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Apricot-Glazed Shrimp Recipe

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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!"

This recipe is:

Healthy

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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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Reviews for Apricot-Glazed Shrimp (1)

Apricot-Glazed Shrimp

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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!