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Shrimp & Stone Fruit Kabobs
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Use your favorite stone fruit (like plums, pluots, peaches or nectarines) in these summery kabobs!
  • CourseMain Dish, Side dish
  • 3 Tbsp. vegetable oil
  • 2 Tbsp. cilantro, chopped
  • 1 tsp. lime zest, freshly grated
  • 3 Tbsp. fresh lime juice
  • 1/2 tsp. salt
  • 12 medium raw shrimp, peeled & deveined
  • 3 medium Poblano peppers, stemmed, seeded, and quartered
  • 4 medium plums, pitted and quartered
  1. Prepare grill to medium-high heat.
  2. Whisk oil, cilantro, lime zest, lime juice and salt in a large bowl. Separate 3 tablespoons of the mixture and set the rest aside to use for a dressing.
  3. Add shrimp, poblanos, and plums to the remaining marinade; toss to coat.
  4. Make 4 kebabs, alternating shrimp, poblanos, and plums evenly among four 10-inch skewers. Grill the kebabs, turning once, until the shrimp are cooked through, about 8 minutes total. Drizzle with the reserved dressing.
Recipe Notes

Recipe adapted from

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