Bourbon Peach Roasted Shrimp combines the savory goodness of perfectly seared shrimp with the sweet and tangy flavors of a bourbon-infused peach glaze. Peaches are caramelized, adding additional sweetness and texture to the dish. It is really a must-try for anyone who loves shrimp! If preferred, I have Bourbon Peach Roasted Salmon, too!
Ingredients & Substitutions
Peach Preserves: The peach preserves in the marinade give the dish a strong peach flavor. They make it sweet and fruity. If you can’t find peach preserves, you can use peach jam or jelly instead.
Bourbon: You can use your favorite bourbon for this recipe or whatever bourbon you have at home. If you don’t want to use bourbon, just replace it with an extra 1/4 cup of peach preserves, so you’ll have a full cup of them.
Apple Cider Vinegar: Apple cider vinegar adds a tangy and slightly acidic flavor to the glaze. It helps to balance the sweetness and contributes to the overall flavor profile.
Mustard: Dijon coarse ground mustard adds a sharp and tangy taste to the marinade. If you don’t have any on hand, you could substitute yellow mustard. It may change the flavor profile a bit, but can still work well.
Shrimp: Fresh shrimp works best, and it’s simple to remove the shell and the black vein. To take off the shell, begin from the bottom. To get rid of the vein, carefully make a small cut on the shrimp’s back, then use the tip of a knife to take out the black part. It is up to you if you remove the tails or not. (I left them on for this recipe.) Shrimp are done cooking when they turn white inside and light pink outside. When they’re cooked just right, they’ll also curl up into a ‘c’ shape. If you’re using shrimp that are smaller or larger than what the recipe calls for, adjust the cooking time as needed.
Peaches: Remove the pit and thinly slice two ripe peaches to add to the dish. You can use canned peaches in this dish, but the texture will be softer.
Can I Make Bourbon Peach Roasted Shrimp Without Searing The Shrimp?
Yes, you could skip the step of searing and cooking the shrimp before adding it to the sauce, but I don’t recommend it. Searing the shrimp not only adds a delicious flavor but also ensures that they are properly cooked and have a nice texture. It creates a lovely caramelization on the outside while keeping the inside tender and juicy. If you do skip this step, add the uncooked shrimp to the skillet after you have cooked the peaches and the glaze is heated through. Cook the shrimp in the glaze for about 2-3 minutes on each side, or until fully cooked. By cooking the shrimp in the glaze, they will still absorb the flavors of the bourbon peach sauce, but the texture may be slightly different from searing.
Can I Use Frozen Shrimp?
Sure! You have the choice of using either frozen raw shrimp or frozen precooked shrimp for this recipe. Regardless of your preference, the first step is to thaw the shrimp. Once thawed, make sure to pat the shrimp dry before cooking. It’s important to note that precooked shrimp will require less time to warm up, so keep a close eye on them to prevent them from becoming overcooked and rubbery.
Can I Make This Ahead Of Time?
You could certainly get the peach glaze mixed together in advance. Once combined, store the glaze in an airtight container in the refrigerator. It will last up to a week.
Storing & Reheating Bourbon Peach Roasted Shrimp
Once bourbon peach roasted shrimp has cooled, store any leftovers in an airtight container in the refrigerator. It will last up to 2-3 days. When you’re ready to enjoy the leftovers, you can gently reheat the shrimp and glaze together in a skillet or microwave. Be cautious not to overheat them to prevent the shrimp from becoming tough or rubbery.
Bourbon Peach Roasted Shrimp
- ¾ cup (240 g) peach preserves
- ¼ cup (56 g) bourbon
- 2 tablespoons extra virgin olive oil
- 2 teaspoons soy sauce
- 2 teaspoons apple cider vinegar
- 2 teaspoons Dijon coarse ground mustard
- 2 teaspoons garlic minced
- 1 ½ teaspoons kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- 1 pound large uncooked shrimp, peeled, deveined, tails-on
- 1 teaspoon kosher salt
- 1 tablespoon extra virgin olive oil
- 1 tablespoon unsalted butter
- 2 medium peaches, pitted, thinly sliced
- parsley, for garnish
- In a medium bowl, combine peach preserves, bourbon, olive oil, soy sauce, apple cider vinegar, Dijon mustard, garlic, salt, black pepper, and red pepper flakes. This will yield approximately 1 ½ cups of glaze. Set aside while you prepare the shrimp and peaches.
- In a medium bowl, toss shrimp with salt.
- To a large skillet over high heat, add olive oil and butter. Once the oil is hot and the butter has melted, add the shrimp to the skillet. Cook for about 2-3 minutes on each side, or until seared on the surface. When fully cooked, shrimp should turn pink and opaque, forming a "C" shape. Avoid overcooking to prevent a rubbery texture. Transfer the cooked shrimp to a plate and tent to keep warm.
- To the same skillet over medium-high heat, add the sliced peaches. Cook for about 3-4 minutes, stirring occasionally, until the peaches start to soften and caramelize.
- Pour the peach-bourbon sauce over the peaches. Stir gently to combine, coating the peaches with the sauce. Cook for an additional 3-4 minutes, or until the sauce is heated through and thickens. Add seared shrimp.
- Garnish with parsley and serve.
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What the Test Kitchen had to say about this recipe:
I don't think I realized how many savory dishes are complemented by peaches. This dish was delicious. The crispy seasoned shrimp were the perfect pairing with the peach glaze.
Loved this! I would eat it on some rice or with a side of vegetables. That sauce can do no wrong. Peaches and shrimp go very nicely together!
This glaze has done it again! It's so good! The flavors aren't something I would've ever thought to put together and boy would I have been missing out!
Super delicious. I loved the taste of the shrimp with the peach. I just wanted to keep eating this dish!