Apricot Shrimp Recipes

APRICOT-GLAZED SHRIMP

Steps:

• In a large bowl, combine the cornstarch, broth, preserves, soy sauce and sesame seeds until blended; set aside. , In a large nonstick skillet or wok, stir-fry the peppers, onions and garlic in oil for 5 minutes or until crisp-tender. Add shrimp and water chestnuts; stir-fry until shrimp turn pink. Stir broth mixture; add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve over rice.

APRICOT SHRIMP

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.

SKILLET COCONUT SHRIMP WITH APRICOT SAUCE

Steps:

• In small bowl, mix preserves, vinegar and pepper flakes; set aside.
• Pat shrimp dry with paper towels. In shallow dish, mix Bisquick mix, red pepper, milk and egg with fork until well blended. In another shallow dish, place coconut.
• In 12-inch skillet, heat 1/4 inch oil over medium heat. Working with half of the shrimp at a time, dip each shrimp into egg mixture, shaking off excess batter; lightly toss in coconut. Place in hot oil in single layer; cook 3 to 4 minutes, turning once, until coating is crisp and golden brown, and shrimp are pink. Serve with apricot sauce.

SWEET APRICOT BBQ SHRIMP KABOBS

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.

BAKED COCONUT SHRIMP & APRICOT SAUCE

Steps:

• Preheat oven to 425°. Place a wire rack on each of two baking sheets; coat racks with cooking spray. Peel and devein shrimp, leaving tails on., In a shallow bowl, toss coconut with bread crumbs; remove half of the mixture and reserve. In another shallow bowl, whisk egg whites, hot sauce, salt and pepper. Place flour in a third shallow bowl., Dip shrimp in flour to coat lightly; shake off excess. Dip in egg white mixture, then in coconut mixture, patting to help coating adhere. Refresh coconut mixture in bowl with reserved mixture as needed., Place shrimp on racks of prepared pans. Bake 5-6 minutes on each side or until coconut is lightly browned and shrimp turn pink., Meanwhile, combine sauce ingredients in a small saucepan; cook and stir over medium-low heat until preserves are melted. Serve shrimp with sauce.

AMAZING APRICOT GLAZED SHRIMP

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.

APRICOT GLAZED SHRIMP STIR-FRY

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.

SHRIMP SPRING ROLLS WITH SPICY APRICOT MUSTARD DIP

Steps:

• For the dip: In a small bowl, stir together the marinade, preserves, mustard and hot sauce.
• For the spring rolls: In a bowl, mix together the shrimp, slaw and marinade. Place a spring roll wrapper on your work surface with 1 of the corners facing you so it looks like a diamond. (Keep the spring roll wrappers covered with a damp towel so they don't dry out). Place 2 tablespoons filling on the lower third of the wrapper. Spread the filling out in a line from side to side. Roll the bottom corner up over the filling, and then fold in the sides. Moisten the top corner with some water, using your finger or a brush, and roll the filling over it so it sticks to itself and forms a seal. Place seam-side down on a plate and keep covered with a damp towel while you make the remaining rolls.
• When you are ready to cook, fill a large, heavy-bottomed pot with enough oil to come up about 3 inches from the bottom. Place over medium-high heat and bring to 360 degrees F. Add the spring rolls, a few at a time, and cook until they are golden brown, 2 to 3 minutes. Drain on paper towels and keep warm while you fry the rest. Serve with the spicy apricot mustard dip.

APRICOT GRILLED SHRIMP

Steps:

• Place the preserves in a large microwave-safe bowl. Microwave on high power for 30 seconds, or until melted. Grate 2 teaspoons (10 mL) of rind from the lemon and add to the bowl. Cut the lemon in half and squeeze 2 tablespoons (30 mL) of juice into the bowl. Stir in the soy sauce, garlic, ginger, and pepper. Add the shrimp and toss to coat. Cover and refrigerate for 30 minutes. Coat a grill rack or broiler pan with nonstick spray. Preheat the grill or broiler. Remove the shrimp from the marinade and divide into eight portions; reserve the marinade. Thread the shrimp onto eight metal skewers, leaving 1/4" (0.6 cm) between the pieces. Cook 4" (11 cm) from the heat, basting often with the marinade, for 2 to 3 minutes per side, or until the shrimp are opaque. Transfer the remaining marinade to a saucepan. Bring to a boil over medium-high heat. Cook for 2 minutes. Serve with the shrimp.

SHALLOTS, SHRIMP, AND ORANGES WITH APRICOT GLAZE

Steps:

• Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. Stir together jam, vinegar, Dijon, and 1 teaspoon salt and 1/2 teaspoon pepper.
• Thread some skewers with shrimp, others with oranges, and others with shallots. Season with salt and pepper.
• Grill shrimp and orange skewers for 3 to 6 minutes and shallot skewers for 6 to 9 minutes, turning all skewers frequently and brushing generously with glaze.

APRICOT GLAZE FOR SHRIMP KEBABS

Steps:

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