Apricot Shrimp Recipes

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FIRECRACKER SHRIMP



Firecracker Shrimp image

These delightful grilled shrimp from Mary Tallman of Arbor Vitae, Wisconsin are coated in a sweet and spicy glaze. The marinade comes together in moments for sizzling shrimp skewers.

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 30 servings.

Number Of Ingredients 5

1/2 cup apricot preserves
1 teaspoon canola oil
1 teaspoon soy sauce
1/2 teaspoon crushed red pepper flakes
1 pound uncooked large shrimp, peeled and deveined

Steps:

  • In a small bowl, combine the apricot preserves, oil, soy sauce and pepper flakes. Thread shrimp onto metal or soaked wooden skewers., Grill, uncovered, over medium heat or broil 4 in. from the heat for 2-3 minutes on each side or until shrimp turn pink, basting frequently with apricot mixture.

Nutrition Facts : Calories 27 calories, Fat 0 fat (0 saturated fat), Cholesterol 18mg cholesterol, Sodium 30mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 3g protein.

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

STIR-FRIED SWEET-AND-SOUR SHRIMP



Stir-Fried Sweet-and-Sour Shrimp image

Thanks to storebought helpers like pre-peeled shrimp, prepped pineapple, and apricot jam, this tangy stir-fry takes just twenty minutes to make.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 20m

Number Of Ingredients 11

1 pound peeled, deveined large shrimp
Kosher salt and freshly ground pepper
3 tablespoons vegetable oil
1 small bell pepper, ribs and seeds removed, cut into thin slices (1 1/4 cups)
1 tablespoon minced garlic (from 2 to 3 cloves)
1 tablespoon minced fresh ginger (from a 1-inch piece)
1 cup peeled, chopped fresh pineapple
3 scallions, cut into 1-inch pieces (1 cup)
2/3 cup apricot jam or orange marmalade
3 tablespoons distilled white vinegar, plus more for serving
Cooked white rice, for serving

Steps:

  • Season shrimp with salt and pepper. Heat a large, heavy skillet (preferably cast iron) over high; swirl in 2 tablespoons oil. Add shrimp and cook, stirring occasionally, until opaque, 1 to 2 minutes; transfer to a plate. Add remaining 1 tablespoon oil and bell pepper to skillet; cook, stirring, until pepper has softened, about 3 minutes. Add garlic, ginger, pineapple, and scallions; cook 1 minute.
  • Stir jam and vinegar into skillet; bring to a boil and cook until reduced and syrupy, about 1 minute. Return shrimp to pan and toss until coated and heated through, about 1 minute. Season to taste; serve over rice, sprinkled with more vinegar and pepper.

BAKED COCONUT SHRIMP & APRICOT SAUCE



Baked Coconut Shrimp & Apricot Sauce image

Panko crumbs give this spicy baked coconut shrimp its crunch. It's great for an appetizer or for your main meal. - Debi Mitchell, Flower Mound, Texas

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 12

1-1/2 pounds uncooked large shrimp
1-1/2 cups sweetened shredded coconut
1/2 cup panko bread crumbs
4 large egg whites
3 dashes Louisiana-style hot sauce
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup all-purpose flour
SAUCE:
1 cup apricot preserves
1 teaspoon cider vinegar
1/4 teaspoon crushed red pepper flakes

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.

Nutrition Facts : Calories 367 calories, Fat 9g fat (7g saturated fat), Cholesterol 138mg cholesterol, Sodium 290mg sodium, Carbohydrate 51g carbohydrate (27g sugars, Fiber 1g fiber), Protein 22g protein.

SKILLET COCONUT SHRIMP WITH APRICOT SAUCE



Skillet Coconut Shrimp with Apricot Sauce image

Bisquick® mix creates a crisp coating for these delicious golden shrimp. They're a great appetizer or 30-minute entrée.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 10

1/2 cup apricot preserves
1 teaspoon cider vinegar
1/4 teaspoon crushed red pepper flakes
1 lb uncooked medium shrimp, thawed if frozen, peeled (tail shells removed), deveined
1/2 cup Original Bisquick™ mix
1/2 teaspoon ground red pepper (cayenne)
2 tablespoons milk
1 egg
2 cups flaked coconut
About 1 1/3 cups vegetable oil

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.

