Bourbon Peach Glazed Grilled Shrimp

A Sweet and Smoky Start

I love the smell of peaches on a summer day. It reminds me of my grandma’s farm. We would pick them right from the tree. Their sweet juice would run down our chins.

This recipe mixes that sweet peach with a little smoky bourbon. It makes a glaze that is simply wonderful. Doesn’t that sound like a fun mix? I still laugh at the first time I tried it. I was so surprised by how well they go together.

Making the Magic Glaze

First, we make the glaze. Get a medium bowl. Put all the glaze ingredients in it. Just stir them until they become one.

This is where the flavor happens. The soy sauce makes it salty and deep. The mustard and vinegar give it a little kick. Mixing everything yourself matters. You know exactly what is going into your food.

Cooking Your Shrimp and Peaches

Now, let’s cook. Heat your pan until it’s nice and hot. Cook the shrimp until they turn pink. Do not walk away. They cook so fast.

Next, cook the sliced peaches in the same pan. This makes them soft and a little brown. It makes them taste even sweeter. Doesn’t that smell amazing? *Fun fact: Cooking peaches makes their natural sugars come out.*

Bringing It All Together

Take the pan off the heat. Pour your glaze over the warm peaches. It will sizzle and bubble. That is a good sound. It means flavor is mixing.

Put the shrimp back in the pan. Gently stir everything. Make sure each shrimp gets a shiny coat of glaze. This final step brings the whole dish to life. What is your favorite part of cooking, the beginning or the end?

Why This Meal is Special

This dish feels fancy but is easy. It shows you care about making a nice meal. Sharing good food is a way to show love. That is why cooking matters.

It also mixes sweet, salty, and smoky. Trying new flavors is good for us. It keeps our taste buds happy and curious. Have you ever tried a new food recently? What was it?

Your Turn in the Kitchen

I hope you try this recipe. It is perfect for a summer night. You can serve it with rice or a simple salad.

If you make it, tell me how it went. Did your family like it? Would you add more pepper flakes for spice? I love hearing your stories. Sharing recipes connects us all.

Ingredients:

Ingredient	Amount	Notes
Peach preserves	¾ cup (240 g)
Bourbon	¼ cup (56 g)
Extra virgin olive oil	2 tablespoons + 1 tablespoon	Divided use
Soy sauce	2 teaspoons
Apple cider vinegar	2 teaspoons
Dijon coarse ground mustard	2 teaspoons
Garlic, minced	2 teaspoons
Kosher salt	1 ½ teaspoons + 1 teaspoon	Divided use
Black pepper	½ teaspoon
Red pepper flakes	¼ teaspoon
Large uncooked shrimp	1 pound	Peeled, deveined, tails-on
Unsalted butter	1 tablespoon
Peaches	2 medium	Pitted, thinly sliced
Parsley	for garnish

Summer Nights and Sweet Peach Shrimp

My grandson Leo came over last summer. He saw peaches on the counter and shrimp in the fridge. He asked if we could make something fun together. I still laugh at that afternoon. We created this sweet and smoky dish. It tastes like a summer evening on a plate.

This recipe is easier than it looks. We just make a simple glaze first. Then we cook the shrimp and peaches in the same pan. The smell in your kitchen will be amazing. It reminds me of family picnics and laughing with loved ones.

• Step 1: Let’s make our magic glaze. Get a medium bowl. Put the peach preserves, bourbon, olive oil, and soy sauce in it. Add the vinegar, mustard, garlic, salt, and peppers too. Now mix it all together until it’s one happy family. This glaze is the heart of the dish.
• Step 2: Time for the shrimp. Toss your raw shrimp with a teaspoon of salt. Heat up your skillet with the oil and butter. When the butter sizzles, you know it’s ready. Add the shrimp in a single layer. Cook them just until they turn pink and have a little color. (My hard-learned tip: Do not walk away from the shrimp! They cook so fast and get tough if you overdo it.)
• Step 3: Take the shrimp out and set them aside. Now, let’s use that same tasty pan. Put your peach slices in. Cook them for a few minutes until they get soft and sweet. See those golden-brown spots? That’s the flavor right there. Doesn’t that smell wonderful?
• Step 4: Take the pan off the heat for a second. Pour your lovely glaze over the peaches. Give it a gentle stir. Put the pan back on the stove. Let the sauce get warm and a little thicker. It will bubble and smell even better. What’s your favorite summer fruit to grill? Share below!
• Step 5: We’re almost done! Add the shrimp back into the pan. Stir everything together so the shrimp gets coated in that glossy glaze. Let it all get warm and friendly for a minute. Sprinkle with a little fresh parsley for a pop of color. Then it’s time to eat.

Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings
Category: Dinner, Seafood

Let’s Mix It Up!

This recipe is like a good friend. It’s happy to change things up. You can try so many fun twists. I love getting creative in the kitchen. It keeps things exciting.

• Spicy Kick: Add an extra pinch of red pepper flakes. It gives the sweet glaze a little fiery dance.
• No-Shrimp Switch: Use big slices of chicken breast instead. It works just as well for a different kind of meal.
• Winter Cozy: No fresh peaches? Use canned peach slices. Just pat them dry first. It brings summer back in the middle of winter.

Which one would you try first? Comment below!

Serving Your Masterpiece

Now, what to serve with your beautiful shrimp? I think a simple bed of fluffy white rice is perfect. It soaks up that delicious peach glaze. A crisp green salad on the side is lovely too. It adds a fresh crunch.

For a drink, a chilled glass of iced tea with lemon is my go-to. It’s so refreshing. For the grown-ups, a crisp glass of sauvignon blanc pairs beautifully. It cuts through the sweetness just right.

Which would you choose tonight?

Keeping Your Grilled Shrimp Tasty for Later

Let’s talk about storing this lovely dish. First, let the shrimp and peaches cool down. Then put them in a sealed container in the fridge. They will be good for two days. You can also freeze the glaze all by itself. Just pour it into a freezer bag. It will keep for three months. Thaw it in the fridge when you are ready.

I remember my first time making this. I left it on the counter too long. I was so sad. Now I always put leftovers away right after dinner. This matters because good food is a gift. We should not let it go to waste. You can easily double the glaze for a future meal. That is a smart batch-cooking trick. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Grilling Hiccups

Sometimes cooking can be tricky. But do not worry. Here are some easy fixes. If your shrimp are sticking, your pan might not be hot enough. Make sure the oil is shimmering before you add them. I once flipped my shrimp too early. They tore and made a mess. Now I wait for a good sear.

Is your sauce too thin? Let it bubble a bit longer. It will thicken up nicely. Are the peaches getting mushy? You just need to cook them for less time. This matters because small changes build your cooking confidence. It also makes the flavors perfect. Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Is this recipe gluten-free? A: Use tamari instead of soy sauce. Then it is gluten-free.

Q: Can I make any of it ahead? A: Yes, the glaze can be made two days early.

Q: What if I do not have bourbon? A: You can use apple juice instead. The flavor will be a little different.

Q: Can I make more for a crowd? A: Absolutely. Just double all the ingredients in the list.

Q: Is the mustard very important? A: It helps the sauce stick to the shrimp. But you can skip it if you must. Which tip will you try first?

A Little Note From My Kitchen to Yours

I hope you love making this summer recipe. It always makes my kitchen smell wonderful. Cooking for people is an act of love. I would be so happy to see your creation. Please share a picture of your beautiful plate. Have you tried this recipe? Tag us on Pinterest! Our handle is @OliviasCozyKitchen. I cannot wait to see what you cook up.

Fun fact: Peaches are part of the rose family! Happy cooking!

—Olivia Hartwell.