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Grilled Shrimp and Peach Kabobs

Grilled shrimp and peach kabobs with caramelized peach chunks and juicy, pink shrimp, glazed in a honey-lime butter marinade. Quick to assemble on skewers and grilled until the peaches turn jammy and the shrimp turn opaque.
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Prep Time 20 minutes
Cook Time 10 minutes
marinating 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

Honey-lime marinade and glaze
  • 3 tbsp unsalted butter Melted
  • 2 tbsp honey
  • 2 tbsp lime juice
  • 1 tsp lime zest
  • 2 garlic Minced
  • 0.5 tsp chili powder
  • 0.25 salt To taste
  • 0.25 black pepper To taste
Kabob ingredients
  • 1.5 lb large shrimp Peeled and deveined
  • 3 peaches Ripe, cut into chunks
  • 1 fresh cilantro For serving
  • 4 lime wedges For serving
  • 1 skewers Soaked if using wooden

Equipment

  • 1 sheet pan
  • 1 grill

Method
 

Make the honey-lime marinade
  1. Whisk the melted butter, honey, lime juice, lime zest, garlic, chili powder, salt, and pepper until smooth and glossy.
  2. Reserve about half the marinade for the peaches, then toss the shrimp in the remaining half.
  3. Refrigerate the shrimp for 15 minutes to marinate.
Marinate the peaches and build skewers
  1. Toss the peach chunks in the remaining marinade until evenly coated.
  2. Thread shrimp and peach chunks alternately onto the skewers.
Grill and serve
  1. Preheat the grill to medium-high heat and place the kabobs on the grate.
  2. Grill for 4-5 minutes, turning once halfway, until the shrimp are pink and opaque and the peaches are caramelized.
  3. Transfer the kabobs to a platter and drizzle any remaining marinade butter over the top.
  4. Garnish with fresh cilantro and serve with lime wedges.

Notes

Marinate the shrimp and peaches in separate batches (shrimp in half, peaches in the other) so each ingredient gets the right coating without over-seasoning. Refrigerate shrimp up to 1 day in the marinade, and refrigerate assembled, uncooked kabobs up to 4 hours; cook before the fruit gets too soft. Freezing is not recommended for the grilled texture, but you can freeze leftover cooked kabobs for up to 1 month and reheat gently. For a lighter option, use half the butter and replace with a buttery olive-oil glaze while keeping the honey-lime balance.