Apricot Bbq Glazed Shrimp Recipes

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AMAZING APRICOT GLAZED SHRIMP



Amazing Apricot Glazed Shrimp image

Key to this scrumptious quick cooking recipe is to have all ingredients prepared before stir frying. This can be made with the optional ingredients mixing and matching to your taste. Vegetarians can use tofu. Chicken and pork are also luscious in place of the shrimp.

Provided by Rita1652

Categories     Peppers

Time 35m

Yield 4 serving(s)

Number Of Ingredients 21

1 lb shrimp, defrosted, shelled and deveined
1/4 teaspoon paprika (Hot or spicy)
1/4 teaspoon black pepper
2 teaspoons peanut oil or 2 teaspoons canola oil
1 small onion, peeled, halved and sliced
1 red bell pepper, cut into matchsticks
1/2 cup sliced button mushroom
1/4 cup celery, sliced thin on an angle
1/3 cup snow pea pods, trimmed and cut into match sticks
1/3 cup carrot, cut into match sticks
1 teaspoon fresh grated ginger
2 garlic cloves, minced
1 tablespoon cornstarch
1/2 cup chicken broth or 1/2 cup shrimp broth
2 tablespoons sherry wine
1 teaspoon spicy mustard
1/4 cup apricot preserves
2 teaspoons soy sauce
1/2-1 teaspoon sambal oelek, for heat (optional not so hot if you have it use it!)
2 scallions, sliced on an angle
2 teaspoons sesame seeds, toasted

Steps:

  • Combined cornstarch and water stir till smooth, stir in rest of glaze ingredients, set aside.
  • Season shrimp with paprika and pepper, set aside.
  • Heat oil in a large fry pan or wok over medium high heat.
  • Add onions, peppers, mushrooms and optional ingredients if using, stir fry till crisp about 5 minutes. Add garlic and ginger stir fry 2 minutes.
  • Add shrimp and cook till pink.
  • Stir in glaze and cook till thick and glazed over vegetables and shrimp.
  • Serve over rice or noodles.
  • Garnish with scallions and sesame seeds.

Nutrition Facts : Calories 258.8, Fat 4.5, SaturatedFat 0.9, Cholesterol 220.9, Sodium 460.7, Carbohydrate 22.8, Fiber 2, Sugar 10.6, Protein 25.6

APRICOT SHRIMP



Apricot Shrimp image

A meal with lovely presentation that's nice enough for dinner guests, but really quick and easy to make. Delicious served over white rice with a garnish of toasted slivered or sliced almonds.

Provided by lutzflcat

Categories     Seafood     Shellfish     Shrimp

Time 50m

Yield 4

Number Of Ingredients 13

½ cup chopped dried apricots
⅓ cup orange liqueur (such as Grand Marnier®)
2 tablespoons unsalted butter
1 tablespoon olive oil
1 red bell pepper, cored and sliced into 1/4-inch strips
½ cup thinly sliced green onions, with some of the green tops
1 large clove garlic, minced
1 pound jumbo shrimp, peeled and deveined
2 tablespoons water
1 tablespoon fresh lemon juice
1 tablespoon soy sauce
2 teaspoons cornstarch
⅛ teaspoon freshly ground black pepper

Steps:

  • Combine apricots and orange liqueur in a small bowl; let stand for at least 15 minutes.
  • Heat butter and olive oil in a large skillet over medium-high heat. Add bell pepper and green onions; stir constantly for 2 minutes. Add garlic and cook until fragrant, about 1 minute. Reduce heat to medium and stir in shrimp. Cook until shrimp turn pink, about 2 minutes. Add apricot-orange liqueur mixture; cook and stir for 3 minutes.
  • Whisk water, lemon juice, soy sauce, cornstarch, and pepper together in a small bowl. Pour into the shrimp mixture and stir until slightly thickened and heated through, about 1 minute.

