These Grilled Shrimp and Peach Kabobs are a fun and tasty treat! The juicy shrimp paired with sweet, charred peaches is a match made in summer heaven.
Making these kabobs is a breeze! Just thread the shrimp and peaches on skewers and grill them until they’re perfectly cooked. Trust me, they disappear quickly at parties!
Key Ingredients & Substitutions
Shrimp: Large shrimp work best for kabobs because they hold their shape and cook quickly. If you can’t find large shrimp, medium will still work, but adjust cooking time slightly. You can also use chicken or firm tofu as a non-seafood alternative.
Peaches: Fresh, ripe peaches add sweetness and juiciness. If they’re out of season, try using nectarines or even pineapple for a tropical twist. Canned peaches are an option too; just make sure they’re drained well.
Olive Oil: This adds richness and helps to prevent sticking. You could swap it for avocado oil or melted butter if you prefer a different flavor. Don’t use flavored oils as they may overpower the dish.
Honey: Honey brings sweetness and helps caramelize the peaches. If you want a vegan option, maple syrup is a great substitute that will still give you that sweetness!
Lime Juice: Fresh lime juice adds acidity which balances the dish. If you don’t have it, lemon juice can work in a pinch, but the flavor will be a bit different. For a milder alternative, try vinegar like apple cider vinegar.
How Do I Get the Perfect Grill Marks and Flavor on My Kabobs?
Getting beautiful grill marks and perfectly cooked shrimp requires attention! Here are some simple steps to follow:
- Soak your wooden skewers for at least 30 minutes before grilling. This prevents them from burning and allows for better grilling.
- Preheat your grill to medium-high heat. A hot grill helps the shrimp and peaches to cook quickly and get those grill marks.
- When threading, alternate shrimp and peach wedges. This not only looks pretty but also helps in even cooking, as the peaches provide moisture.
- Watch the cooking time closely! Cook each side for about 2-3 minutes, or until the shrimp turn pink and firm up and the peaches develop some char. Overcooking will toughen the shrimp.
Enjoy these kabobs right off the grill for the best flavor and texture!
How to Make Grilled Shrimp and Peach Kabobs
Ingredients You’ll Need:
For the Kabobs:
- 1 pound large shrimp, peeled and deveined
- 2 ripe peaches, pitted and cut into wedges
- Salt and pepper to taste
- Skewers (wooden or metal)
For the Marinade:
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1 lime, juiced
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
How Much Time Will You Need?
This delicious recipe takes about 50 minutes in total: 30 minutes for soaking the skewers and 15-20 minutes for marinating the shrimp and peaches, plus around 10 minutes for grilling. It’s an easy and quick dish that’s perfect for a summer barbecue!
Step-by-Step Instructions:
1. Prepare the Skewers:
If you’re using wooden skewers, soak them in water for at least 30 minutes. This will help prevent them from burning while cooking on the grill. If you’re using metal skewers, you’re good to go right away!
2. Make the Marinade:
In a large bowl, whisk together the olive oil, honey, lime juice, smoked paprika, garlic powder, salt, and pepper. Mix until everything is well combined. This marinade will add a delicious flavor to your shrimp and peaches!
3. Marinate the Shrimp and Peaches:
Add the peeled and deveined shrimp along with the peach wedges to the bowl with the marinade. Gently toss them to coat everything evenly. Let them marinate for about 15-20 minutes to really soak up those flavors!
4. Preheat the Grill:
While the shrimp and peaches are marinating, preheat your grill or grill pan to medium-high heat. You want it nice and hot to get that beautiful char on your kabobs.
5. Assemble the Kabobs:
After marinating, thread the shrimp and peach wedges onto the skewers, alternating between the two for a pretty presentation. Make sure to leave a little space between each piece for even cooking.
6. Grill the Kabobs:
Place the kabobs on the grill and cook for about 2-3 minutes on each side. You’re looking for the shrimp to turn pink and opaque, while the peaches should get slightly charred—this adds a wonderful flavor!
7. Serve and Enjoy:
Once they’re done grilling, remove the kabobs from the heat. Serve them immediately, and if you like, drizzle some of the remaining marinade over the top for an extra burst of flavor. Enjoy your tasty kabobs!
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just make sure to thaw the shrimp completely before marinating. You can thaw shrimp quickly by placing them in a sealed plastic bag and submerging them in cold water for about 15-20 minutes. Pat them dry with paper towels before adding to the marinade to ensure they soak up all the delicious flavors!
What Can I Substitute for Peaches?
If peaches aren’t in season or you prefer another fruit, try using nectarines, plums, or even pineapple. Just make sure the fruit you choose is firm enough to hold up on the grill. Cut them into wedges similarly to peaches and follow the recipe as usual!
How to Store Leftover Kabobs?
Store any leftover kabobs in an airtight container in the refrigerator for up to 2 days. To reheat, you can either warm them up in a skillet over low heat or in the microwave. If using the skillet, add a splash of water to prevent drying out!
Can I Make the Marinade Ahead of Time?
Definitely! The marinade can be made ahead of time and stored in the fridge for up to a week. Just give it a good whisk again before use, as ingredients may separate. Marinating the shrimp and peaches just before grilling will yield the best flavor, so plan to do that shortly before you’re ready to cook!
