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Apricot-Glazed Shrimp Recipe

Apricot-Glazed Shrimp Recipe photo by Taste of Home

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"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!"

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Apricot-Glazed Shrimp Recipe

Prep/Total Time: 20 min.

Yield: 2 Servings

10 10 20

Ingredients

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

Directions

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. Yield: 2 servings.

Nutritional Facts One serving (1 cup) equals 471 calories, 8 g fat (1 g saturated fat), 172 mg cholesterol, 724 mg sodium, 70 g carbohydrate, 4 g fiber, 30 g protein. Diabetic Exchanges: 3 starch, 3 lean meat, 2 vegetable, 1 fruit.

Originally published as Apricot-Glazed Shrimp in Light & Tasty October/November 2001, p22

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Apricot-Glazed Shrimp

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Reviewed on Jan. 23, 2013 by Rforman123

The recipe was easy to make and didn't take long. There was very little apricot flavor. Overall the flavor was muddled.

Reviewed on Mar. 03, 2010 by walkinbuds

We enjoyed this recipe very much. I doubled the recipe to make enough for my family and would probably reduce the amount of apricot preserves by 1 or 2 tablespoons as we thought it was a bit too sweet. Thanks for the recipe!