Maple-Glazed Peach Shrimp

This is the dish for the night you want dinner to feel like summer. Sweet peaches, a light maple glaze, and shrimp that turns pink under the broiler in minutes, all built from real, whole foods that belong on your plate today.

Shrimp is a clean source of selenium, involved in thyroid hormone conversion and the body's antioxidant defenses, and the peaches bring fiber and polyphenols that help feed a healthier gut community. The maple and honey are a light hand of sweetness, just enough to bring out the fruit, so the dish stays gentle on your sugar intake while it still tastes like a treat.

The smell of peaches caramelizing under the broiler is the best part of making this. The fruit softens and browns at the edges while the shrimp curls and turns rosy. Arrange them together on the pan with a little care, drizzle the glaze so it catches the light, take a breath, and slow down for the first bite. Eating something beautiful changes how the meal lands.

Ingredients

• 6 tablespoons chicken broth, divided
• 1 tablespoon maple syrup
• 1 tablespoon honey
• 1 lb shrimp, peeled and deveined
• 1/2 tablespoon coconut oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground ginger
• 1/2 teaspoon sea salt
• 2 peaches, chopped

The source seasons with black pepper, which we omit for the elimination phase. Everything else is already compliant: maple, peach, and shrimp stay, and there is no soy to swap. Use a clean-label chicken broth with no nightshade or seed-spice additives. If you are watching histamine, know shrimp sits higher in histamine, so save this one for when you are not also managing that.

Method

• In a small pan, reduce 1/4 cup of the broth with the maple syrup and honey for 5 to 7 minutes, until the liquid has halved into a glaze.
• In a bowl, toss the shrimp with the remaining 2 tablespoons broth, the coconut oil, garlic powder, ginger, and salt. Marinate in the fridge at least 30 minutes.
• Set the oven to broil and line or grease a sheet pan.
• Spread the shrimp and chopped peaches on the pan and drizzle with the glaze.
• Broil 4 to 6 minutes, until the shrimp turn pink and are cooked through.

Air fryer variation

To cook these in an air fryer, lay the marinated shrimp and peaches in a single layer in the basket, drizzle with the glaze, and air fry at 400F until the shrimp are pink and the peaches are soft, in the range of 6 to 8 minutes, shaking the basket halfway. Work in batches if the basket is crowded. This conversion is untested, so check the shrimp and adjust the time in your own kitchen.

*Adapted from acleanplate.com*