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Peach-Ginger Barbecue Glazed Texas Shrimp

Prep: 10 minutes
Cook: 15 minutes


24 pieces 16/20 count Texas White Shrimp, peeled and deveined
1 tablespoon chopped garlic
1 tablespoon kosher salt and cracked black pepper
2 tablespoon vegetable oil


Barbecue Glaze:
4 ripe Texas peaches, cut in half, grilled and cooled
2 dried ancho chilies, no seeds or stems
1 tablespoon chopped garlic
2 tablespoons chopped ginger
1 orange, zested and juiced (reserve juice)
2 tablespoon hoisin sauce
½ cup Texas honey   
Salt to taste


Toss shrimp with garlic, salt and pepper. Heat a non-stick skillet with oil and heat to high. Add shrimp and sauté for 2 minutes on each side, or until cooked through.


Barbecue Glaze:
Cut peaches in half and grill. Soak chilies in hot water. When soft, remove from water and place in blender with peaches. (Reserve water you soaked the chilies in for later.) Add remaining ingredients to blender with reserved orange juice. Blend until smooth. If the sauce is too thick add reserved water a little at a time and blend until smooth. Warm sauce in a stainless steel pan and reserve.
Toss shrimp with Texas Peach Barbecue Sauce and serve with Texas Potato Salad.

Recipe courtesy Gerard Thompson, Rough Creek Lodge & Resort Executive Chef / Food & Beverage Director