Nutrition Facts : Calories 680, Carbohydrate 58 g, Cholesterol 215 mg, Fat 6 1/2, Fiber 3 g, Protein 21 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 510 mg, Sugar 36 g, TransFat 1/2 g

GRILLED SHRIMP WITH APRICOT SAUCE



Grilled Shrimp with Apricot Sauce image

Succulent shrimp get a flavor boost from the sweet-hot sauce. Served on skewers, they make a fabulous addition to a summer menu. -Carole Resnick, Cleveland, Ohio

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 4 skewers (2/3 cup sauce).

Number Of Ingredients 5

1/2 cup apricot preserves
2 tablespoons apricot nectar
1/4 teaspoon ground chipotle powder
12 uncooked large shrimp, peeled and deveined
6 slices Canadian bacon, halved

Steps:

  • In a small bowl, combine the preserves, apricot nectar and chipotle powder. Chill until serving., Thread shrimp and bacon onto four metal or soaked wooden skewers. Grill, covered, over medium heat for 6-8 minutes or until shrimp turn pink, turning once. Serve with sauce.

Nutrition Facts : Calories 208 calories, Fat 4g fat (1g saturated fat), Cholesterol 80mg cholesterol, Sodium 613mg sodium, Carbohydrate 28g carbohydrate (16g sugars, Fiber 0 fiber), Protein 17g protein.

AIR-FRYER COCONUT SHRIMP AND APRICOT SAUCE



Air-Fryer Coconut Shrimp and Apricot Sauce image

Coconut and panko crumbs give this spicy air-fryer shrimp its crunch. It's perfect for an appetizer or for your main meal. -Debi Mitchell, Flower Mound, Texas

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 12

1-1/2 pounds uncooked large shrimp
1-1/2 cups sweetened shredded coconut
1/2 cup panko bread crumbs
4 large egg whites
3 dashes Louisiana-style hot sauce
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup all-purpose flour
SAUCE:
1 cup apricot preserves
1 teaspoon cider vinegar
1/4 teaspoon crushed red pepper flakes

Steps:

  • Preheat air fryer to 375°. Peel and devein shrimp, leaving tails on., In a shallow bowl, toss coconut with bread crumbs. 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. , In batches, place shrimp in a single layer on greased tray in air-fryer basket. Cook 4 minutes. Turn shrimp; cook until coconut is lightly browned and shrimp turn pink, about 4 minutes longer., Meanwhile, combine sauce ingredients in a small saucepan; cook and stir over medium-low heat until preserves are melted. Serve shrimp immediately with sauce.

Nutrition Facts : Calories 410 calories, Fat 10g fat (8g saturated fat), Cholesterol 138mg cholesterol, Sodium 418mg sodium, Carbohydrate 58g carbohydrate (34g sugars, Fiber 2g fiber), Protein 24g protein.

APRICOT-GLAZED SHRIMP



Apricot-Glazed Shrimp image

"My husband has always been a beef and pork man, but after 53 years, I've finally gotten him to eat seafood," writes Aletha Graves of Bellingham, Washington. "Sometimes I substitute cubed pork for the shrimp, and that's excellent, too!"

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 13

2 teaspoons cornstarch
1/2 cup chicken broth
3 tablespoons apricot preserves
1 tablespoon reduced-sodium soy sauce
1 teaspoon sesame seeds, toasted
1 medium green pepper, julienned
1 medium sweet red pepper, julienned
1/4 cup sliced green onions
1 garlic clove, minced
2 teaspoons canola oil
1/2 pound uncooked medium shrimp, peeled and deveined
1/2 cup sliced water chestnuts, drained
1-1/2 cups hot cooked rice

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.

Nutrition Facts : Calories 471 calories, Fat 8g fat (1g saturated fat), Cholesterol 172mg cholesterol, Sodium 724mg sodium, Carbohydrate 70g carbohydrate (0 sugars, Fiber 4g fiber), Protein 30g protein.

