Teriyaki Shrimp and RiceTeriyaki Shrimp and Rice

While Patti was at Church last Sunday friends of our called to say they’d be in the neighborhood. Ken, of course, invited them for lunch and told Patti when she got home. So, she went into overdrive to find the makings of a nice brunch. With the help of frozen shrimp and a box of rice pilaf she made magic. She throws away the high sodium packet and substituted her favorite Swimmin’ in Smoke Chik Bait Seasoning. We had a delicious, quick and easy casserole with the help of our Pacific Living Outdoor Oven.

Teriyaki Shrimp and Rice
Outdoor Cooking Recipe

Prep Time: 20 minutes
Cook Time: 20 minutes at 350 degrees (177c)
Grill: Pacific Living Outdoor Oven

Pellets: Pacific Pellet Championship Blend

Ingredients: Teriyaki Shrimp and Rice

  • cooked and peeled extra large shrimp
  • 2 cups bottled teriyaki sauce
  • 1 cup unsweetened pineapple juice
  • ½ cup fresh minced garlic
  • Red pepper flakes, optional
  • 1 box rice pilaf
  • 2 Tablespoons butter
  • 2 cups chicken stock
  • 2 teaspoons Swimmin’ in Smoke Chik Bait Seasoning
  • can pineapple chunks, use the juice for the marinade
  • 1 peeled and shredded carrot
  • 2 sliced green onions for garnish, optional

Teriyaki Shrimp and Rice
Outdoor Cooking Recipe

Directions: Teriyaki Shrimp and Rice

In a large freezer bag add shrimp, teriyaki sauce, pineapple juice and garlic. Marinate for at least half an hour. In a medium cast iron Dutch oven make rice according to package directions. Except use stock instead of water and the Swimmin’ in Smoke seasoning instead of rice seasoning packet. When rice is done, gently blend drained shrimp (reserve two cups of marinade), pineapple chunks, carrot and reserved marinade.

Cooking Directions: Pacific Living Outdoor Oven

Cooking in the Pacific Living Outdoor Oven is a snap. If you are going to use the smoke box fill it up first with either wood chips or pellets. I like Lumberjack pellets because there are so many different kinds and low ash. (Easy clean up.)

Turn on the propane tank. Open the oven door so you can see and hear when the burner lights. Turn the control knob to the high position and hold it in. At this time press the igniter button. You’ll be able to hear and see the burner light. Continue to hold the control knob for about 10 seconds for the burner to get hot.

Close the door and preheat the oven to your desired temp. You may have to adjust it up or down until you reach your temperature. But, once you hit it the oven will hold it. Bake for 20 minutes at 350 degrees (177c).

Note: The bottom stone and it gets “HOT” so you need to stay right with it or you will burn what your are cooking. I only use heavy cast iron or baking dishes here. For most things I have found that it is better to use the middle shelf. You can use a stone here or not depending on your cook.

Teriyaki Shrimp and Rice
Outdoor Cooking Recipe


Let’s Eat!!!

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Louisiana, Green Mountain, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Outdoor Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

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Ken & Patti
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