Barbecued Shrimp n Peach Kabobs

Jen Smallwood


a great summer kabob with peaches and shrimp. I entered this in a Georgia county fair and won 3rd prize. This recipe of mine has been published several times in some wonderful food magazines...


★★★★★ 1 vote

4 - 6
20 Min
15 Min


  • 12
    metal or bamboo skewers
  • 1 Tbsp
    packed dark brown sugar
  • 1 tsp
    ancho chile powder
  • 1 tsp
    sweet paprika
  • 1/2 tsp
    ground cumin
  • 1/4 tsp
    ground cumin
  • ·
    sea salt n fresh ground pepper - to taste
  • 1 lb
    (16- to 20-count) shelled deveined shrimp
  • 3
    medium peaches, cut into 1" chunks
  • 1 bunch
    (es) green onions, dark green parts trimmed, cut into 2" pieces
  • ·
    lime wedges, for serving

How to Make Barbecued Shrimp n Peach Kabobs


  1. If using bamboo skewers, soak skewers in cold water at least 30 minutes to prevent burning. Prepare outdoor grill for direct grilling on high.

    In large bowl, combine brown sugar, chile powder, paprika, cumin, cayenne, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Add shrimp, peaches, and onion; toss until evenly coated.

    Thread shrimp, peaches, and onion alternately onto skewers.

    Grill 3 to 4 minutes or until browned and shrimp just become opaque throughout, turning once. .
    Serve with lime wedges.

Printable Recipe Card

About Barbecued Shrimp n Peach Kabobs

Main Ingredient: Seafood
Regional Style: American
Other Tags: Quick & Easy Healthy

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