Shrimp & Plum Kebabs
Submitted by happyzhangbo
Shrimp and plum kebabs with jalapeño, cilantro, and lime. Sweet-smoky summer skewers that hit the grill in 8 minutes and bring heat, char, and stone fruit in every bite.
YIELD
4 servingsPREP
10 minCOOK
8 minREADY
30 minThese skewers pull off that tricky trio of sweet, spicy, and briny in under 10 minutes of actual grill time. Ripe plums caramelize against the grates while shrimp pick up a char, and the jalapeño spears soften just enough to lose their raw edge without surrendering their heat.
The marinade pulls double duty here. A quick whisk of oil, cilantro, lime zest, and juice coats the skewers, but you’ll want to set aside 3 tablespoons before it touches raw shrimp to use as a finishing drizzle. That reserved spoonful is what wakes the whole plate up at the end.
Kitchen Tips
- Use jumbo shrimp (8 to 12 per pound) so they don’t overcook before the plums get proper color.
- Soak wooden skewers in water for 20 minutes before grilling or use metal ones to avoid flare-ups.
- Thread plums through the pit-side so they stay put when you turn the skewers.
- Discard the used marinade. That drizzle of reserved dressing at the end is what brings the dish home.
Variations
- Swap plums for pineapple, peaches, or mango chunks when stone fruit isn’t in season.
- Use scallops or chunks of firm fish like swordfish instead of shrimp.
- Add a drizzle of honey or a splash of fish sauce to the reserved dressing for more depth.
Ingredients
Directions
Whisk oil, cilantro, lime zest, lime juice and salt in a large bowl.
Set aside 3 tablespoons of the mixture in a small bowl to use as dressing.
Add shrimp, jalapeños and plums to the remaining marinade; toss to coat.
Preheat grill to medium-high.
Make 4 kebabs, alternating shrimp, jalapeños and plums evenly among four 10-inch skewers.
(Discard the marinade.)
Grill the kebabs, turning once, until the shrimp are cooked through, about 8 minutes total.
Drizzle with the reserved dressing.
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