

Blackstone Teriyaki Shrimp Kabobs

Name: Blackstone Teriyaki Shrimp Kabobs
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6
Cuisine: American
Ingredients: 3 pounds uncooked shrimp; 2 cups pineapple chunks; 1 teaspoon salt; 1/2 teaspoon white pepper; 2 tablespoons Maui Wowee Teriyaki Rub (optional); 3 tablespoons oil (avocado is best); Banchan Teriyaki Sauce

These tender, delicious shrimp skewers are seasoned, seared on the Blackstone, and then coated with a great teriyaki sauce.

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Ingredients

3 pounds uncooked shrimp
2 cups pineapple chunks
1 teaspoon salt
1/2 teaspoon white pepper
2 tablespoons Maui Wowee Teriyaki Rub (optional)
3 tablespoons oil (avocado is best)
Banchan Teriyaki Sauce

Instructions

Preheat your griddle over medium heat. Remove the shells and tails from the shrimp. Coat both sides of the shrimp with salt, white pepper, and the Maui Wowee Rub (if using).
Thread the shrimp onto your skewers along with the pineapple chunks.
Preheat your griddle over medium heat. Put a thin coat of oil down on the griddle surface.
Place the kabobs down and cook for 1-2 minutes per side, until the shrimp are pink and opaque throughout, or they reach a minimum internal temperature of 120°.

Blackstone Teriyaki Shrimp Kabobs