Nutrition Facts : Calories 297.1 calories, Carbohydrate 23.5 g, Cholesterol 187.8 mg, Fat 10.4 g, Fiber 2.2 g, Protein 20 g, SaturatedFat 4.4 g, Sodium 431.3 mg, Sugar 17.9 g

APRICOT GLAZE FOR SHRIMP KEBABS



Apricot Glaze for Shrimp Kebabs image

This apricot glaze is great on our Shallots, Shrimp, and Oranges with Apricot Glaze kebabs.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 3/4 cup

Number Of Ingredients 5

1/2 cup apricot jam
3 tablespoons white-wine vinegar
1 tablespoon Dijon mustard
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • In a small bowl, combine glaze ingredients. Liberally brush on meat and vegetables throughout grilling.

APRICOT GLAZED SHRIMP STIR-FRY



Apricot Glazed Shrimp Stir-Fry image

This is one of my favorite stir-fry dishes. The apricot preserves is what makes this dish unique. I make this often in the summer because it doesn't require heaating up the oven, and I usually have all the ingredients on hand. You can also play around with the kind of veggies you use, but I have found this combination to be my favorite. Oh, and an added bonus: IT'S LOW-FAT!!:)

Provided by Manda

Categories     Healthy

Time 30m

Yield 2 serving(s)

Number Of Ingredients 15

2 1/2 teaspoons cornstarch
1/2 cup chicken broth
3 tablespoons apricot preserves
1 tablespoon soy sauce
1 teaspoon sesame seeds, toasted
1 medium green pepper, cut into strips
1 medium red pepper, cut into strips
3 green onions, sliced (about 1/4 c.)
2 -3 cloves garlic, minced
1/4 teaspoon ground black pepper
2 teaspoons vegetable oil or 2 teaspoons canola oil
1/2 lb uncooked medium shrimp, peeled and deveined
1 (8 ounce) can sliced water chestnuts
1 (15 ounce) can baby corn, drained and cut into bite size pieces (optional)
1 1/2 cups hot cooked brown rice or 1 1/2 cups cooked white rice

Steps:

  • In bowl, combine cornstarch, broth, preserves, soy sauce, and sesame seed until blended; set aside.
  • In large non-stick skillet or wok, stir-fry peppers, onions, garlic, and ground black pepper in oil for 5 min.
  • ,until crisp-tender Add shrimp, water chestnuts, and corn (if using).
  • Stir-fry until shrimp turn pink.
  • Stir broth mixture, and add to pan.
  • Bring to boil; cook and stir for 2-3 minutes or until thickened.
  • Serve over hot cooked rice.

SPICY GRILLED SHRIMP WITH APRICOT GINGER GLAZE RECIPE - (4.6/5)



Spicy Grilled Shrimp With Apricot Ginger Glaze Recipe - (4.6/5) image

Provided by á-114543

Number Of Ingredients 26

8 small dried chilies (1-2 inches long) to make 1 tablespoon coarsely chopped chili flakes
1/4 cup grapeseed oil
3 cups chicken or vegetable stock (broth can be substituted)
1 tablespoon minced garlic
1/4 teaspoon kosher salt
1 1/3 cup (250 g) polenta
1 cup heavy cream
1/4 cup coconut milk
6 ounces unsalted butter, cut into 1/2-inch pieces
Freshly ground black pepper
Olive oil (for grilling)
8 ounces apricots, skins removed, halved and cut into 1/2-inch pieces
1/2 cup sugar
1 teaspoon lemon juice
2 slices of ginger, peeled, 1/4- inch slices
1/2 cup diced apricot, small pieces
1/2 cup diced tomato, seeds removed
1/2 cup diced avocado
1/4 teaspoon finely diced Serrano chili, add more if you like more heat
1 tablespoon thinly sliced mint leaves
1 teaspoon lemon juice
2 pounds jumbo shrimp (16-20 count size), peeled, tail on, deveined, washed
Ground chili pepper
Smoked paprika
Salt and pepper
Olive oil

Steps:

