Grilled Peach and Shrimp Kabobs

Recipe

Main Dish
Grilled Peach and Shrimp Kabobs

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User Rating

4.09 out of 5 stars
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11 ratings

Recipe Data

4
Servings
25min
Prep
30min
Total

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    Description

    Use a homemade sweet peach glaze to brush on grilled shrimp for a zesty-fruity kabob you won't soon forget.

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    Servings and Ingredients

    Ingredients
    Serves 4
    QuantityIngredientAdd
    ¾ c.Hy-Vee peach preserves
    1 tsp.lime zest
    2 tbsp.fresh lime juice
    2 tbsp.Hy-Vee canola oil
    1 ½ tsp.fresh ginger, peeled and grated
    ½ tsp.Hy-Vee paprika
    tsp.Hy-Vee cayenne pepper
    1(16-oz.) pkg. frozen EZ-peel raw Gulf shrimp, 16-to-20-ct., thawed, and peeled
    4firm ripe red plums, pitted and each cut into 6 wedges
    2firm ripe peaches, pitted and each cut into 8 wedges
    1large orange bell pepper, seeded and cut into 1-inch pieces
    Fresh parsley, chopped, for garnish

    Things To Grab

    • Gas or charcoal grill
    • Microwave-safe bowl
    • 8 large metal skewers
    • Meat thermometer
    • Silicone pastry brush

    Directions

    1. Preheat a gas or charcoal grill with greased grill rack for direct cooking over medium-high heat.

    2. For glaze, combine peach preserves, lime zest and juice, oil, ginger, paprika, and cayenne pepper in a microwave-safe bowl. Microwave on HIGH 45 to 60 seconds or until melted, stirring every 20 seconds. Set aside.

    3. Alternately thread shrimp, plum wedges, peach wedges, and bell pepper onto 8 skewers. Brush kabobs with half of the glaze.

    4. Grill kabobs 6 to 8 minutes or until shrimp are opaque (145 degrees), turning once halfway through. Transfer to a platter, brush with remaining glaze. Garnish with parsley, if desired.

    Nutrition facts

    Servings

    350 Calories per serving
    2 skewers

    Amounts Per Serving

    • Total Fat: 8g
    • Cholesterol: 125mg
    • Sodium: 360mg
    • Total Carbohydrates: 58g
    • Protein: 17g

    Daily Values

    0%
    Iron 6%
    0%
    Calcium 10%
    0%
    Vitamin D 0%
    0%
    Potassium 10%

    Recipe Source:

    Hy-Vee Seasons June 2020