Hale Groves Grilled Peach and Shrimp Kabobs

The Hale Groves Team
grilled peach kabobs

Prep time:

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Kabobs are a great way to simplify cooking while making something that lifts dinner up from the everyday routine. This sweet seafood dish takes the creativity to an even higher level by combining succulent shrimp with sweet peaches in a main dish that is sure to thrill. Whether you are cooking at home, or making a dish to take to a gathering, our Grilled Peach and Shrimp Kabobs are easy to make and will be a hit on any table.


¾ Cup Peach Preserves

1 teaspoon Lime Zest

2 Tablespoons Vegetable Oil

2 Tablespoons Lime Juice

2 teaspoons fresh grated Ginger

½ teaspoon Paprika

1/8 teaspoon Cayenne Pepper

1-pound of raw Medium to Large Shrimp (16 to 20 count) peeled and deveined

2 firm Ripe Peaches, pitted and cut into wedges

1 Large Orange Bell Pepper, seeded and cut into 1-inch chunks

¼ Cup Chopped Parsley


Spray grill grates on an unlit grill with pure oil cooking spray, then light grill and preheat to medium heat. Combine Peach Preserves, Lime Zest, Lime Juice, Vegetable Oil, Ginger, Paprika, and Cayenne Pepper into a small sauce pan and heat over medium-low heat until melted and blended. Stir to prevent sticking. Remove from heat and set aside.

Put Shrimp, Plums, Peaches, and Bell Peppers onto skewers by alternating ingredients to fill 8 skewers. Brush kabobs with half of the glaze and grill for 4 minutes. Turn kabobs over, grill for 4 more minutes or until shrimp are cooked throughout.

Remove cooked kabobs from grill to a serving tray, brush with remaining glaze, and garnish with chopped parsley. Serve with cooked rice and your favorite salad for a healthy, delicious, tropical meal


Use green and red bell peppers for added color. You can also cook these same ingredients as stir-fry, and add all of the glaze once the shrimp are done. Substitute pineapple jelly and fresh cubed pineapple for peach preserves and peaches for a tart variation of this seafood delight.

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