Foodist Approved: Shrimp Skewers with Grilled Tomatoes, Avocado, and Peaches

by | Jun 16, 2015
shrimp skewers

shrimp skewers

I did a little dance this week out of excitement as my husband and I got to eat our first cherry tomatoes of the season from our garden. Doing so inspired me to come up with a fun summer recipe for tomatoes besides my usual Caprese salad.

These vibrant, Mexican-themed skewers threaded with cherry tomatoes, avocado, and peaches highlight the season’s best flavors. The shrimp pairs perfectly with the grilled, juicy fruit for a light summer dinner (yes, tomatoes and avocados are fruit).

Whip together a creamy, sweet and spicy sauce for drizzling over the skewers by reserving some of the marinade and stirring it into whole milk yogurt. I like to serve seafood kebabs on top of rice with a side of salad greens.

Because the shrimp cook up in a matter of minutes, I grill them on separate skewers from the fruits and veggies. Don’t forget to soak your wooden skewers in water for 30 minutes prior to getting started to prevent them from burning.

No grill? No problemo. You can simply stir-fry the avocado, peaches, and tomatoes in a little olive oil, add in the shrimp and cook until no longer opaque, and then stir in enough marinade to coat.

Happy summer, Summer Tomato readers! Eat lots of tomatoes and enjoy the sunshine!

Shrimp Skewers with Grilled Tomatoes, Avocado, and Peaches

Yield: serves 4

  • 2 tablespoons olive oil
  • 2 tablespoons tahini
  • 2 tablespoons lime juice
  • 1 tablespoon honey
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1/2 teaspoon fine sea salt
  • 1/8 teaspoon cayenne, optional (if you like spice)
  • 1/2 cup plain whole milk yogurt
  • 1 pound raw large shrimp or prawns, tail-on, peeled, deveined
  • 2 firm peaches, cut into cubes
  • 1 large, firm avocado, cut into cubes
  • 1 cup cherry tomatoes
  • 1 large red onion, cut into wedges
  • 12 12-inch wooden skewers, soaked in water for 30 minutes

To make the marinade: In a small bowl whisk together the olive oil, tahini, lime juice, honey, garlic, chili powder, salt, and cayenne, if using.

To make the dressing: Combine 2 tablespoons of the above marinade with the yogurt and set aside.

Preheat the grill to medium-high.

Thread shrimp on 4 skewers (about 6 per skewer). Thread the peaches, avocado, tomatoes, and onion on the remaining 8 skewers. Brush the skewers on both sides with the marinade and let set for 5 minutes.

Place skewers on the grill. Grill fruit-veggie kebabs for 10 to 12 minutes, rotating occasionally, until tender with grill marks. Grill shrimp 1 1/2 minutes on each side or until no longer opaque.

Serve 1 shrimp skewer and 2 fruit skewers on top of rice with a side of salad greens and the yogurt dressing for drizzling over top.

Elyse Kopecky is a whole foods chef currently co-authoring a cookbook for runners, Run Fast Eat Slow, with Olympic marathoner and longtime friend, Shalane Flanagan. After 10 years working for Nike and EA Sports, Elyse decided to pursue her passion for talking about and writing about food. She went to NYC to study culinary nutrition at the Natural Gourmet Institute and has taken cooking classes throughout Europe, Africa and Asia. Sign-up for sneak peeks of Shalane and Elyse’s book at or follow along @ElyseKopecky.

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6 Responses to “Foodist Approved: Shrimp Skewers with Grilled Tomatoes, Avocado, and Peaches”

  1. Jon says:

    Looks delicious! Though, I’m guessing the shrimp can be substituted for another protein?

  2. Adam Trainor says:

    These sound great!! I do love skewers on a BBQ. Very different adding peaches would never have thought about adding peaches to a skewer but I guess they can give that fresh juiciness. Its good to see that you had added in a marinate too, I hate shrimp without a sauce or marinate.

  3. Robert says:

    Looks great! Can’t wait to try this 🙂

  4. Praveen says:

    It’s a great recipe for summer. Thank you for the recipe

  5. Kara says:

    Where do source your shrimp? After learning about the use of slaves to produce shrimp, and the high degree of fraud in the fishing industry (do even if you try to buy shrimp without doing so on the backs of slaves, it’s difficult to be sure), we just decided to give it up altogether.

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