  • Chili Oil: Remove stems and seeds from the dried chili. Wearing gloves, chop chili into large flakes, or add to a blender for about 1 minute. Reserve. Heat oil in a small saucepan, until the temperature of the oil reaches 225°F to 240°F. Remove from heat. Add the chili flakes and let infuse for at least 1 hour. Strain chili oil through a fine mesh strainer. Store in a sealed container in the refrigerator, will last for up to 1 month. Coconut Polenta: Combine stock, garlic and ¼ teaspoon salt in a large saucepan and bring to a boil. Gradually pour polenta into the pan and cook over low heat, stirring often. Cook for 17 to 20 minutes, until the polenta is quite dry and coats the bottom of the pan. The polenta will become very thick. Warm the cream and coconut milk in a saucepan, be careful not to burn the cream. Increase the heat of the pan with the polenta to medium, and stir in the butter. Add the warmed liquid about a ½ cup at a time, stirring the polenta so it absorbs the liquid. Season polenta with salt and pepper to your liking. In a small sheet tray, lined with plastic wrap. Pour the polenta and evenly spread to a 1-inch thick layer. Cover with another piece of plastic wrap, and roll a rolling pin across the polenta to create a flat surface. Refrigerate for several hours until the polenta has set. To speed up the process, place the sheet tray of polenta in the freezer and check every 15 minutes until the polenta has cooled to the touch and is firm. In the meanwhile, prepare Apricot Ginger glaze. When cooled and set, cut the polenta onto desired shapes (circles, triangles, squares) and transfer to a sheet tray. When ready to serve, heat grill to high heat. Lightly grease the grill with olive oil. Brush olive oil on both sides of the polenta cut outs. Grill the polenta for a few minutes on each side, until golden brown grill marks are left on the surface and slightly crispy, about 5 to 6 minutes on each side. Transfer to a serving platter. Apricot Ginger Glaze: Bring a pot of water to boil. Prepare an ice bath to cool the apricots quickly. Score the bottom of the apricots with a X, making the cuts half the way up the sides , ensuring the cuts just go through the skin. Add the apricots to the boiling water for 30 to 60 seconds, just until the skin pulls away from the flesh. Quickly add the apricots to the ice bath. Drain and peel the apricots. Halve, remove pit and cut into ½-inch pieces. Puree in a blender for 1 to 2 minutes, until smooth. Strain puree though a fine mesh strainer into a bowl. In a small saucepan, combine the apricot puree, sugar, lemon juice and ginger. Simmer over medium heat, skimming foam as needed until the puree reaches 215°F to 220°F. Remove from the heat. Reserve the glaze until ready to grill the shrimp. Reheat glaze if needed before glazing the shrimp. Apricot Salsa- Combine apricot, tomato, avocado, chili, mint leaves and lemon juice. Cover and refrigerate. Spicy Grilled Shrimp: Prepare and clean shrimp. Add 5 pieces of shrimp to a skewer. Lightly oil both sides of the shrimp with olive oil. Season both sides of the shrimp skewers with salt, pepper, chili pepper and smoked paprika to your liking. Heat grill to high heat. Lightly grease the grill with olive oil. Add the shrimp skewers to the grill and cook until pink, about 4 to 5 minutes on each side. Generously brush each size of the shrimp skewers with the Ginger Apricot glaze. To Serve: Add the coconut polenta to the center of the plate. Serve 1-2 skewers, per person (remove the skewers if desired). Lightly drizzle with Chili oil. Serve with apricot salsa.

GRILLED SKEWERED SHRIMP WITH APRICOT-CURRY GLAZE



Grilled Skewered Shrimp with Apricot-Curry Glaze image

For a special yet simple entrée, try these full-of-flavor kabobs.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 6

Number Of Ingredients 9

3 tablespoons vegetable oil
3 tablespoons apricot preserves
1 1/2 tablespoons white wine vinegar
2 1/4 teaspoons Dijon mustard
2 1/4 teaspoons curry powder
1 1/4 teaspoons finely chopped garlic
1 1/2 pounds uncooked large shrimp, thawed if frozen, peeled and deveined
Shredded lettuce, if desired
Lemon wedges, if desired

Steps:

