These grilled shrimp and peach kabobs bring a sweet and savory flavor to your summer cookouts! Juicy shrimp paired with fresh peaches make for a fun and tasty dish.
Let’s be real, who doesn’t love a colorful skewer? I like to serve these with a side of rice for a complete meal. Plus, they look super impressive on the table! 😄
Key Ingredients & Substitutions
Shrimp: Large shrimp are perfect for kabobs. If you can’t find fresh shrimp, frozen works just as well; just make sure to thaw them before marinating. For a different protein, feel free to try chicken or firm tofu!
Peaches: Ripe peaches add sweetness and flavor. If peaches aren’t in season, consider using nectarines or plums—they’ll grill nicely too. Canned peaches can also work in a pinch, but drain them well to avoid excess moisture.
Olive Oil: A good olive oil adds richness. If you’re looking for a lighter oil, avocado oil is a great alternative that also has a high smoke point, perfect for grilling.
Honey: Honey helps balance acidity. If you’re vegan, maple syrup is a lovely alternative. Just adjust the sweetness to taste since it’s a bit different in flavor.
Spices: Smoked paprika gives a wonderful depth. If you don’t have it, you can use regular paprika with a dash of cayenne pepper for a little kick. Garlic powder provides great flavor; fresh minced garlic can substitute, just use half the amount.
How Do I Prevent Kabobs from Sticking to the Grill?
Grilling kabobs can be tricky if they stick, but there are easy ways to avoid this problem.
- If you’re using wooden skewers, soak them in water for about 30 minutes. This helps prevent burning.
- Preheat your grill to medium-high heat. A hot grill creates a nice sear that helps with sticking.
- Before placing your kabobs on the grill, lightly brush them with oil. This extra layer helps keep everything from sticking.
- Don’t overcrowd the skewers. Leave a little space between the shrimp and peach wedges. This allows for even cooking and better grill marks!
Following these tips will give you beautiful, delicious kabobs every time! Enjoy grilling!
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 honey
- 1 tablespoon lime juice
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
How Much Time Will You Need?
This recipe takes about 15-20 minutes for prep and marinating, plus an additional 10 minutes for grilling. In total, you’ll need around 30-35 minutes to make these delightful kabobs. Perfect for a quick and tasty meal!
Step-by-Step Instructions:
1. Soak the Skewers:
If you’re using wooden skewers, start by soaking them in water for about 30 minutes. This will help prevent them from burning when you place them on the grill. If you’re using metal skewers, you can skip this step!
2. Prepare the Marinade:
In a mixing bowl, combine the olive oil, honey, lime juice, smoked paprika, garlic powder, salt, and black pepper. Use a whisk to mix everything together until it’s well combined. This tasty marinade will add a ton of flavor to your shrimp and peaches!
3. Marinate the Shrimp:
Add the peeled and deveined shrimp to the marinade. Toss them around gently to make sure they are evenly coated. Let the shrimp marinate for at least 15-20 minutes. This will really infuse the flavors into the shrimp!
4. Preheat the Grill:
While your shrimp are marinating, preheat your grill to medium-high heat. This will prepare it for perfectly cooking your kabobs.
5. Thread the Kabobs:
After marinating, it’s time to assemble your kabobs! Take the skewers and thread the marinated shrimp and peach wedges alternately onto each skewer until they are loaded up. It’s fun to mix and match!
6. Grill the Kabobs:
Once the grill is hot, carefully place the kabobs on the grill. Cook them for about 2-3 minutes on each side. You’re looking for the shrimp to turn opaque and fully cooked, and for the peaches to get those beautiful grill marks.
7. Rest the Kabobs:
After grilling, remove the kabobs from the grill and let them rest for a couple of minutes. This helps the juices settle back into the shrimp.
8. Serve and Enjoy:
Serve your kabobs warm and, if you’d like, drizzle a bit of extra honey or squeeze some lime juice over them for added flavor. Enjoy your delicious Grilled Shrimp and Peach Kabobs with friends and family!
Can I Use Different Fruits for the Kabobs?
Absolutely! If peaches aren’t in season or you prefer other fruits, you can substitute them with pineapple, bell peppers, or zucchini for a refreshing twist. Just remember to cut them into similar sizes to ensure even cooking!
How to Store Leftover Kabobs?
Store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, you can pop them in a microwave for a quick warm-up or grill them briefly to get those tasty grill marks back!
Can I Use Frozen Shrimp for This Recipe?
Yes, you can! Just make sure to thaw the shrimp completely before marinating. Place the frozen shrimp in the refrigerator overnight or submerge them in cold water for about 15-20 minutes. Pat them dry before adding to the marinade for the best results.
How Can I Make This Recipe Spicier?
If you like a kick, add some cayenne pepper to the marinade or use a spicy seasoning blend instead of smoked paprika. You could also serve the kabobs with a spicy dipping sauce to enhance the heat!
