Quick and Easy Maple-Glazed Peach Shrimp
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I have a confession to make: I don’t like shrimp. I may have recounted this story before, but one of my earliest memories is getting violently ill at a seafood restaurant. Neither of my parents remember this occasion, so part of me wonders if it might have been a dream or if I made it up to justify avoiding shrimp, which does look and smell pretty icky to a four-year old with a conservative palate. Whatever the case, thanks to that and a decade of veganism, I was into my twenties before I gave shrimp a proper chance, and then only because my husband–whose family hails from southern Louisiana–loves it. Like, shrimp is his favorite food. Well, behind lobster and crawfish, which I find just as “icky” (although in lobster’s case, it’s mostly because of the price tag). And though I already have several shrimp recipes on this site which I will at least eat, this Maple-Glazed Peach Shrimp is the first one that had me thinking “I’d definitely go to the trouble of making this again”.
First of all, I love peaches. Who doesn’t love peaches? They go great with just about everything. And though I might have said it’d be a travesty to waste a perfectly good peach on something like shrimp, it was worth it to have a seafood meal my husband devoured with impunity while I ate contentedly across the table. Usually I just have a few bites–my “no thank you” portion, my husband calls it–and give all the leftovers to him. Not this time. A Clean Plate actually cleaned her plate. If you’ve got picky eaters in your own household, I’d love to know how this recipe is received!
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Maple-Glazed Peach Shrimp
Ingredients
- 6 tablespoons chicken broth divided
- 2 tablespoons maple syrup
- 2 tablespoons honey
- 1 pound shrimp peeled and deveined
- 1/2 tablespoon coconut oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground black pepper omit for AIP
- 2 medium peach chopped
Instructions
- Combine 1/4 cup broth, the maple syrup, and the honey in a small saucepan over medium heat. Cook, stirring occasionally, until reduced by half, about 5-7 minutes.
- Combine the shrimp with the remaining ingredients and marinade in the fridge at least 30 minutes.
- Preheat the oven to broil. Line a baking sheet with foil or grease it with coconut oil.
- Toss the shrimp and peaches onto the pan and drizzle the glaze on top.
- Broil 4-6 minutes, until the shrimp is pink and cooked through.