Apricot Glaze For Shrimp Kebabs Recipes

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GRILLED SKEWERED SHRIMP WITH APRICOT-CURRY GLAZE

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



Grilled Skewered Shrimp with Apricot-Curry Glaze image

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

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

WW GLAZED SHRIMP KABOBS - 4 PTS.

Make and share this Ww Glazed Shrimp Kabobs - 4 Pts. recipe from Food.com.

Provided by teresas

Categories     Healthy

Time 21m

Yield 4 serving(s)

Number Of Ingredients 8



Ww Glazed Shrimp Kabobs - 4 Pts. image

Steps:

  • Peel and devein shrimp, leaving tails intact, if desired.
  • Thread shrimp and pineapple alternately onto 8 (12-inch) skewers; set aside.
  • Spoon apricot spread into a medium bowl, and chop any large chunks of apricot, if desired.
  • Add rice vinegar and next 3 ingredients, and stir well.
  • Divide apricot mixture in half; reserve half of mixture.
  • Place kabobs on a broiler pan coated with cooking spray.
  • Brush kabobs with apricot mixture; broil 3 minutes.
  • Turn kabobs over, and brush with apricot mixture.
  • Broil an additional 3 minutes or until done.
  • Brush with reserved apricot mixture before serving.

1 1/2 lbs shrimp, large
2 cups pineapple chunks, fresh (or canned, drained)
1/3 cup apricot jam, all-fruit, no sugar added
1 tablespoon rice vinegar
1 tablespoon soy sauce, low sodium
1 teaspoon ginger, minced
1 teaspoon sesame oil
cooking spray

APRICOT-GLAZED PORK RIBS

A tangy soy and apricot preserve mixture does double duty in this baby back rib recipe, serving as both a marinade and a tasty basting sauce during the cooking process.

Provided by whstlwnd

Categories     Meat and Poultry Recipes     Pork     Pork Rib Recipes     Baby Back Ribs

Time 9h50m

Yield 12

Number Of Ingredients 7



Apricot-Glazed Pork Ribs image

Steps:

  • Place ribs in a large roasting pan. Whisk together apricot preserves, soy sauce, brown sugar, and garlic powder until blended. Pour apricot marinade over ribs, cover, and place in the refrigerator, 8 hours to overnight.
  • Preheat the oven to 325 degrees F (165 degrees C). Line a baking pan with aluminum foil.
  • Remove ribs from the marinade and shake off excess. Place ribs in the prepared baking pan and season with salt and pepper. Pour marinade into a small saucepan and bring to a boil. Reduce heat and simmer marinade for 5 minutes; set aside.
  • Bake ribs in the preheated oven, basting frequently with the cooked marinade, until ribs are tender and meat pulls away easily from the bone, about 1 hour 30 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 327.1 calories, Carbohydrate 29.4 g, Cholesterol 68.2 mg, Fat 17.2 g, Fiber 0.2 g, Protein 14.8 g, SaturatedFat 6.4 g, Sodium 488.5 mg, Sugar 20.9 g

3 ½ pounds baby back pork ribs
1 (16 ounce) jar apricot preserves
⅓ cup soy sauce
¼ cup packed light brown sugar
2 teaspoons garlic powder
aluminum foil
salt and ground black pepper to taste

SWEET APRICOT BBQ SHRIMP KABOBS

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



Sweet Apricot BBQ Shrimp Kabobs image

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

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

APRICOT-GLAZED SHRIMP

"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



Apricot-Glazed Shrimp image

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.

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

APRICOT GLAZED SHRIMP STIR-FRY

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



Apricot Glazed Shrimp Stir-Fry image

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.

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

GRILLED SHRIMP WITH APRICOT SAUCE

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



Grilled Shrimp with Apricot Sauce image

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.

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

APRICOT SHRIMP

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



Apricot Shrimp image

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

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

SHALLOTS, SHRIMP, AND ORANGES WITH APRICOT GLAZE

Delicate shallots lend a mild, oniony bite to sweet shrimp and oranges in these skewers that benefit from a liberal slathering of an apricot-Dijon vinaigrette.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 30m

Number Of Ingredients 8



Shallots, Shrimp, and Oranges with Apricot Glaze image

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.

Vegetable oil, for grill
1/2 cup apricot jam
3 tablespoons white-wine vinegar
1 tablespoon Dijon mustard
Salt and pepper
1 1/2 pounds large shrimp, peeled and deveined (tails left on)
2 oranges, cut into wedges
8 shallots, halved lengthwise

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

Provided by á-114543

Number Of Ingredients 26



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

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.

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

KABOB GLAZE

I "baste" my kabobs after they are cooked and off the fire. Because of the honey in the sauce, if you baste them sooner, you run the risk of drips falling into the bottom of the grill and starting flare-ups. I'd rather not have a burnt honey taste on my chicken so I just wait until the chicken is cooked and then brush them and even drizzle on extra sauce. I use this Glaze for Sausage, Chicken and Shrimp Kabobs! ;)

Provided by Vseward Chef-V

Categories     Low Protein

Time 10m

Yield 1 cup

Number Of Ingredients 3



Kabob Glaze image

Steps:

  • While grilling your kabobs combine these ingredients in a small bowl.
  • Stir with a basting brush until the honey gets well incorporated. It will be almost like it melts into the Worcestershire and the cayenne gets mixed inches.
  • Taste it. You can always add more cayenne to make them as zippy as you'd like but it's truly impossible to take the cayenne back out. The mixing will only take a minute or so and then it can sit until the kabobs are done.

Nutrition Facts : Calories 330.4, Sodium 2023.8, Carbohydrate 92.2, Fiber 0.2, Sugar 72.5, Protein 0.2

3/4 cup Worcestershire sauce
3 tablespoons honey
1/8 teaspoon cayenne powder (to taste)

SKEWERED SHRIMP WITH APRICOT CURRY GLAZE

Make and share this Skewered Shrimp With Apricot Curry Glaze recipe from Food.com.

Provided by mommyoffour

Categories     < 60 Mins

Time 38m

Yield 6 serving(s)

Number Of Ingredients 7



Skewered Shrimp With Apricot Curry Glaze image

Steps:

  • Mix oil, preserves, vinegar, mustard, curry powder and garlic in shallow glass or plastic dish.
  • Add shrimp, turning to coat with glaze.
  • cover and refrigerate 15 to 20 minutes.
  • heat grill.
  • Remove shrimp from glaze; reserve glaze.
  • Thread shrimp on six skewers, leaving space between each.
  • Grill kabobs uncovered 6 to 8 minutes, brushing several times with glaze and turning once, until shrimp are pink and firm.
  • Discard any remaining glaze.

Nutrition Facts : Calories 209.4, Fat 8.9, SaturatedFat 1.3, Cholesterol 172.8, Sodium 193.8, Carbohydrate 8.2, Fiber 0.3, Sugar 3.8, Protein 23.4

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 garlic, finely chopped
1 1/2 lbs large shrimp, uncooked

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