NEXT RECIPE >

Apricot-Pineapple Glazed Shrimp Recipe
Apricot-Pineapple Glazed Shrimp Recipe photo by Taste of Home
Next Recipe

Apricot-Pineapple Glazed Shrimp Recipe

Read Reviews
1
Publisher Photo
"This is one of my favorite grill recipes. The glaze is sweet, tangy and addictive, and the shrimp tastes great over rice, on salad or as an appetizer.” Trisha Kruse - Eagle, Idaho
TOTAL TIME: Prep: 30 min. Grill: 10 min.
MAKES:14 servings
TOTAL TIME: Prep: 30 min. Grill: 10 min.
MAKES: 14 servings

Ingredients

  • 1 cup apricot preserves
  • 1/4 cup finely chopped dried apricots
  • 2 tablespoons finely chopped onion
  • 1 tablespoon rice vinegar
  • 1 tablespoon Dijon mustard
  • 1 garlic clove, halved
  • 1/4 teaspoon salt
  • 28 uncooked jumbo shrimp, peeled and deveined
  • 2 cups cubed fresh pineapple (about 14 pieces)
  • 1 medium sweet red pepper, cut into 14 pieces

Nutritional Facts

120 calories: 1 each, 1g fat (0g saturated fat), 62mg cholesterol, 139mg sodium, 21g carbohydrate (12g sugars, 1g fiber), 9g protein Diabetic Exchanges: 1 starch, 1 lean meat

Directions

  1. Place first seven ingredients in a food processor. Cover and process until blended; set aside half of sauce for serving.
  2. On each of 14 metal or soaked wooden appetizer skewers, thread shrimp, pineapple and red pepper. Grill, covered, over medium heat for 3-4 minutes on each side or until shrimp turn pink, basting frequently with remaining sauce. Serve with reserved sauce. Yield: 14 appetizers.
Originally published as Apricot-Pineapple Glazed Shrimp in Healthy Cooking June/July 2010, p30

Light-Bodied White Wine

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


Reviews for Apricot-Pineapple Glazed Shrimp

AVERAGE RATING
(0)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
NoVinegar
Reviewed May. 21, 2010

"suggestion from magazine--

For added flair and flavor, use 6-in. or longer rosemary sprigs instead of metal or wooden skewers. Be sure to soak the sprigs in water for at least 30 minutes first.
Use a metal cookie cutter or paring knife to cut the red bell pepper into stars, circles, hearts or squares.
Dress up your serving platter with a single layer of lettuce-such as Bibb (Boston), radicchio, Belgian endive or shredded Napa cabbage (Savoy)- before placing shrimp skewers over the top. Drizzle with dressing and serve."

Loading Image