Can I make this recipe alcohol-free?

Absolutely! Substitute the bourbon with apple juice mixed with a teaspoon of vanilla extract and a dash of liquid smoke if you have it. You'll still get depth of flavor without the alcohol.

My peaches aren't ripe enough. What should I do?

If your peaches are still firm, you have two options: either place them in a paper bag with a banana overnight to speed ripening, or cook them a bit longer in the skillet (possibly with a tablespoon of water added) to help soften them.

Can I use frozen shrimp for this recipe?

Yes! Thaw frozen shrimp completely in the refrigerator overnight, then pat thoroughly dry with paper towels before cooking. Excess moisture will prevent proper searing.

Is this recipe spicy?

As written, this recipe has just a gentle warmth from the red pepper flakes. It's more about the complex flavors than heat. If you prefer more spice, double the red pepper flakes or add a diced fresh chili to the glaze.

Bourbon Peach Roasted Shrimp Recipe

This Bourbon Peach Roasted Shrimp recipe is a delightful blend of sweet, smoky, and savory flavors that dance on your taste buds. Plump shrimp are quickly seared to perfection, then bathed in a mouthwatering bourbon-peach glaze alongside caramelized fresh peaches. Ready in under 30 minutes, this recipe transforms ordinary weeknight dinners into something truly special without hours of kitchen labor.

Why You’ll Love This Recipe

Quick Luxury: This isn’t just dinner—it’s a 26-minute vacation! The sophisticated flavor profile tastes like something from an upscale restaurant, yet it’s surprisingly simple to prepare.
Balanced Flavors: The sweet peaches and preserves are perfectly countered by the smoky bourbon and savory garlic, creating depth without overwhelming complexity.
Impressive Presentation: The vibrant colors and glossy glaze make this dish a showstopper for both family dinners and entertaining guests. Those gorgeous shrimp nestled among caramelized peach slices just look stunning on a plate.
Versatile: Works as both a quick weeknight dinner or an elegant meal for special occasions—just change up how you serve it!

Ingredients You’ll Need

Peach Preserves: The foundation of our glaze, providing natural sweetness and peachy essence that forms the backbone of the sauce.
Bourbon: Adds complexity and a smoky depth that elevates this dish beyond simple shrimp. Don’t worry—the alcohol cooks off, leaving just wonderful flavor.
Olive Oil: Use a good quality extra virgin here as it contributes to the flavor profile, not just cooking purposes.
Soy Sauce: Brings umami depth and balances the sweetness with its salty profile.
Apple Cider Vinegar: That touch of acidity brightens everything up and cuts through the richness.
Dijon Mustard: The coarse ground variety adds interesting texture and a gentle heat that works wonderfully against the sweet peaches.
Garlic: Minced fresh garlic provides aromatic punch—don’t substitute powder here if you can help it.
Kosher Salt: The larger grain size gives better control over seasoning; it’s less “salty” per measure than table salt.
Black Pepper & Red Pepper Flakes: These provide different dimensions of heat—one aromatic, one direct.
Shrimp: Go for large, high-quality shrimp with tails on for presentation. Fresh is best, but quality frozen shrimp, properly thawed, works beautifully too.
Butter: Creates a silky richness in the sauce and helps the shrimp develop a beautiful sear.
Fresh Peaches: Their natural sweetness caramelizes beautifully, complementing the preserves while adding fresh texture.
Parsley: For a pop of color and fresh herbal note that cuts through the richness.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Spice It Up

Add a finely diced jalapeño to the glaze or double the red pepper flakes for a kick that contrasts beautifully with the sweet peaches.

Make It Tropical

Swap half the peach preserves for pineapple preserves and add a squeeze of lime juice for a more tropical twist.

Go Herbal

Add fresh herbs like basil or thyme to the glaze for an earthy dimension that works wonderfully with the fruit and bourbon.

Different Protein

This glaze works beautifully with chicken thighs, pork tenderloin, or even firm white fish like halibut or sea bass—adjust cooking times accordingly.

How to Make Bourbon Peach Roasted Shrimp

Step 1: Prepare the Peach Glaze

Combine peach preserves, bourbon, olive oil, soy sauce, apple cider vinegar, Dijon mustard, minced garlic, salt, black pepper, and red pepper flakes in a bowl. Whisk thoroughly until everything is well incorporated. The mixture should be glossy and uniform. Set aside to let the flavors marry while you cook the shrimp.

Step 2: Season and Prepare the Shrimp

Toss peeled and deveined shrimp (tails still on) with kosher salt in a bowl, ensuring each shrimp is lightly coated. The salt not only seasons but helps the shrimp develop a beautiful sear.

