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Grilled Shrimp and Peach Kabobs

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Sweet, summer peaches are available for a short amount of time each year. It would be tragic to not create delicious recipes to feature them in all their glory. This time around we are using them to make these quick and easy Grilled Shrimp and Peach Kabobs with a sweet and zesty glaze. They are the perfect weeknight meal that your friends and family will love.

looking down on five metal skewers filled with shrimp, orange bell pepper and peach wedges drizzled with glaze on a blue background.

Ingredients needed to make this recipe:

  • 1 pound of large shrimp
  • 5 ripe peaches
  • 1 large orange bell pepper
  • honey – orange blossom if you can find it
  • 1 lime
  • fresh ginger
  • olive oil
  • paprika
  • cayenne pepper
  • fresh parsley – to garnish

Be sure to check out the detailed printable recipe card below

close up image of a metal skewer filled with grilled shrimp, peach wedges, and orange bell pepper squares with three more skewers in the background.

How to make Grilled Shrimp and Peach Kabobs

Preheat gas or charcoal grill for direct cooking over medium-high heat.

For the glaze: 

Mix honey, lime zest and juice, oil, ginger, paprika and cayenne together in a small bowl.

glaze in small glass bowl sitting on a wooden cutting board with orange bell pepper squares and lime halves.

If honey is too thick, heat in the microwave on high for 25 to 35 seconds until heated enough to blend easily. Set aside.

For the kabobs:

Thread eight skewers alternating between the peach wedges, shrimp and bell pepper squares.

raw shrimp, bell pepper and peach slices on metal skewers laying on a parchment lined baking sheet.

Brush the kabobs with half of the glaze.

Grill the kabobs for four minutes,

eight metal skewers with shrimp, orange bell pepper and peach wedges on the grill.

turn to the second side and cook for an additional three to four minutes until shrimp are opaque.

eight metal skewers with cooked shrimp, orange bell pepper and peach wedges on the grill.

Remove from grill, place on a platter and brush with the remaining glaze. Garnish with parsley and serve with rice.

grilled shrimp and peach kabobs on metal skewers, drizzled with glaze laying on a blue background.

Sweet and juicy with a slight kick of spice will have you coming back for more…and more.

Recipe Notes & Tips

  • Shrimp are cooked through at 145 degrees.
  • I drizzled half of the glaze over the kabobs and then brushed it over the entire surface so there would be no need to “cook” the glaze after the kabobs were cooked. Clean the brush or use a fresh one before brushing on the remaining glaze.
  • Feel free to use any color bell pepper, I just thought the orange was pretty.
  • Peach or apricot preserves could be substituted for the honey if you prefer.

Tools used to create this recipe

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Enjoy!!

looking down on grilled shrimp and peach skewers drizzled with glaze on a blue background.

Grilled Shrimp and Peach Kabobs

These Grilled Shrimp and Peach Kabobs are topped with a simple, sweet and zesty glaze that makes a quick and delicious meal.
5 from 2 votes
Print Rate
Course: Main Course
Cuisine: American
Keyword: grilled shrimp recipe, grilled shrimp and peaches, grilling recipe
Prep Time: 20 minutes
Cook Time: 8 minutes
Total Time: 28 minutes
Servings: 4 Servings
Calories: 329kcal
Author: Lisa Johnson

Equipment

  • Barbecue Grill

Ingredients

Glaze

  • .25 cup good quality honey orange blossom if you can find it
  • 2 tablespoons olive oil
  • 2 tablespoons lime juice
  • 1 teaspoon lime zest
  • 1.5 teaspoon grated, fresh ginger
  • 0.5 teaspoon sweet paprika
  • teaspoon cayenne pepper
  • 1 pound wild-caught shrimp 16 to 20 count, thawed and peeled
  • 1 large orange bell pepper seeded and cut into 1-inch squares
  • 5 firm, ripe peaches pitted and cut into 6 wedges each
  • fresh parsley to garnish

Instructions

  • Preheat gas or charcoal grill for direct cooking over medium-high heat.

For the Glaze

  • Mix honey, lime zest and juice, oil, ginger, paprika and cayenne together in a small bowl. If honey is too thick, heat in the microwave on high for 25 to 35 seconds until heated enough to blend easily. Set aside.

For the Kabobs

  • Thread eight skewers alternating between the peach wedges, shrimp and bell pepper squares.
  • Brush the kabobs with half of the glaze.
  • Grill the kabobs for four minutes, turn to the second side and cook for an additional three to four minutes until shrimp are opaque.
  • Remove from grill, place on a platter and brush with the remaining glaze. Garnish with parsley and serve with rice.

Notes

  • Shrimp are cooked through at 145 degrees.
  • I drizzled half of the glaze over the kabobs and then brushed it over the entire surface so there would be no need to “cook” the glaze after the kabobs were cooked. Clean the brush or use a fresh one before brushing on the remaining glaze.
  • Feel free to use any color bell pepper, I just thought the orange was pretty.
  • Peach or apricot preserves could be substituted for the honey if you prefer.

Nutrition

Calories: 329kcal | Carbohydrates: 39g | Protein: 25g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 286mg | Sodium: 884mg | Potassium: 544mg | Fiber: 4g | Sugar: 35g | Vitamin A: 2044IU | Vitamin C: 72mg | Calcium: 179mg | Iron: 3mg

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