These grilled shrimp and peach kabobs are a fun and tasty dish perfect for summer! Fresh shrimp and juicy peaches come together on skewers for a colorful meal.
I love how the sweet peaches balance the savory shrimp. Plus, they’re quick to make! Just grill them up for a simple dinner that looks great and tastes even better!
Key Ingredients & Substitutions
Shrimp: Large shrimp are best for kabobs as they hold up well on the grill. If you’re looking for an alternative, feel free to use chicken or tofu for a different protein option.
Peaches: Ripe peaches bring sweetness. If they’re out of season, nectarines or plums are great substitutes. You can also use canned peaches, just pat them dry to avoid excess moisture.
Olive Oil: Extra virgin olive oil enhances flavor. If you prefer, avocado oil works well too, as it has a high smoke point and a light taste.
Lime Juice: Fresh lime juice adds zing. If you don’t have lime, lemon juice is a fine substitute, giving a similar bright flavor.
Honey: Honey aids in caramelization on the grill. Maple syrup or agave nectar can replace honey if you want a vegan option or need a different sweetener.
How Do I Ensure My Kabobs Don’t Stick to the Grill?
A common challenge with grilling kabobs is them sticking to the grill. Here are some handy tips to prevent that:
- Soak wooden skewers in water for at least 30 minutes before grilling. This helps prevent them from burning.
- Oil the grill grates gently before preheating. A little cooking spray or a paper towel dipped in oil can do the trick.
- Once on the grill, wait until the shrimp are ready to flip before moving them. This helps form a nice crust, making them easier to turn.
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
- Skewers (wooden or metal)
For the Marinade:
- 1/4 cup olive oil
- 2 tablespoons fresh lime juice
- 2 cloves garlic, minced
- 1 tablespoon honey
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
How Much Time Will You Need?
This recipe will take you about 15 minutes to prepare the marinade and another 10 minutes to grill. If you’re using wooden skewers, make sure to soak them in water for at least 30 minutes beforehand to prevent burning. In total, you’re looking at around 55 minutes from start to finish, including soaking time.
Step-by-Step Instructions:
1. Prepare the Skewers:
If you’re using wooden skewers, now is the time to soak them in water. Place the skewers in a bowl of water and let them sit for at least 30 minutes. This will help keep them from burning on the grill.
2. Make the Marinade:
In a medium bowl, whisk together the olive oil, fresh lime juice, minced garlic, honey, smoked paprika, salt, and black pepper until well blended. This tasty marinade will give your shrimp and peaches great flavor!
3. Marinate the Shrimp:
Add the peeled and deveined shrimp to the bowl of marinade. Toss the shrimp gently to make sure they’re all coated with the marinade. Let them sit for about 15-20 minutes to soak up those delicious flavors.
4. Assemble the Kabobs:
After the shrimp have marinated, it’s time to assemble the kabobs! Take the soaked (or metal) skewers and thread the marinated shrimp and peach wedges onto them, alternating between shrimp and peaches for a colorful presentation.
5. Preheat the Grill:
While you’re assembling your kabobs, preheat your grill to medium-high heat. This will ensure that your kabobs cook perfectly.
6. Grill the Kabobs:
Place the assembled kabobs on the grill. Grill for about 2-3 minutes on one side, then flip them over and grill for another 2-3 minutes. The shrimp should turn pink and opaque, and the peaches should have nice grill marks when done.
7. Serve and Enjoy:
Once your kabobs are cooked, carefully remove them from the grill. Serve them immediately, garnished with lime wedges or fresh herbs if you like. Enjoy your tasty Grilled Shrimp and Peach Kabobs!
Can I Substitute Other Fruits for Peaches?
Absolutely! If peaches aren’t in season or you want to try something different, you can use nectarines, pineapple, or even mango. Just ensure the fruit is firm enough to hold up on the grill without falling apart!
What Type of Shrimp Should I Use?
For this recipe, large shrimp, preferably 16-20 counts per pound, work best as they hold up nicely on the grill. You can choose between fresh or frozen shrimp; if using frozen, remember to thaw them thoroughly in advance!
How to Store Leftover Kabobs?
Store any leftover kabobs in an airtight container in the fridge for up to 2 days. To reheat, simply warm them on the grill or oven at a low temperature until heated through. You can also enjoy them cold in salads!
Can I Make the Marinade Ahead of Time?
Definitely! You can prepare the marinade a day ahead and store it in the fridge. Just give it a good stir before adding the shrimp. Marinating longer than 20 minutes won’t hurt—feel free to let it sit for up to an hour for a deeper flavor!
