Peach Ginger Shrimp Kabobs
Yield: approximately 6 main dish servings; more when served as an appetizer
If using wooden skewers, soak for 20-30 minutes prior to assembling the kabobs. A 2-pound bag of frozen jumbo shrimp that has already been peeled and deveined with the tail left on is perfect for this recipe.


  • 1/2 cup plain Greek yogurt (non-fat and 2% both work well)
  • 1/2 cup mayonnaise
  • 1/4 cup peach jam (may substitute apricot preserves)
  • 2 tablespoons olive oil
  • 2 tablespoons soy sauce
  • 1 tablespoon Dijon mustard
  • 1 clove garlic, minced
  • 1 tablespoon fresh ginger, minced (I have substituted one teaspoon of dried ginger)
  • 1 tablespoon Sriracha hot chili sauce (available in the Asian/international aisle; see notes)
  • 2 pounds large or jumbo shrimp, peeled and deveined with the tail left on (thawed if frozen; see notes)


  1. In a medium bowl, combine all ingredients except for the shrimp.
  2. Place shrimp in a large zipper-top bag. Add the marinade and fully distribute.
  3. Place in the refrigerator and allow the shrimp to marinate for 6-8 hours. I like to let them marinate most of the day, if possible, but have done so for as little as an hour. The longer they sit, the more the flavor will develop.
  4. When ready to grill, thread the shrimp on the skewers, discarding the excess marinade. To anchor the shrimp well, place the skewer through the top and bottom of each shrimp.
  5. Grill over medium heat for about three minutes per side or until shrimp is just pink.


  • This amount of Sriracha sauce will not add a lot of heat to the shrimp but will add good flavor. You may add more to taste, or substitute a preferred amount of your favorite hot sauce.
  • Frozen shrimp releases a good bit of water when thawed. The extra liquid will dilute the marinade, so drain the shrimp well. To thaw frozen shrimp more quickly, place in a colander and run water over top.

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