COCONUT SHRIMP LOLLYPOPS WITH APRICOT-GINGER DIPPING SAUCE



Coconut Shrimp Lollypops with Apricot-Ginger Dipping Sauce image

Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment

Categories     appetizer

Time 55m

Yield 4 servings

Number Of Ingredients 15

1/2 cup apricot jam
1 tablespoon freshly grated ginger
1 tablespoon Dijon mustard
1 jalepeno pepper, seeds discarded, minced
2 tablespoons seasoned rice wine vinegar or freshly squeezed lime juice
1 coconut, or 2 cups sweetened shredded coconut
1 cup all-purpose flour
1/2 cup beer
3/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cayenne pepper
1 egg
12 shrimp (16 to 20 count) shelled and deveined
12 bamboo skewers, approximately 5 inches
3 to 5 cups peanut oil, or vegetable oil

Steps:

  • Place all apricot dipping sauce ingredients in a blender or food processor. Blend until smooth. Reserve.
  • Pierce the soft eye of the coconut and drain the coconut water. Reserve.
  • Crack coconut in 1/2 using the back of a cleaver.
  • Separate the coconut meat from the shell. Use a pairing knife to remove the brown skin from the meat. Using the finest part of your grater, grate 2 cups of coconut .
  • Pour coconut water in a measuring cup and if necessary top off with beer until you have 3/4 cup of liquid. Reserve. If you are using store-bought shredded coconut (and consequently do not have any coconut water) replace mixture with 3/4 cup of beer.
  • In a large bowl, combine flour, coconut water/beer mixture, baking soda, salt, cayenne, and egg. Beat until it is smooth. Add a bit more flour or beer, if necessary, so that the batter has the consistency of thick pancake batter.
  • Tightly wrap each shrimp like a pinwheel (with the tail end of the shrimp on the outside) and skewer 1 shrimp on the end of each skewer. Use a paper towel to pat the shrimp dry.
  • Pour oil into a small, tall pot until it is 3 inches deep. Heat oil until it reaches 350 degrees F (see oil dissertation below).
  • While oil is heating, dip each shrimp into the batter, then dredge into the coconut shreds so that the entire "lollypop" is covered in coconut shreds.
  • When oil is ready, submerge 4 shrimp at a time into oil (with the skewers sticking out of the pot). Fry for approximately 1 minute, or until coconut is a golden brown, rotating the top of the skewer once or twice. Remove and place lollypops on paper towel to absorb excess oil.
  • Skim any wayward coconut shreds from the oil. Adjust heat so that it is 350 degrees F again and continue with next batch. Serve with apricot dipping sauce. For a creative presentation, stick skewers into an upturned pineapple or melon 1/2 and/or serve the dip in a coconut 1/2 (the side without the hole!)

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

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.

GINGER-APRICOT SHRIMP



Ginger-Apricot Shrimp image

Categories     Ginger     Onion     Sauté     Currant     Dried Fruit     Prune     Apricot     Shrimp     Carrot     Winter     Tamarind     Soy Sauce     Bon Appétit

Yield Makes 2 servings

Number Of Ingredients 18

12 dried apricot halves
12 pitted dried plums (prunes)
2/3 cup (or more) low-salt chicken broth
2 tablespoons soy sauce
1 tablespoon mango chutney, large pieces chopped
2 teaspoons tamarind concentrate*
1 teaspoon sugar
1 1/4 teaspoons ground cumin
1 1/4 teaspoons curry powder
1 1/4 teaspoons garlic powder
1/2 teaspoon cayenne pepper
3 tablespoons vegetable oil
1/2 cup thinly sliced white onion
2 garlic cloves, minced
1 teaspoon chopped peeled fresh ginger
1/2 cup matchstick-size strips peeled carrot
16 uncooked large shrimp, peeled, deveined
1 green onion, chopped

Steps:

  • Place apricots and plums in small heatproof bowl. Add enough boiling water to cover. Let stand 15 minutes to soften. Drain and quarter all fruit.
  • Meanwhile, mix 2/3 cup broth with soy sauce, mango chutney, tamarind concentrate, and sugar in small bowl. Whisk cumin, curry powder, garlic powder, and cayenne pepper in another small bowl. DO AHEAD: Fruit, broth mixture, and spice blend can be made 2 hours ahead. Let stand separately at room temperature.
  • Heat vegetable oil in heavy large skillet over medium-high heat. Add onion and saut until translucent, about 2 minutes. Add garlic and ginger and saut 30 seconds. Add apricots, plums, and carrot; saut until onion begins to brown, about 1 minute. Add shrimp and spice blend, stirring to coat. Cook until shrimp are pink on both sides but still uncooked in center, about 2 minutes. Add broth mixture; cover and cook until shrimp are just opaque in center, about 1 minute, adding more broth by tablespoonfuls if sauce is too thick. Transfer to serving bowl. Sprinkle with green onion and serve.
  • *Tamarind concentrate is a dark, seedless paste (sometimes labeled tamarind paste) with a tart-sweet flavor; available at Middle Eastern and Indian markets and at some Asian markets.

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

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