Step 3: Sear the Shrimp

Heat olive oil and butter in a large skillet over high heat until the butter melts and begins to foam slightly. Add the shrimp in a single layer (work in batches if needed to avoid overcrowding) and cook for 2-3 minutes per side. Look for an opaque appearance and a nice pink color—but be vigilant! Overcooked shrimp become rubbery fast. Remove the shrimp to a plate and tent with foil to keep warm.

Step 4: Caramelize the Peaches

In the same skillet with all those delicious shrimp juices, add your sliced peaches. Cook over medium-high heat for 3-4 minutes, stirring occasionally. You want them to soften and develop some caramelization on the edges while picking up the flavors left in the pan.

Step 5: Bring It All Together

Remove the skillet from heat momentarily and pour in your prepared peach-bourbon glaze. Stir gently to coat the peaches, then return to medium heat. Cook for another 3-4 minutes until the sauce thickens slightly and becomes glossy. Return the shrimp to the pan, gently tossing to coat in the luscious sauce.

Step 6: Garnish and Serve

Sprinkle with freshly chopped parsley for brightness and serve immediately while everything is hot and the sauce is gloriously syrupy.

Pro Tips for Making the Recipe

Don’t Skip the Sear: A proper sear on both the shrimp and peaches develops flavor compounds that make this dish special. Make sure your pan is properly heated before adding ingredients.
Bourbon Selection: You don’t need an expensive bourbon, but use one you’d enjoy drinking. The flavor concentrates as it cooks, so quality matters.
Peach Ripeness: For fresh peaches, choose ones that are ripe but still firm enough to hold their shape during cooking.
Watch Your Heat: The sauce can burn if the heat is too high when you add it to the pan due to the sugar content in the preserves. Medium heat is perfect for developing flavor without scorching.
Shrimp Size: Larger shrimp work best here—they stay juicier and are more forgiving if you cook them a few seconds too long.

How to Serve

Main Course Serving

Serve over jasmine rice or creamy polenta to soak up the incredible sauce. A side of simply steamed asparagus or broccolini makes this a complete meal.

Appetizer Option

For an elegant starter, serve 3-4 shrimp per person with just a touch of the peach mixture on small plates or in martini glasses.

Wine Pairing

This dish sings alongside an off-dry Riesling or Viognier. The slight sweetness in these wines complements the peaches while standing up to the bourbon notes.

Complementary Sides

A simple arugula salad with lemon vinaigrette provides a peppery, refreshing counterpoint to the rich, sweet main dish.

Make Ahead and Storage

Storing Leftovers

Store leftover shrimp and sauce in an airtight container in the refrigerator for up to 2 days. The flavors actually develop beautifully overnight, though the shrimp texture is best when fresh.

Make Ahead Strategy

Prepare the glaze up to 3 days ahead and store in the refrigerator. Warm it slightly before using to ensure it combines properly with the peaches.

Freezing

I don’t recommend freezing this dish as the texture of both the shrimp and peaches will suffer significantly. This is definitely a make-and-enjoy recipe.

Reheating

Gently reheat leftovers in a skillet over medium-low heat just until warmed through. Avoid microwave reheating if possible, as it can make the shrimp tough.

FAQs

Can I make this recipe alcohol-free?

Absolutely! Substitute the bourbon with apple juice mixed with a teaspoon of vanilla extract and a dash of liquid smoke if you have it. You’ll still get depth of flavor without the alcohol.
My peaches aren’t ripe enough. What should I do?

If your peaches are still firm, you have two options: either place them in a paper bag with a banana overnight to speed ripening, or cook them a bit longer in the skillet (possibly with a tablespoon of water added) to help soften them.
Can I use frozen shrimp for this recipe?

Yes! Thaw frozen shrimp completely in the refrigerator overnight, then pat thoroughly dry with paper towels before cooking. Excess moisture will prevent proper searing.
Is this recipe spicy?

As written, this recipe has just a gentle warmth from the red pepper flakes. It’s more about the complex flavors than heat. If you prefer more spice, double the red pepper flakes or add a diced fresh chili to the glaze.

Final Thoughts

This Bourbon Peach Roasted Shrimp recipe transforms simple ingredients into something truly extraordinary. The combination of sweet summer peaches with smoky bourbon and succulent shrimp creates a memorable dish that feels indulgent yet comes together quickly enough for any weeknight. Give yourself this little gift of flavor—I promise your taste buds will thank you!