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Spicy Grilled Shrimp and Nectarine Kabobs

  • 25 m
  • 50 m
Diabetic Living Magazine
“Jumbo shrimp and nectarine wedges are threaded on kabobs, seasoned with Asian-inspired seasonings, and grilled to perfection for a light but flavorful entree.”


    • 24 fresh or frozen jumbo shrimp in shells (about 1½ pounds)
    • 2 nectarines or plums, pitted and cut into eight wedges each
    • 3 tablespoons fresh snipped cilantro
    • 2 teaspoons finely shredded orange peel
    • 2 tablespoons orange juice
    • 1 tablespoon Asian chili sauce (such as Sriracha) or hot Thai chile sauce
    • 1 clove garlic, minced
    • ⅛ teaspoon salt
    • Orange Wedges


  • 1 Thaw shrimp, if frozen. Peel and devein shrimp, removing tails if desired. Rinse shrimp; pat dry with paper towels. Place shrimp and nectarines in a resealable plastic bag set in a shallow dish.
  • 2 For marinade, in small bowl, combine cilantro, orange peel, orange juice, chili sauce, and garlic. Pour marinade over shrimp and nectarines; seal bag. Marinate in refrigerator for 15 minutes to 1 hour, turning bag occasionally.
  • 3 Drain shrimp and nectarines, discarding any excess marinade. Thread shrimp and nectarines onto eight 6- to 8-inch skewers, leaving ¼ inch between pieces (see Tip). Sprinkle with salt.
  • 4 For a charcoal grill, grill shrimp skewers on the rack of an uncovered grill directly over medium coals for 7 to 9 minutes or until shrimp are opaque, turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place shrimp on grill rack over heat. Cover; grill as above.)
  • 5 Serve kabobs with orange wedges.
  • Tip: If using wooden skewers, soak in water for 30 minutes before using to prevent burning on the grill.
ALL RIGHTS RESERVED © 2019 Printed From 9/21/2019