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Thai Shrimp and Ontario Peach Skewers

Reminiscent of a beach barbecue in Southern Thailand, these tangy flavored skewers are a cinch to make. Serve with jasmine rice for an authentic Thai meal.

Makes 4 servings



1/3 cup light soy sauce 75 ml
1/4 cup peach nectar 50 ml
3 tbsp lime juice 45 ml
2 tbsp chopped fresh coriander 30 ml
1 tbsp each: sesame oil and vegetable oil 15 ml
1/4 tsp dried red chilli pepper flakes 1 ml
24 jumbo shrimp with tails, leave shell on if desired 24
4 Ontario peaches, pitted and cut into chunks 4
4 green onions, cut into 1-1/2-inch (3.5 cm) lengths 4
1 red pepper, cut into chunks 1
1 lime, quartered 1
1 tsp fish sauce (optional) 5 ml
cooked rice


If using wooden skewers, soak in water for at least an hour to prevent skewers from burning.


In small bowl, combine soy sauce, peach nectar, lime juice, coriander, sesame and vegetable oils, fish sauce and chili peppers.

In large bowl or plastic zip-lock bag, toss shrimp, peaches, green onion and red pepper with half of dressing (reserve remainder for basting); marinate in refrigerator approximately 30 minutes.

On skewers*, alternate shrimp with peaches, green onion, red pepper and lime; grill, turning with tongs and basting with remaining marinade, until shrimp turns pink. Remove grilled limes and squeeze over shrimp.

Serve over rice.