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Apricot-Glazed Shrimp

 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!"
2 ServingsPrep/Total Time: 20 min.


  • 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


  • 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,

2 of 2

Apricot-Glazed Shrimp (continued)

Nutritional Facts: 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.