Cajun Shrimp and Peach Kabobs


Cajun Shrimp and Peach Kabobs

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Cajun shrimp and peach kabobs served with side of cajun butter

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    Peaches and shrimp. Who knew they belonged together on a skewer? Speaking of, if you use wooden skewers, remember to soak them in water for at least 30 minutes before grilling. Enjoy with a Brown Ale or Riesling wine.


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    Servings and Ingredients

    Serves 4
    ⅔ c. Hy-Vee Select olive oil
    1 small onion, finely chopped
    3 cloves garlic, minced
    1 tbsp. Cajun seasoning
    1 tsp. chopped fresh rosemary
    1 tsp. chopped fresh thyme
    ½ tsp. Hy-Vee sea salt
    1 lbs. raw jumbo shrimp (21 to 25 ct), peeled and deveined
    3 firm ripe peaches, pitted
    4 green onions, cut into 1-inch pieces
    8 skewers
    ½ c. Hy-Vee unsalted butter
    2 tsp. chopped fresh cilantro
    ½ tsp. Cajun seasoning
    ¼ tsp. Hy-Vee garlic powder
    Dash hot pepper sauce


    1. Combine olive oil, onion, garlic, 1 tablespoon Cajun seasoning, rosemary, thyme and salt in a medium bowl. Add shrimp; toss to coat. Cover and refrigerate for no longer than 30 minutes.
    2. Meanwhile, cut each peach into 8 chunks. Remove shrimp from marinade and reserve marinade. Thread 3 shrimp, 3 peach chunks and 3 onion pieces onto a skewer. Repeat with 7 remaining skewers. Brush lightly with reserved marinade. Discard remaining marinade.
    3. Grill skewers, uncovered, on the greased grill rack over medium-hot heat for 6 to 8 minutes or until shrimp are opaque, turning once halfway through grilling. Serve with Cajun Butter.
    4. To make Cajun Butter, melt butter in a small saucepan. Stir in cilantro, 1/2 teaspoon Cajun seasoning, garlic powder and hot pepper sauce.

    Nutrition facts


    360 Calories per serving

    Amounts Per Serving

    • Total Fat: 28g
    • Cholesterol: 205mg
    • Sodium: 705mg
    • Total Carbohydrates: 13g
    • Protein: 17g

    Daily Values

    Vitamin A 30%
    Vitamin C 15%
    Iron 4%
    Calcium 8%

    Recipe Source:

    Hy-Vee Seasons Back to School 2012.