Smoked Shrimp and Peach Kabobs

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This smoked shrimp and peach kabobs recipe is a great summer dish, that you can easily prep and have ready in only a matter of a couple of hours. You can use it as a full meal, especially if you add the smoked shrimp kabobs and peaches to a bed of rice or use it as an appetizer or side dish.

So let’s get started so you can see how it easy this recipe is!

Smoked Shrimp Marinade

We are going to do a shrimp marinade for a couple of hours, you can do longer but 2-3 hours of marinade usually does it. The shrimp marinade is a mixture of the following:

  • 1/2 cup of lime (I used actually lime juice, if you wanted you could do fresh squeezed limes)
  • 1/2 cup white Sangria, I used Senor Sangria (if you don’t have any sangria substitute with 1/4 cup of orange juice and 1/4 cup of pineapple juice)
  • 1tbsp. of Worchester sauce
  • 3 tbsp. of olive oil
  • 1 tbsp. of minced garlic (we always have a jar of minced garlic but fresh garlic cloves would work as well)
  • 1 tsp of salt, 1 tsp of pepper
  • 1/2 tsp of Hatch Valley FlatIron Pepper Flakes
  • 2 tbsp. of cilantro

Get all the ingredients mixed in a large bowl and then add that to your shrimp in a Ziploc bag and let it sit in the regfrigator for those 2-3 hours.

Marinade for smoked shrimp kabobs

While the shrimp is marinating get that smoker going and get it to 200°, if it stays closer to 225°, not the end of the world. Shrimp can and will dry out fast on the smoker so you definitely do not want the temp getting up above that 225° mark. The best wood for smoking this shrimp and peach kabobs recipe is pecan wood. Any kind of cherry or apple or a combo would work well with this recipe too. For this recipe I used my Weber Kettle, which is perfect for these smaller, faster types of smokes. You could easily do the shrimp on a Traeger grill or another style smoker.

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Depending on what kind of skewers you have, if using wood, make sure you soak them in advance to avoid them from burning. After you get 2-3 hours of marinade on the shrimp and the smoker is getting up to temperature, go ahead and start putting the skewers together.

For this recipe I used peaches from a jar, Kirkland brand. I have done fresh cut peaches before but honestly I thought this was easier and better, using them from a jar. Previously when using fresh cut peaches they would sometimes crack when putting on the skewer. I liked the fact that these had more moisture in them and held together better on the skewer. Again, I have done fresh in the past, feel free to go either route, it does not change how you smoke them.

Smoked shrimp kabobs ready to place on the smoker

How To Smoke Shrimp

Once you have the skewers together, get them on the smoker. As I mentioned earlier you are going to get your smoker whether charcoal or pellet grill up to a temperature between 200° and 225°. You are going to keep them on for about 30-45 minutes depending on where your smoker temperature lands. After you see that the shrimp are cooked you can pull them off. The peaches will get a little bit of smoke on them and some grill marks and that is all you need. The goal is to keep the shrimp skewers on long enough to cook the shrimp and get a touch of smoke on the shrimp and peaches.

Smoked shrimp and peach kabobs done and ready to serve

After you pull them off the smoker go ahead and serve while hot. These smoked shrimp skewers will make for a great main dish or an appealing appetizer.

What To Serve With Smoked Shrimp

These smoked shrimp kabobs go great over a bed of rice, whether it is a brown rice or a white rice of your choosing. You can also serve our smoked corn bread with it and that recipe is down below for you. If you are using this smoked shrimp recipe for a summer BBQ, any style of summer brew/shandy would pair extremely well with the peach flavors, so give that a try when it comes to drinks.

Final result on the smoked shrimp and peach kabobs over a bed of rice

Regardless of how you choose to serve this smoked shrimp and peach kabobs , its a great dish and perfect if you want to do something quick and easily.

Thanks for being here! I hope you enjoy this smoked shrimp kabobs recipe! We always appreciate comments, 5 star recipe rating and social media shares. As always, keep that smoke rolling!

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Smoked Shrimp and Peach Kabobs

Smoked Shrimp and Peach Kabobs

An easy and enjoyable recipe for smoked shrimp and peach kabobs

Prep Time: 2 hours 30 minutes
Cook Time: 45 minutes

Ingredients

  • 1 pound of shrimp
  • 1 jar of Kirkland peaches (or 3-4 fresh peaches)
  • 1/2 cup of lime juice
  • 1/2 cup of white Sangria (I used Senor Sangria, if you don't have any sangria substitute with 1/4 cup of orange juice and 1/4 cup of pineapple juice)
  • 1 tbsp. of Worchester sauce
  • 3 tbsp. of olive oil
  • 1 tbsp. of minced garlic
  • 1 tsp of salt
  • 1 tsp black pepper
  • 1/2 tsp of Hatch Valley FlatIron Pepper Flakes
  • 2 tbsp. of cilantro

Instructions

  1. Mix ingredients in a bowl, move to a ziploc bag and add shrimp
  2. Marinade shrimp for 2-3 hours
  3. Get smoker to 200°-225° with cherry or apple wood. I use a combo
  4. Place shrimp and peaches on the skewers, alternating on the skewer.
  5. Smoke until you see the shrimp turn pink and look cooked. This will take about 45 minutes depending on what your temperature is.
  6. Pull from the smoker and serve while hot. You can serve on a bed of rice as well.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 281Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 239mgSodium: 1677mgCarbohydrates: 12gFiber: 1gSugar: 6gProtein: 27g

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