These Grilled Shrimp and Peach Kabobs are a fun and tasty treat! Juicy shrimp and sweet peaches come together on skewers, making them perfect for a summer barbecue.
It’s so easy to whip up this dish, and everyone loves the sweet and savory combo. Trust me, you might find yourself fighting over the last skewer! 🍑🦐
I love making these for get-togethers. They grill up fast, and you can even serve them with a dip for extra fun. Perfect for impressing friends without much hassle!
Key Ingredients & Substitutions
Shrimp: Large shrimp are the best choice for this recipe as they cook evenly and stay juicy. If you’re looking for a plant-based option, try using firm tofu or even larger pieces of zucchini for a vegetarian twist.
Peaches: Ripe peaches add a sweet and juicy flavor. If peaches are out of season, consider using nectarines or even plums. Canned peaches can work in a pinch, but they’ll be softer, so adjust your grilling time.
Red Bell Pepper: This adds crunch and sweetness to the kabobs. If you want a bit more heat, try using a jalapeño or leave out the peppers altogether if you prefer. Other colors like yellow or orange bell peppers also work great!
Olive Oil: This is essential for the marinade. If you’re looking for a different flavor, avocado oil or sesame oil can be great substitutes and offer a unique taste experience.
Honey: Acts as a sweetener in the marinade. Maple syrup is a fantastic alternative for a vegan option, and agave nectar also works well.
How Do I Marinate Shrimp for Maximum Flavor?
Marinating shrimp is key to infusing them with flavor. The combination of olive oil, honey, lime juice, garlic, and smoked paprika creates a balance of sweetness and zest. To achieve the best results, keep these tips in mind:
- Whisk the marinade thoroughly to ensure all ingredients blend together.
- Give the shrimp and peaches at least 30 minutes to absorb the flavors, but you can also use up to 2 hours in the refrigerator.
- Be gentle when tossing the shrimp and peaches in the marinade, so they maintain their shape.
- Don’t marinate for too long, as the acidity from the lime juice can start to cook the shrimp if left too long.
How to Make Grilled Shrimp and Peach Kabobs
Ingredients You’ll Need:
For the Skewers:
- 1 pound large shrimp, peeled and deveined
- 2 ripe peaches, pitted and cut into wedges
- 1 red bell pepper, cut into squares
- Skewers (wooden or metal)
For the Marinade:
- 1/4 cup olive oil
- 2 tablespoons honey
- Juice of 1 lime
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
How Much Time Will You Need?
This recipe requires about 10 minutes for prep, 30 minutes to marinate (up to 2 hours if you have the time), and approximately 10 minutes to grill. In total, you’re looking at around 50 minutes, including the marination time. A perfect dish for a summer barbecue!
Step-by-Step Instructions:
1. Soak the Skewers:
If you’re using wooden skewers, soak them in water for at least 30 minutes. This helps prevent them from burning on the grill. If you’re using metal skewers, you can skip this step!
2. Make the Marinade:
In a medium bowl, whisk together the olive oil, honey, lime juice, minced garlic, smoked paprika, salt, and pepper. This will create a flavorful marinade for your shrimp and peaches.
3. Marinate the Shrimp and Peaches:
Add the peeled shrimp and peach wedges to the marinade, and toss everything gently to ensure it’s well coated. Let it marinate for at least 30 minutes in the fridge, or for up to 2 hours if you want the flavors to develop even more.
4. Preheat the Grill:
While the shrimp and peaches are marinating, preheat your grill to medium-high heat. This will ensure they cook quickly and get those nice grill marks.
5. Prepare the Skewers:
Once marinated, carefully thread the shrimp, peach wedges, and bell pepper squares onto the skewers. Alternate between shrimp, peaches, and bell pepper for a beautiful presentation!
6. Grill the Kabobs:
Place the skewers on the grill and cook for about 2-3 minutes on each side. The shrimp will turn pink and opaque, while the peaches will get slightly charred. Keep an eye on them to avoid overcooking!
7. Serve and Enjoy:
Once done, remove the skewers from the grill. Serve them warm, and feel free to garnish with lime wedges for an extra burst of flavor. Enjoy your delicious Grilled Shrimp and Peach Kabobs!
Can I Use Frozen Shrimp for This Recipe?
Yes, you can use frozen shrimp! Just make sure to thaw them completely before marinating. To thaw, place them in the refrigerator overnight, or you can quickly thaw them under cold running water in a sealed bag. Pat them dry after thawing to avoid excess moisture on the skewers.
What Can I Substitute for Peaches?
If peaches aren’t in season or you prefer something else, apricots or plums work great as substitutes! You can also use pineapple for a tropical twist. Just cut them into similar-sized wedges for even cooking.
How Should I Store Leftover Kabobs?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, you can warm them in the oven at 350°F (175°C) for about 10 minutes or in the microwave, making sure they don’t overcook.
Can I Prepare These Kabobs Ahead of Time?
Absolutely! You can marinate the shrimp and peaches up to 2 hours ahead of time. Just thread them onto the skewers right before grilling to keep the ingredients fresh. If you prefer, you can also assemble the skewers and store them in the fridge until you’re ready to grill.
