Shrimp Skewers with Prosciutto Nectarines


We're keeping things really simple around here lately with food, especially with our crazy lives and the heat we've been having as well! Plus that whole no oven thing. 🙂 These Shrimp Skewers were perfect on one of our 100 degree days where I didn't want to stand over the stove and preferred to use the grill.

I threw some shrimp in a quick ginger citrus marinade and slid them on skewers with tart nectarines from the farmer's market that I first wrapped in prosciutto. Prosciutto wrapped around any fruit is a favorite of mine, and it's even better when it's grilled, like my Prosciutto Peach Arugula Salad from a couple of years ago.

Shrimp & Nectarine Skewers |Danielle Walker's Against all Grain

Go ahead, eat a few of these straight from the cutting board. It's ok, it's normal to not be able to resist the urge! You should still have plenty for the skewers, and no one will know. I served it over some coconut lime cauliflower rice from the Against all Grain cookbook (minus the cilantro because I was out!), but you could throw these skewers over a salad or any cauli-rice recipe as well.

Shrimp & Nectarine Skewers | Danielle Walker's Against all Grain


Happy Grilling!


Shrimp Skewers with Prosciutto Nectarines



PREP TIME: 20 mins

COOK TIME: 6 mins TOTAL TIME: 26 mins


  • 1/4 cup fresh orange juice
  • 2 cloves garlic, peeled
  • 2 teaspoons coconut aminos
  • 1 teaspoon honey
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground ginger
  • 1 pound medium wild shrimp, deveined with tails on
  • 3 yellow nectarines, pitted and cut into wedges
  • 2 ounces prosciutto, thinly sliced


  1. Soak skewers in water for at least 1 hour, or use metal skewers.
  2. Place the juice, garlic, coconut aminos, honey, salt, and ginger in a blender. Blend until smooth.
  3. Pour the marinade over the shrimp. Cover and refrigerate for 30 minutes, or up to 4 hours.
  4. Preheat a grill or grill pan to medium heat.
  5. Wrap thin strips of prosciutto around each nectarine wedge and set aside.
  6. Remove the shrimp from the marinade and shake off excess liquid. Alternate threading the shrimp and the nectarines onto skewers.
  7. Grill the skewers for 3 to 5 minutes on each side, until the shrimp is pink throughout and the prosciutto is crispy.