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

Apricot-Pineapple Glazed Shrimp Recipe

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"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

1 kabob with about 2-1/2 teaspoons sauce equals 120 calories, 1 g fat (trace saturated fat), 62 mg cholesterol, 139 mg sodium, 21 g carbohydrate, 1 g fiber, 9 g protein. Diabetic Exchanges: 1-1/2 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

Nutritional Facts

1 kabob with about 2-1/2 teaspoons sauce equals 120 calories, 1 g fat (trace saturated fat), 62 mg cholesterol, 139 mg sodium, 21 g carbohydrate, 1 g fiber, 9 g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat.

Light-Bodied White Wine

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

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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."

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