  • In shallow glass or plastic dish, mix oil, preserves, vinegar, mustard, curry powder and garlic. Add shrimp; turn to coat with glaze. Cover and refrigerate 15 to 30 minutes.
  • Heat coals or gas grill for direct heat. Remove shrimp from glaze; reserve glaze. On six 10- to 12-inch skewers, thread shrimp, leaving 1/4-inch space between each. (If using bamboo skewers, soak in water 30 minutes before using.)
  • Cover and grill kabobs over medium heat 6 to 8 minutes, brushing several times with glaze and turning once, until shrimp are pink and firm. Discard any remaining glaze.
  • Place shredded lettuce on platter; arrange kabobs on top. Garnish with lemon wedges.

Nutrition Facts : Calories 80, Carbohydrate 3 g, Cholesterol 105 mg, Fat 1/2, Fiber 0 g, Protein 12 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 135 mg, Sugar 2 g, TransFat 0 g

HABANERO BBQ SHRIMP



Habanero BBQ Shrimp image

Quick and easy grilled shrimp recipe with apricot preserves, habanero pepper, and ginger from Son of a Southern Chef.

Provided by Lazarus Lynch

Categories     Shrimp     Grill/Barbecue     Shellfish     Seafood     Apricot     Jam or Jelly     Chile Pepper     Soy Sauce     Ginger     Summer     Juneteenth     Fourth of July

Yield Serves 4

Number Of Ingredients 8

1 cup apricot preserves
Juice of 2 limes, plus wedges for serving
1 habanero pepper, seeded and small diced
2 tablespoons soy sauce
2 small garlic cloves, finely grated
1 teaspoon grated fresh ginger
2 pounds extra-large shrimp, peeled and deveined
Vegetable oil, for brushing

Steps:

  • In a small bowl, mix together the apricot preserves, lime juice, habanero, soy sauce, garlic, and ginger. Transfer half the sauce to a large zip-top bag and add the shrimp. Seal the bag and refrigerate for 10 minutes.
  • Heat a grill to high or heat a large grill pan over high heat. Brush the grates or the pan with oil. Soak bamboo skewers in water and a wedge lime.
  • Thread 5 shrimp onto a bamboo or metal skewer (discard the sauce in the bag) and grill until charred on both sides, 4 to 5 minutes. Do not overcook, please.
  • Serve with the remaining sauce on the side for dipping and lime wedges.

SWEET APRICOT BBQ SHRIMP KABOBS



Sweet Apricot BBQ Shrimp Kabobs image

Betty Crocker's Heart Healthy Cookbook shares a recipe! Serve tangy shrimp and turkey bacon in a new way. Grilled kabobs flavored with barbecue sauce and apricot - perfect for a Middle Eastern dinner!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 4

Number Of Ingredients 7

1/3 cup hickory-smoked barbecue sauce
1/3 cup apricot preserves
1/4 teaspoon crushed red pepper
4 slices turkey bacon, each cut lengthwise into 6 strips
1 can (8 ounces) whole water chestnuts, drained
1 pound uncooked peeled deveined large shrimp, thawed if frozen
2 cups hot cooked couscous, pasta or rice

Steps:

  • Soak four 10-inch bamboo skewers in water for at least 30 minutes to prevent burning.
  • Set oven control to broil. Mix barbecue sauce, preserves and red pepper in small bowl; set aside.
  • Wrap strip of bacon around each water chestnut. Thread shrimp and water chestnuts alternately on each bamboo skewer, leaving space between each piece. Place on rack in broiler pan.
  • Broil kabobs with tops about 4 inches from heat 6 minutes, brushing frequently with sauce mixture. Turn kabobs; brush with sauce mixture. Broil 5 to 6 minutes longer or until shrimp are pink and firm. Discard any remaining sauce mixture. Serve kabobs with couscous.

Nutrition Facts : Calories 340, Carbohydrate 54 g, Cholesterol 170 mg, Fiber 3 g, Protein 23 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 600 mg, Sugar 19 g, TransFat 0 g

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