Grilled peach and shrimp make a great combination for a light, fresh meal. The sweetness of the peaches pairs well with the savory shrimp, creating a balance of flavors that works for lunch or dinner. This recipe is simple enough for beginners but tasty enough for experienced cooks.
We season the shrimp with lime zest and olive oil, then grill them for just a few minutes until they are pink and cooked through. Meanwhile, the peaches are tossed with a bit of brown sugar and molasses before roasting to bring out their juicy sweetness.
Adding fresh greens and a touch of spice makes this dish colorful and healthy. It’s a quick way to enjoy summer flavors in one satisfying plate. If you want a detailed recipe and tips to get it right, keep reading to learn more.
Grilled Peach & Shrimp recipe – Marcus Samuelsson
How to Make Grilled Peach & Shrimp
We want to create a dish where juicy peaches blend with tender shrimp, balanced by fresh herbs and spices. The right ingredients, careful preparation, and grilling technique make this meal shine.
Choosing the Best Peaches and Shrimp
Start with ripe peaches that are firm but give slightly when pressed. Avoid peaches that are too soft or bruised. The sweetness and juiciness of the peach affect the flavor and how well it holds up on the grill.
For shrimp, pick large or extra-large shrimp with the shell removed but the tail left on for easy handling. Fresh or thawed shrimp works best. The shrimp should be firm and smell clean, not fishy. Using large shrimp ensures they don’t overcook quickly.
Marinade and Seasoning Essentials
We start by tossing the shrimp in olive oil, salt, pepper, and smoked paprika for a hint of smokiness. Fresh garlic and lime juice brighten the flavor. Letting the shrimp marinate for about 20 minutes helps the seasoning stick and tenderizes the meat.
For the peaches, lightly brush slices with olive oil and sprinkle with a small pinch of salt and pepper. This adds flavor and helps prevent sticking on the grill. We avoid heavy sauces on the peaches to keep their natural sweetness.
Skewering and Preparation Tips
Using wooden skewers works well. Soak the skewers in water for 30 minutes before grilling to prevent burning. Thread shrimp and peach slices alternately on each skewer, leaving a little space between pieces to ensure even cooking.
Handle the skewers gently to keep the fruit intact. Make sure the shrimp are spread out so heat flows evenly around each piece. We like to keep the skewers similar in size so they cook at the same rate.
Mastering the Grilling Process
Preheat the grill to medium-high heat to get a good sear without burning. Place the skewers on the grill for about 2-3 minutes per side. Watch carefully to avoid overcooking the shrimp, which turns rubbery.
Flip the skewers once to ensure even grill marks. Peaches soften quickly, so watch for slight caramelization and grill marks. Once cooked, serve the dish garnished with fresh cilantro and lime wedges for a bright finish.
Creative Serving Ideas and Variations
We can enhance grilled peach and shrimp dishes by exploring different flavors, textures, and ingredients. Using fresh salsas and dressings adds brightness. Swapping fruits or herbs changes the taste profile. Even frozen shrimp or other proteins can work well if prepared correctly.
Fresh Salsas, Dressings, and Garnishes
Fresh salsas packed with bright ingredients like cilantro, lime zest, and diced ripe peaches bring a vibrant twist. A simple salsa might include chopped peaches, red onion, jalapeño, cilantro, and lime juice. This adds sweetness, heat, and acidity.
Dressings like a light vinaigrette with olive oil, lemon or lime juice, and cracked black pepper balance the sweetness of the peaches and the richness of the shrimp. For a creamier option, a Green Goddess dressing with fresh herbs and yogurt or mayo works well.
We can also add fresh basil as a garnish, either sliced or torn. It offers an aromatic layer that pairs great with both shrimp and stone fruits.
Alternative Fruits and Herb Pairings
Replacing peaches with nectarines is a simple way to vary the recipe. Nectarines have a similar texture but a slightly firmer bite and subtle tartness, which complements grilled shrimp nicely.
Herbs other than basil or cilantro can change the dish’s character. Fresh mint gives a cool contrast, while parsley offers a clean, grassy flavor. We can also mix herbs for more complexity—basil and cilantro together create a fresh, layered aroma.
Grilling the fruit only on the cut side keeps it from turning mushy. This technique works well for both peaches and nectarines, maintaining texture and flavor intensity.
Tips for Using Frozen Shrimp and Other Proteins
Frozen shrimp is convenient and affordable but requires proper thawing. We recommend thawing shrimp in the fridge overnight or under cold running water for faster results. Pat the shrimp dry before grilling to avoid steaming and get a nice char.
If using other proteins like chicken or scallops, adjust cooking times. Chicken needs longer on the grill; scallops cook quickly, similar to shrimp. Marinate all proteins with citrus, garlic, and spices to maintain flavor consistency across proteins.
Always keep seasoning simple to let the grilled fruit and fresh herbs shine through in every bite.
