Grilled Peach And Shrimp Kabobs With Apricot Glaze - E.D.SMITH®

Grilled Peach And Shrimp Kabobs With Apricot Glaze

The perfect grilling snack for peach season. Juicy shrimp are brushed with an apricot spread based glaze and then share the grill with fresh peach slices.
Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 30 minutes
Total Time 20 minutes
Difficulty Level Intermediate
Servings 4


Apricot Glaze:

  • 3/4 cup (175 mL) E.D.SMITH TRIPLE FRUITS® Apricot Peach Passion Fruit Spread
  • 2 tbsp (30 mL) fresh lime juice
  • 1 tbsp (15 mL) canola oil
  • 1 tbsp (15 mL) minced ginger
  • 1 tsp (5 mL) finely grated lime zest
  • 1/4 tsp (1 mL) each salt and freshly ground pepper


  • 20 large shrimp peeled, deveined and tails removed
  • 1 large peach cut into 12 slices
  • 4 green onions cut into 1-inch (2.5 cm) pieces
  • 1 tbsp (15 mL) canola oil
  • 1/4 tsp (1 mL) each salt and freshly ground pepper


  • Apricot Glaze: Stir spread with lime juice, oil, ginger, lime zest, salt and pepper until well combined. Divide mixture in half.
  • Kabobs: Soak 4 large wooden skewers in cold water for at least 30 minutes. Heat grill to medium-high heat; grease grate well. Thread, shrimp, peach and green onion slices evenly on soaked skewers. Brush with oil; season all over with salt and pepper.
  • Grill skewers for 2 minutes per side or until well-marked. Continue to grill, brushing and turning with half the glaze, for 2 to 3 minutes or until shrimp is cooked through. Remove kabobs from grill and brush with remaining glaze.


  1. Substitute any of your favourite E.D.SMITH TRIPLE FRUITS® Fruit Spreads.
  2. Be sure to use peaches that smell ripe but are still firm to the touch to ensure they maintain their shape during grilling.
Type Dips, Marinades & Sauces
Season/Occasion Holiday, Christmas & New Years - Spring & Easter - Summer Fun