Grilled Shrimp Skewers with Peach, Red Onion, and Cilantro-Lime Ancho Marinade

Name: Grilled Shrimp Skewers with Peach, Red Onion, and Cilantro-Lime Ancho Marinade
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4
Cuisine: Fusión mexicana
Ingredients: 1.5 lb large shrimp, peeled and deveined; 2 whole firm peaches; 6 oz red onion; 3/4 cup fresh cilantro; 3 tbsp fresh lime juice; 2 tsp lime zest; 1/4 cup olive oil; 4 cloves garlic; 1 tbsp ground ancho chile; 1 tbsp honey; 1 tsp ground cumin; 1 tsp salt; 1/2 tsp black pepper; 8 skewers skewers

An original grilled recipe featuring juicy shrimp, peach wedges, and red onion, marinated in a vibrant blend of ancho chile, fresh cilantro, lime, and garlic. The fruit caramelizes on the grill, balancing the smoky, citrusy marinade.

30 minPrep

10 minCook

40 minTotal

4Servings

Gluten-FreeDairy-FreeHigh Protein

Ingredients

Adjust servings

700 g large shrimp, peeled and deveined (without cola, secado with papel)
2 pieces firm peaches (cut en 16 wedges en total)
180 g red onion (cut en trozos large for ensartar)
20 g fresh cilantro (leaves and stalks tiernos)
45 ml fresh lime juice (freshly squeezed)
4 g lime zest (solo the parte verde)
60 ml olive oil (divided)
12 g garlic (finely chopped)
8 g ground ancho chile (or muy finely ground)
15 ml honey (for balancear the adobo)
2 g ground cumin ( )
6 g salt (or to taste)
1 g black pepper (freshly ground)
8 pieces skewers (of madera remojados or metálicos)

Nutrition facts

per serving

280 kcal

Calories

33 g

Protein

11 g

Carbs

11 g

Fat

2 g

Fiber

9 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Shellfish

Instructions

1
1. If using wooden skewers, soak them in water for 20 minutes to prevent burning on the grill.
2
2. In a large bowl, mix the cilantro, lime juice, lime zest, 45 ml (3 tbsp) olive oil, garlic, ground ancho chile, honey, cumin, salt, and black pepper until evenly combined into a marinade.
3
3. Add the shrimp to the bowl and toss well to coat with the marinade. Let marinate for 15 minutes in the refrigerator.
4
4. Meanwhile, place the peach wedges and red onion in another bowl and toss them with the remaining 15 ml (1 tbsp) olive oil so they do not stick to the grill.
5
5. Preheat a gas or charcoal grill to medium-high heat, about 425 °F / 220 °C. Clean and lightly oil the grates.
6
6. Thread the shrimp, peach, and red onion onto the skewers, alternating the pieces until all ingredients are used.
7
7. Place the skewers on the hot grill and cook for 4 to 5 minutes per side, turning once, until the shrimp are opaque, firm, and cooked through, and the peaches and onion are lightly charred. The safe internal temperature for shrimp should reach 145 °F / 63 °C.
8
8. Transfer the skewers to a serving platter and let them rest for 2 minutes before serving so the juices settle and the marinade clings better.

Chef tips

Do not marinate the shrimp much longer than 15 to 20 minutes, as the lime acid can affect their texture. Use firm peaches so they hold their shape on the grill.

Substitutions

You can swap the peaches for firm mango or nectarine. If you do not have ground ancho chile, use smoked paprika with a pinch of chili powder. Cilantro can be replaced with parsley for a milder flavor.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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Illustrative image
Teakhaus Teak Cutting Board
Stable base for chopping
- Stable surface for chopping
- Gentle on your knife edge
- Hand-wash and let it dry
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