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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.
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
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.
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.
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.
More delicious shrimp recipes:
- Cilantro Lime Shrimp Skewers
- Shrimp Scampi Pizza
- Pina Colada Shrimp Salad
- Sheet Pan Shrimp and Broccolini
- Double Shrimp Pasta
Enjoy!!
Grilled Shrimp and Peach Kabobs
Ingredients
Glaze
- 1/4 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
- 1/2 teaspoon sweet paprika
- 1/8 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
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