Grilled Shrimp with Peach Ginger Glaze and Cinnamon Basil Grits
Elevate your next dinner with this show-stopping recipe for Grilled Shrimp with Peach Ginger Glaze and Cinnamon Basil Grits. Perfectly charred shrimp are infused with a sweet and tangy peach ginger glaze, made from fresh peaches, honey, and warming spices, creating a glossy, flavor-packed coating. Paired with creamy stone-ground grits infused with a hint of cinnamon, fresh basil, buttery Parmesan, and a touch of richness from whole milk, this dish is a comforting yet sophisticated fusion of Southern flavors with a twist. Ideal for summer grilling or an elegant dinner party, this recipe strikes the perfect balance between sweet, savory, and smoky. Easy to prepare in under an hour, it’s a feast for both the eyes and the palate that will leave your guests raving.
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 1 lb Large shrimp, peeled and deveined
- 2 tbsp Olive oil
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 cups Fresh peaches, diced
- 1 tsp Fresh ginger, grated
- 2 tbsp Honey
- 2 tbsp Apple cider vinegar
- 1 clove Garlic, minced
- 1 cup Stone-ground grits
- 2 cups Whole milk
- 2 cups Water
- 2 tbsp Unsalted butter
- 0.5 tsp Ground cinnamon
- 2 tbsp Fresh basil, chopped
- 0.25 cup Parmesan cheese, grated
Instructions
Preheat your grill or grill pan to medium-high heat.
In a mixing bowl, toss the shrimp with olive oil, salt, and black pepper. Set aside to marinate while you prepare the glaze and grits.
To make the peach ginger glaze, combine diced peaches, grated ginger, honey, apple cider vinegar, and minced garlic in a medium saucepan over medium heat.
Cook the peach mixture for 10-12 minutes, stirring occasionally, until the peaches break down and the glaze thickens slightly. Remove from heat and let cool slightly.
Blend the glaze using an immersion blender or regular blender until smooth. Set aside.
In a medium saucepan, bring the water and milk to a gentle boil. Slowly whisk in the grits to prevent lumps.
Reduce the heat to low and cook the grits for 20-25 minutes, stirring occasionally, until creamy and tender.
Stir in butter, ground cinnamon, chopped fresh basil, and grated Parmesan cheese into the grits. Adjust seasoning with salt if needed. Cover and keep warm.
Thread the shrimp onto skewers (if using wooden skewers, soak them in water beforehand to prevent burning).
Grill the shrimp for 2-3 minutes per side, brushing them generously with the peach ginger glaze, until they are opaque and slightly charred.
Plate the dish by spooning a generous portion of cinnamon basil grits onto each plate and topping with grilled shrimp. Drizzle any remaining glaze over the shrimp.
Garnish with fresh basil leaves if desired, and serve immediately.
Nutrition Facts
Calories |
450 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.7 g | 24% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 247 mg | 82% | |
| Sodium | 755 mg | 33% | |
| Total Carbohydrate | 37.9 g | 14% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 24.9 g | ||
| Protein | 35.6 g | 71% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 300 mg | 23% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 731 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
