Grill/Barbecue

Sweet and Hot Grilled Shrimp and Peaches

by:
August 13, 2021
0 Stars
Photo by Pete
  • Prep time 30 minutes
  • Cook time 30 minutes
  • Serves 2
Author Notes

This is a simple recipe combining grilled shrimp with grilled peach halves. What makes it pop is the Thai inspired peach puree/sauce adding a spicy sidekick to the sweet peaches. This was kind of concocted on the fly, using what I had for spices in the drawer or in the fridge. Use as much or as little chili garlic sauce and spice blend as you wish. If you don't use the chili garlic sauce, simply substitute a few cloves of garlic. The Thai seasoning paste is store bought and has cilantro, ginger, and lemongrass...the latter probably the biggest reason I used it. The Thai spice blend is a supermarket product. There's plenty of DIY recipes on the net, but they can get complicated. —Pete

Ingredients
  • 3 large, ripe peaches
  • 1 - 2 limes
  • 2 tablespoons olive oil plus more for brushing
  • 3 teaspoons garlic chili sauce
  • 2 teaspoons fish sauce
  • 3 1/2 teaspoons soy sauce
  • 4 tablespoons honey
  • 2 teaspoons Thai seasoning paste (such as Gourmet Garden)
  • 1 -2 teaspoons Thai spice blend (store bought or homemade)
  • 3/4 pound large shrimp, peeled (tail on) and deveined
  • 1 scallion
  • 1 1" knob fresh ginger, peeled and grated
  • 1/4 teaspoon sesame oil
In This Recipe
Directions
  1. Prepare a grill for medium-high heat. Soak bamboo skewers in water.
  2. Cut peaches in half and remove stone. Set aside 4 halves for grilling. Cut a small flat on the bottom of each half to help steady it once plated. Peel skin from remaining peaches and coarsely chop the flesh
  3. Zest and juice lime to obtain 1 tsp zest (packed) and 3 tbsp lime juice
  4. Slice scallion, keep white and pale green parts separate from green parts
  5. Combine 1 tbsp olive oil, 1 tbsp lime juice, 1 ½ tsp chili garlic paste, 1 tsp fish sauce, 2 tsp soy sauce, 2 tbsp honey, and 1 tsp Thai Seasoning paste and up to 1 tsp Thai spice blend (to taste) in a medium bowl. Add shrimp and toss to thoroughly coat. Thread the shrimp onto pre-soaked skewers and place onto a platter. Drizzle any marinade over the shrimp and place in refrigerator while preparing sauce.
  6. Pulse chopped peach, white and pale green parts of scallion, 2 tbsp honey, 1 ½ tsp soy sauce, 1 tsp fish sauce, and 1 tbsp lime juice in a blender or food processor until smooth.
  7. Add 1 tbsp olive oil in a saucepan over medium-low heat. Add the grated ginger and 1 tsp lime zest. Cook for two minutes. Add 1 ½ tsp garlic chile paste and 1 tsp Thai seasoning paste (or lemon grass or omit) and up to 1 tsp Thai spice blend and cook an additional minute. Add the peach purée to the saucepan, rinse the processor container with ¼ cup water and add to the puree in the pan. Cook, whisking often, until starting to bubble around edges, about 4 minutes. Add ¼ tsp sesame oil and keep sauce at a low simmer for another 5 minutes. Stir in 1 tsp lime juice and let sauce cool. Taste sauce and adjust with salt and pepper, or additional lime or honey if desired.
  8. Brush peaches with oil and grill cut side. Cook until charred. Rotate with tongs to make crosshatches (about 4 – 5 minutes). Flip the peaches, cover the grill and cook an additional 2 – 3 minutes. Remove the peaches to a platter. Grill the shrimp until charred and cooked through, about 3 - 4 minutes per side.
  9. Spoon some puree onto serving dish and place 2 grilled peaches onto the sauce. Drizzle sauce over peaches, pooling sauce in the center of the peach. Top with grilled shrimp. Scatter green parts of onion over the shrimp and serve with lime wedges and remaining sauce.

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1 Review

judy August 23, 2021
This sounds really good, and generally quite simple. I love Thai flavor base, and always have a wide variety of spices and supporting sauces to put together a Thai dish. The only think I will add is a complimentary sauce I make from Tamarinds. No use of lime and sugar can quite meet this flavor profile, and it compliments This spices really well. When I was in Thailand, it was always on the table with a few other condiments that were readily added to whatever was served. (chili sauce of some sort, white table sugar and fish sauce were also included in the condiment offering on every table when I was in Chang Mai). I no longer have access to a grill, but am going to try this under my broiler. I now live in a studio apartment with only a toaster oven. But I am getting very creative in working with it. Good luck in the contest.