Photo credit: Kate Headley

Shrimp Grilled with Barbecue Peach Chutney

The chunky chutney in this recipe would also taste great with catfish. Also, if you have fresh parsley or cilantro, chop and add just before serving.


  • 3 peaches, chopped

  • 1 onion, finely chopped
  • 2 
teaspoons mashed garlic
  • 1 tablespoon honey
  • 1 
tablespoon molasses

  • Large pinch of cayenne pepper
  • 1/8 teaspoon salt
  • 1 ½ 
pound shrimp, shelled and deveined
  • 2 teaspoons extra-virgin olive oil
  • 2 tablespoons cider vinegar
  • Freshly ground black pepper to taste


  • 1. In a medium saucepan, place the peach, onion, garlic, cider vinegar, honey, molasses, cayenne, and 1⁄4 cup of water.
  • 2. Bring to a boil, reduce heat to a simmer, and cook for 15 minutes, stir- ring often.
  • 3. Place the shrimp in a bowl and toss with the olive oil, salt, and pep- per.
  • 4. Cook the shrimp until just pink, approximately1 minute on each side on a grill or under the broiler.
  • 5. Serve the shrimp with the peach sauce.

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