Get ready for summer with these yummy grilled shrimp and peach kabobs! Sweet juicy peaches paired with tender shrimp make the perfect treat for a barbecue.
They’re super easy to make, and trust me, everyone loves the sweet and savory combo. I often whip them up for family gatherings, and they’re always a hit!
Key Ingredients & Substitutions
Shrimp: Opt for large shrimp for the best texture and flavor. If you can’t find fresh, frozen shrimp work well—just thaw them before marinating. If you’re looking for a plant-based option, consider using cubed tofu or halloumi cheese instead.
Peaches: Ripe peaches are key for sweetness. If peaches are out of season, use nectarines or even pineapple chunks instead. They’ll still give a deliciously sweet and smoky flavor!
Olive Oil: This adds richness. You can swap it with avocado oil for a similar taste, or use melted coconut oil if you want a hint of sweetness.
Honey: Honey balances the flavors beautifully. For a vegan option, agave syrup or maple syrup can be good alternatives. Just adjust to taste, as they can be sweeter.
Spices: The chili powder adds a gentle kick. If you’re looking for more heat, try cayenne pepper. For less spice, use paprika instead. Garlic powder is great, but fresh minced garlic adds an extra punch if you prefer!
How Do I Ensure the Shrimp Cook Perfectly on the Grill?
Getting shrimp just right on the grill may seem tricky, but it’s easier than you think! Here are some tips to ensure they turn out tender and flavorful:
- Marinate Well: Make sure to coat the shrimp thoroughly in the marinade. The longer they sit (up to 30 minutes), the more flavor they’ll absorb.
- Temperature Check: Preheat your grill to medium-high. This helps with even cooking and avoids sticking.
- Grill Time: Keep an eye on the shrimp! Grill them for 2-3 minutes per side until they turn opaque. Overcooking can make them rubbery.
- Use Soaked Skewers: If you’re using wooden skewers, soak them in water for at least 30 minutes. This prevents burning and keeps the kabobs intact.
How to Make Grilled Shrimp and Peach Kabobs
Ingredients You’ll Need:
Main Ingredients:
- 1 pound large shrimp, peeled and deveined
- 2 ripe peaches, pitted and cut into wedges
For The Marinade:
- 1/4 cup olive oil
- 2 tablespoons honey
- 2 tablespoons lime juice (about 1 lime)
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For Skewering:
- Skewers (if using wooden skewers, soak in water for 30 minutes to prevent burning)
How Much Time Will You Need?
You’ll spend about 15 minutes prepping the ingredients and mixing the marinade, plus an additional 30 minutes to let the shrimp marinate in the fridge. After that, grilling takes around 10 minutes. So, in total, you’ll need about 55 minutes to make these delicious kabobs!
Step-by-Step Instructions:
1. Make the Marinade:
Start by taking a mixing bowl and whisk together the olive oil, honey, lime juice, chili powder, garlic powder, salt, and black pepper. This will create a yummy marinade that adds fantastic flavor to the shrimp.
2. Marinate the Shrimp:
Add the peeled and deveined shrimp to the bowl with the marinade. Gently toss them around to coat each shrimp well. Cover the bowl and place it in the refrigerator to marinate for about 30 minutes. This step is key for soaking up all that delicious flavor!
3. Prepare the Grill:
While the shrimp are marinating, preheat your grill to medium-high heat. If you’re using wooden skewers, don’t forget to soak them in water for about 30 minutes before grilling to prevent them from burning.
4. Assemble the Kabobs:
Once the shrimp are done marinating, it’s time to put everything on skewers! Take the skewers and start threading the marinated shrimp and peach wedges onto them, alternating between the two. This not only looks beautiful but also makes each bite a delightful mix of flavors.
5. Grill the Kabobs:
Place the assembled skewers on the preheated grill. Cook them for about 2-3 minutes on each side, or until the shrimp turn opaque and the peaches get a lovely char. Keep an eye on them to avoid overcooking!
6. Serve and Enjoy:
Once done, remove the skewers from the grill. Serve them warm and enjoy your tasty grilled shrimp and peach kabobs! They make for a fantastic meal or a fun appetizer at any gathering.
Can I Substitute Different Fruits for Peaches?
Absolutely! While ripe peaches give a nice sweetness, you can substitute them with nectarines, plums, or even pineapple chunks for a different flavor profile. Just ensure the fruit is firm enough to hold up on the grill!
Can I Use Frozen Shrimp?
Yes, but make sure to thaw them completely before marinating! You can thaw shrimp by placing them in a sealed bag and submerging them in cold water for about 30 minutes, or leaving them in the fridge overnight. After thawing, be sure to pat them dry to help the marinade stick.
How Should I Store Leftover Kabobs?
Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat them in a skillet over medium heat until warmed through, but be careful not to overcook the shrimp again!
What’s the Best Way to Grill These Kabobs?
To get the best grill marks and avoid sticking, ensure your grill grates are clean and well-oiled. You can also soak wooden skewers in water for at least 30 minutes prior to use to prevent burning on the grill. Flip the kabobs gently and let them cook without moving too much for even grilling!
